Chocolate-Orange Hazelnut Entremet

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…

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Strawberry-Champagne Entremet

strawberry champagne entremet

Given my love for fancy, multi-component desserts, it’s not surprising that someone gifted me a silicone mold perfect for making mirror-glazed mousse cakes. What’s surprising is that the mold has been sitting in my cabinet for months without ever having been used!

With all this extra time at home lately, I decided that it was time to take the plunge. Since we’re coming up on strawberry season I figured that I could use them as my base flavor, and when I found myself with a half-drunk bottle of prosecco I knew that I had a winning combination. After that it was just a matter of browsing recipes online to find components that I thought would work well together.

So what we have here is a strawberry-champagne mousse, encasing layers of white chocolate panna cotta, strawberry gelée, and genoise cake. It’s all topped off with a mirror glaze. The panna cotta turned out a bit bland on its own, but the mousse was delicious– the champagne flavor really came through– and the gelée was nice and fruity, providing a good contrast. While I was initially dubious about the sponge cake (it was a bit tough the first day), it softened up well and I’ve come to realize that a sturdy cake is necessary to keep its shape in a moisture-heavy dessert like this.

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Chocolate Decadence Cake


I definitely inherited my love of chocolate from my dad– he’s a huge fan of chocolate, the darker the better, and back when the extra-dark chocolates weren’t widely available I remember him melting semisweet and unsweetened together to make his own bittersweet chocolate blocks, which he kept in the freezer and which I totally never pilfered for snacks… (whistles innocently)

In any case, when his birthday comes around, that’s my excuse to come up with rich, dark, decadent chocolate cake, the blacker the better. Having gone through the standard flourless chocolate cake recipes, a recipe involving layers of whipped and melted ganache, and an extremely dark chocolate ice cream (caused by my inadvertently doubling the amount of cocoa I was supposed to use… it was fabulous), this year I wanted to try something a little different.

This creation isn’t exactly a cake– or rather, it’s not just a cake. It’s really a combination/adaptation of three recipes I’ve had on the blog before– the basic chocolate cake, the nutella crunchies, and the easiest chocolate mousse ever. But they combine to make a fabulous amalgamation of flavors and textures that is a one-of-a-kind chocolate experience.

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(Just) Chocolate Mousse

mousse done

You know how some days, you just have a craving for dessert– something rich, something decadent, something better than the stale graham crackers you have in the back of your pantry– but there’s NOTHING in the house? I was having one of those days recently– my husband had eaten the last of the ice cream, I had used up my bag of frozen cake scraps in a recipe, and I hadn’t gotten around to buying any Thin Mints to stash in the freezer yet– so I turned to my archive of recipes I’d bookmarked but never tried. And there it was. Simple. Elegant. I can’t believe it took me so long to make it, but as god is my witness, it is never sinking into obscurity again.

One-Ingredient Chocolate Mousse. And (no surprise here), the one ingredient is chocolate. Because water doesn’t really count as an ingredient, of course. It couldn’t be simpler. It took me less than 10 minutes to make (and eat), and there was no tedious waiting for the finished product to chill and set in the fridge. Melt. Whip. Eat. That’s it. It’s like instant chocolate pudding on steroids. Continue reading