Mary Berry's double chocolate mousse entremets is a sophisticated French-inspired dessert that combines a delicate cocoa sponge base with contrasting layers of smooth chocolate mousses. Its showstopping presentation and balanced cocoa-to-richness ratio make it ideal for special occasions.
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Refrigerate covered for up to 2 days; do not freeze as mousse texture becomes grainy. Best served chilled straight from the fridge.
electric mixer or whisk · sifter · 8-inch (20cm) round cake tin or entremets ring · offset spatula
Yes, prepare the sponge and mousse layers up to 24 hours in advance. Refrigerate covered until serving to prevent the mousse from drying out.
Sifting removes lumps and aerates the dry ingredients, ensuring a light, tender sponge crumb rather than a dense, heavy base.
The recipe uses two separate egg white foams with different cocoa ratios to create contrasting chocolate intensities and visual appeal.
Chill each layer until set before adding the next. Use an offset spatula and work quickly but gently to avoid disturbing the layer below.
Yes—use finely ground hazelnuts (same amount, adds earthiness) or replace with additional sifted plain flour (mousse will be slightly less rich).
