A refined French entrement featuring layers of hazelnut mousse, dark chocolate mousse, and brownie base topped with a silky chocolate glaze. This elegant dessert balances light, airy textures with intense chocolate-hazelnut flavor.
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Cook the sugar with the water until the sugar turns into caramel, then add the Hazelnuts with a pinch of salt.
Keep stirring until the sugar melts again and covers the nuts.
Remove from the heat and place on a parchment paper or a silicon matt until it cools and hardens.
Use a food processor and process it until it turns into a nut butter texture.
Soak the gelatine sheets in cold water.
Remove 150g from the nut butter and warm it either in the microwave or on a bain-marie.
Squeeze the gelatine sheets and add them to the hot hazelnut pralin till they melt and are well combined.
Whip the cold heavy cream with the powder sugar until it's stiff and airy but still soft.
Incorporate about a quarter of the whipped cream into the Hazelnut butter and gelatine mixture.
Add the mixture to the remaining whipped cream and gently fold it in.
Place the mousse in your silicon insert mold and freeze it for at least 6 hours before assembling the cake.
Preheat the oven to Melt the chocolate with the butter together
Add the sugar, the egg, salt, and flour and combine.
Spread the batter on a baking tin the size of your mold base then top with the nuts.
Bake the brownie for 10 minutes in an oven that was preheated to 105C / 302F.
Soak the gelatine sheets in cold water for 10 minutes.
Simmer the heavy cream, then squeeze the gelatine sheets and add them to the heavy cream to melt.
Pour the cream and gelatine mixture onto the chocolate and make sure to cover it. The chocolate should be in the chips form or chopped.
Allow it to sit for s few minutes then start stirring till the chocolate melts. If you still have pieces of chocolate, microwave for 20 seconds intervals until you have a smooth ganache.
Whip the cold cream until you have a light creamy texture.
Fold the ganache into the whipped cream gently and in 3 to 4 goes.
Add half the chocolate mousse to the silicone mold
Remove the Hazelnut insert from the freezer, unmold it and place it on top of the chocolate mousse, then add the remaining mousse to cover it. You want the insert to be surrounded with the mousse and centered.
Add the brownie base and slightly press it to stick to the mousse, make sure the upper side of the brownie with the nuts goes on top of the mousse.
Freeze the entremet for 8 hours or overnight.
Unmold immediately after removing it from the freezer and decorate to taste.
Check the link to the chocolate mirror glaze.
Allow it to thaw for 2 hours in the refrigerator or 1 hour at room temperature.
Refrigerate the assembled cake up to 2 days in an airtight container. Serve chilled; do not freeze as the mousse texture will degrade.
cake ring or springform mold · stand mixer or electric mixer · instant-read thermometer (for glaze temperature)
An entrement is an elegant plated or individual dessert, typically composed of multiple layers with contrasting textures and flavors.
Yes, assemble the cake 1–2 days in advance and refrigerate. Apply the glaze on the day of service for best appearance.
Hazelnut pralin is a smooth hazelnut paste made from roasted hazelnuts and sugar. Store-bought hazelnut or almond butter works as a substitute.
Gelatine sets the mousse layers so they hold their shape and create clean, distinct strata within the cake.
The glaze should be thick enough to coat the back of a spoon but still pourable. Allow it to cool slightly before pouring.
