Hello friends,
Here’s a recipe that will impress on your table, almost any season! Very chocolatey, I chose to present it to you for the Easter holidays.
Here is my chocolate and raspberry entremet.
This is a perfect recipe for those who love the chocolate and raspberry combination—the most delicious pairing of chocolate and fruit, in my opinion. But to each their own… 😉 The recipe is not very complicated, but you will need to plan ahead.
This chocolate and raspberry entremet joins the collection of entremets already on the blog. To refresh your memory, here they are:
- The mango and passion fruit entremet
- The raspberry and meringue entremet
- The mango and vanilla entremet
- The vanilla, hazelnut, and caramel entremet
- The vanilla and almond praline entremet
If you’re in the middle of raspberry season, you’re in for a treat—you can even add fresh raspberries as decoration on your chocolate and raspberry entremet. It will be even more delicious! Out of season, frozen raspberries will work just fine.
As I mentioned, as with all entremets, you need to be organized and prepare in advance. Here’s my suggested timeline:
- Day -2: Prepare the raspberry coulis
- Day -1: Prepare the chocolate mousse
- Day -1: Bake the biscuit
- Day -1: Assemble the entremet
- Day 0: Make the mirror glaze and decorate
That should set you up for success.
For the top decoration of my chocolate and raspberry entremet, I use a swirl mold from Silikomart. It’s great! However, if you don’t want to invest in a mold for just one recipe, here are three DIY alternatives:
Simply use a round mold to create a coulis disk.
If you have a log mold with patterned bases, you can pipe the coulis in a circular pattern to imprint the design.
Use bubble wrap (the kind for packing fragile items), clean it thoroughly, and use it to shape your coulis disk. It’ll make for a unique decoration!
Another option is a two-tone glaze with an “abstract art” decoration! Not bad either, right?
Necessary tools:
A multi-layered saucepan if possible
A kitchen thermometer
A good whisk
An electric mixer with a whisk attachment or a stand mixer
A piping bag
A baking sheet
A sheet of parchment paper
A 22 cm silicone entremet mold
A 22 cm or larger pastry ring
A 20 cm insert mold
A swirl mold
Now, let’s get into the kitchen and put on our aprons!
The recipe, Chef!
Chocolate and Raspberry Entremet
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Loading...Ingredients
- Raspberry sauce
- 250 g raspberries
- 1/2 lime juice
- 50 g sugar
- 2 tbsp honey
- 2 sheets of gelatine (4 g)
- Chocolate mousse
- 200 g dark chocolate
- 80 g butter
- 50 g sugar
- 240 g egg whites
- 2 egg yolks
- Crumble
- 65 g flour
- 65 g almond powder
- 65 g sugar
- 65 g cold butter
- 1 tsp baking powder
- 2 pinches of flower salt
- Biscuit
- 90 g almond praliné
- 85 g crispy crepes (for the biscuit)
- 30 g butter (for the biscuit)
- Glaze Mirror
- 180 g water
- 218 g sugar
- 75 g cocoa powder
- 6 sheets of gelatine (12 g)
- 150 g liquid cream 30% fat
Instructions
Raspberry sauce.
Place the gelatine sheets in cold water.
Pour all the other ingredients in a sauce pan.
Cook gently for 12 minutes with a cover on your pan.
Sift the sauce to take away the seeds.
Pour half in a bowl, the other half in another. Add the drained gelatines sheets in one bowl. Combine.
Let cool down.
Pour the sauce without gelatine in your insert mold. Freeze for at least 3 hours.
Pour the other sauce in swirl mold. Freeze for at least 3 hours.
Chocolate mousse.
Whip the egg whites with the sugar until you get a foamy mixture.
Melt gently the chocolate and butter.
Then put the egg yolks in a large bowl. Add 1/4 of the chocolate/butter slightly cooled down. Combine.
Repeat with the second quarter of chocolate/butter. Then with the third.
Gently add 2 tablespoons of whisked egg whites and combine until you have an homogeneous mixture.
Add the last quarter of chocolate/butter.
With a spatula, mix the rest of the whisked white eggs (add 1/3 and mix, then 1/3 and 1/3).
Pour half of the mousse in your entremet mold. Place the frozen piece of raspberry sauce and cover with the other half of the mousse.
Set aside in your freezer for at least 6 hours (a whole night is better).
Crumble.
Preheat your oven at 150 C / 300F degrees.
Combine the flour, sugar, almond powder, baking powder and flower salt in a bowl.
Add the cold butter and combine (it's easier with your fingers).
Spread the crumble pastry on your baking mat.
Bake for 30 minutes (your crumble should be golden).
Let cool down.
Biscuit.
Pour the crumble in a bowl. Add 90 g of praline and mix. Then add the crumbled crispy crepes dentelles and melted butter. You will get a sticky mixture.
Place it in your pastry ring. Press in order to have a compact and leveled surface.
Set aside in your fridge for at least 2 hours.
Mirror glaze
Place the sheets of gelatine in a bowl with cold water.
Pour the water, sugar, cocoa and cream in a sauce pan. Heat until it boils whilst whisking.
Remove from the heat, sift and add the gelatine sheets. Mix.
Place a cling film on the surface of the icing and let cool down (you will use this icing with a temperature between 30 and 35 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.
Final mounting
Place your frozen mousse on a grid. Below the grid, put a plate.
Pour at once the icing (with temperature between 30 and 35 degrees) on the frozen mousses.
Leave to rest 2-3 minutes and place each mousse on a biscuit.
Place the swirl raspberry sauce in the center and set aside in your fridge until serving (3 hours at least so that the mousse can defrost).
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