Are you looking for a dessert that will delight the taste buds of your guests, by offering hoursxture of sweet and gourmet flavors? So discover and test this elegant chocolate-caramel entremet recipe, you will be unanimous!
- Biscuit :
- 125g dark pastry chocolate
- 125g butter
- 125g sugar
- 50g hazelnut powder
- 40g flour
- 3 eggs
- 200g sugar
- 45ml water
- 75g salted butter
- 200 ml full cream
- Chocolate mousse :
- 300 ml very cold single cream
- 180g dark pastry chocolate
- 3 sheets of gelatin
- Caramel mousse:
- 400 ml very cold single cream
- 45ml water
- 300g sugar
- 3 sheets of gelatin
Preparation 1 hr 30 mins
Cooking 30 mins
Rest 12 hours
Preheat your oven to 180°C (th.6).
Start by making your cookie: first separate the egg whites from the yolks. Whisk the egg whites and set aside. In a glass bowl, put the dark chocolate in squares and the soft butter cut into pieces. Melt everything in a bain-marie in a pan of boiling water, mixing well. Take your bowl out of the water and then add the hazelnut powder, sugar and flour. Mix well. Then add the egg yolks and then the egg whites, and mix gently. Take a silicone cake mold (or butter and flour a classic mold) and pour half of your cookie dough into it. Bake for 20 minutes, then leave to cool for ten minutes before unmolding. Repeat the same with the other half of the dough, to have two identical cookies. Book.
Then proceed to the preparation of the caramel: in a saucepan, put the sugar and water, and heat everything until boiling. Leave to color a little then pour the soft butter in, cut into pieces. Wait until the pieces of butter are completely melted, then pour in the liquid cream. Mix and simmer for a bit, then remove from heat to cool. Book.
Go to the chocolate mousse: in a bowl kept cool, pour the very cold liquid cream too and beat it until you get a whipped cream. Put everything back in the fridge. In a glass bowl, put the chocolate cut into squares and 2 tablespoons of the caramel made previously. Melt everything in a bain-marie in a saucepan filled with boiling water. Take the bowl out of the water and add the gelatine sheets previously rehydrated in a little water. Mix then pour this mixture into the reserved whipped cream. Mix gently and put everything back in the fridge.
Begin the assembly: take a pastry circle covered with baking paper. Put one of your cookies in the bottom and cover it with the remaining caramel. Add half of the chocolate mousse on top, then cover with the 2nd biscuit. Pour over the other half of the chocolate mousse and spread well. Put your mold in the fridge for about 2 hours.
Then proceed to the preparation of the caramel mousse: in a bowl kept cool, pour 300 ml of very cold liquid cream and whip it into whipped cream. Book cool. Take a saucepan, pour the sugar and water into it, mix and heat until boiling. When it starts to color, pour in the remaining 100 ml of liquid cream and mix. Pour this mixture into a large bowl and put in the refrigerator to cool well. When it’s cold, gently add the whipped cream, then the rehydrated gelatin leaves in the water and drained. Mix everything gently.
Take out your mold and pour over the caramel mousse. Spread well and put in the refrigerator for 2 hours, so that it cools well. Then place your chocolate caramel dessert for 2 or 3 hours in the freezer, so that it sets well. Serve chilled!
To decorate your chocolate caramel entremet, you can add on top chocolate flakes and peanut chips dipped in caramel and crushed into pieces, to bring an extra touch of gluttony and crunch!