Having made one fancy entremet, I was eager to try another one– this time, I decided to forego the silicone mold and restrict myself to a plain round shape, which would hopefully lend itself well to a dark chocolate mirror glaze. Finding myself with an extra jar of marmalade, I thought I’d combine it with dark chocolate and some chocolate-hazelnut spread.
This entremet has a base layer of chocolate brownie (cakey, not fudgy, to keep the dessert from being too dense), a thin layer of Nutella-coated cornflakes (a substitute for feutilline), and a layer of orange marmalade, all encased in a chocolate-hazelnut mousse and covered in chocolate mirror glaze. I decorated with some candied orange slices, chocolate ganache truffles, and some edible paint made from gold luster dust and vodka.
The finished dessert was excellent– the mousse was light yet rich, the cornflakes added some much-appreciated crunch (though the chilled nutella was slightly hard to cut through– next time I might add a tablespoon of vegetable oil to soften it a bit), and the marmalade was a nice contrast in flavor. And of course, it was one of the most gorgeous desserts I’ve ever made, so there’s that…
Order of operations:
At least 1 day before serving:
- Bake brownie, cut into shape, and freeze
- Coat cornflakes in Nutella and spread over brownie
- Spread marmalade over cornflakes
- Make mousse and assemble cake
- Freeze overnight.
- (optional) Make candied orange slices
Day of serving (at least 6 hours before serving):
- Make chocolate mirror glaze and let cool to 90 degrees F
- Pour over frozen cake, decorate as desired.
- Let cake thaw in refrigerator until time to serve.
Brownie layer (from Love and Olive Oil)
- 4 tablespoons (1/2 stick or 56g) unsalted butter
- 2 tablespoons vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (70g) all-purpose flour
- 1/3 cup (35g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- Preheat oven to 350 degrees F and line a 9×9″ square baking pan with parchment.
- In a 2-cup measuring cup, melt butter with oil. Add sugar and whisk until smooth.
- Add eggs one at a time and whisk to combine thoroughly. Add vanilla.
- In a medium bowl, combine flour, cocoa, baking powder, and salt.
- Pour egg mixture over dry ingredients and whisk until smooth. Add milk and stir to loosen mixture slightly.
- Pour into parchment-lined pan and bake for about 15 minutes, until a toothpick comes out with moist crumbs clinging to it.
- Let cool completely before cutting an 8″ round out of the brownie. Freeze.
Hazelnut Crunch/Marmalade Layer
- 1/2 cup Nutella
- 1 cup slightly crushed cornflakes
- 7 oz. marmalade
Heat nutella in the microwave for about 15 seconds, just to loosen a bit. Stir in cornflakes until completely coated. Spread into a thin layer over your frozen brownie round. Top with a layer of marmalade. Set aside.
Chocolate-Nutella Mousse (adapted from Love and Olive Oil)
- 1 packet (about 2 1/4 tsp.) powdered gelatin
- 2 cups heavy whipping cream, divided
- 6 ounces (170g) milk or semisweet chocolate, chopped
- 1/4 cup (85g) Nutella
- pinch fine sea salt
- Sprinkle gelatin over 2 tablespoons of cool water to soften, and set aside.
- In a large measuring cup or microwave-safe bowl, heat chocolate and Nutella in the microwave at 30 second intervals until just melted.
- In a separate bowl, heat 1/2 cup of the cream in the microwave until it just begins to bubble at the edges. Add gelatin, stirring until completely dissolved.
- Pour gelatin mixture over chocolate and Nutella. Whisk until smooth, then add salt. Set aside to cool for about 15 minutes, until it gets down to about 95 degrees.
- In the bowl of a stand mixer, beat remaining 1 1/2 cups cream until it holds medium peaks. Add 1/3 of cream to the chocolate mixture and fold to lighten, then add the entire chocolate mixture to the bowl with the cream and fold until fully incorporated.
- Center your brownie (already topped with nutella crunch and marmalade) in a 9″ cake pan with removable sides, using a ring of parchment around the inside to make it easier to unmold later.
- Pour mousse carefully over the brownie, making sure to get into the narrow ring between the brownie and the pan. I used a piping bag to get into that spot, but you can use a spoon if you’re careful. Use a skewer or thin knife to ensure there are no large bubbles on the sides. Smooth the top as best you can with an offset spatula.
- Freeze overnight.
Candied Orange Slices (from Simply Sated)
2-3 clementines, sliced in 1/8″ slices (seeds removed, if any)
1 cup water
1 cup sugar
- Prepare an ice bath and set aside.
- Fill a small saucepan with water (not the water listed above, that’s for syrup) and bring to a boil. Add clementine slices and boil 1 minute.
- Remove boiled clementine slices to the ice bath and let cool.
- In the meantime, bring 1 cup water and sugar to a simmer in a medium skillet. Stir to dissolve, then add drained clementine slices.
- Simmer 45 minutes, turning slices every 15 minutes, until the white pith begins to look translucent and syrup has turned thick.
- Remove to a rack and let dry overnight. They will still be sticky, but will be good for decoration at this point. If desired you can coat in granulated sugar to help them dry out a bit.
Chocolate Mirror Glaze (adapted from Chef Iso)
7 tsp (19 g) Gelatin Powder
3 tbs. (45 g) Water
10 oz (300 g) Granulated Sugar
7 oz by weight (200 g) Sweetened Condensed Milk
5 oz (141.75 g) Water
12.25 oz (350 g) Dark Chocolate
0.9 oz (25 g) black cocoa powder
- Bloom gelatin in the 3 tbs. of water and set aside. If it’s too dry, add another tablespoon of water.
- Take the 5 oz. of water and combine with sugar, cocoa, and condensed milk in a saucepan. Bring to a gentle simmer.
- Remove from heat and stir in the bloomed gelatin.
- Strain hot mixture over the chocolate and let sit for a few minutes before blending with an immersion blender to thoroughly combine.
- Strain again to ensure the glaze is completely smooth.
- Set out at room temperature with a piece of plastic wrap pressed against the surface, and let cool to 92-93 degrees F before pouring. It’ll take at least an hour to cool down to temperature.
- NOTE: Before I put plastic wrap on my glaze, it tended to form a matte “crust” on the top as it cooled, which I had to strain out before pouring. Happily, the crust did not re-form over the cake after it was glazed– no idea what caused the issue in the first place, but it seemed to work out. You may want to test it by dipping a spoon into the glaze and setting it in the refrigerator for a few minutes to see if it stays shiny.
Unmold the frozen entremet and place on a cake ring over a rimmed baking sheet. Pour glaze over the entremet in a circular motion. Once the glaze has had the chance to run off the sides, use a knife to slice off any remaining drips. Decorate with candied orange slices if desired.
I also made some gold “paint” with luster dust and liqueur, and spattered it on with a paintbrush before using the rest to paint my orange slices and truffles. Turned out gorgeous, didn’t it?
Refrigerate at least an hour to let it thaw out before slicing with a hot knife for the cleanest slices.