Introduction

This Spiced Chocolate Mousse Entremet is a decadent dessert that combines rich chocolate with warm spices and a hint of citrus. Layers of silky mousse, spiced cake, and glossy ganache come together to create an impressive treat perfect for special occasions or delightful indulgence.

Spiced Chocolate Mousse Entremet Recipe - Recipe Image

Ingredients

2 oz unsalted butter (57g)
½ tsp instant espresso (1g)
4 egg yolks
¼ cup + 2 tbsp dark brown sugar, packed and divided (81g)
4 tbsp cocoa powder (28g)
3 tbsp all-purpose flour (27g)
2 tsp cornstarch (6g)
1 tsp ground cinnamon (5g)
3 egg whites
⅛ tsp fine salt (1g)
2 tsp powdered gelatin (6g)
2 tbsp + 2 tsp cold water (40ml)
1⅓ cup heavy cream, divided (320ml)
½ cup whole milk (120ml)
1 cinnamon stick
½ tsp ground cayenne (4g)
⅔ cup dark brown sugar, packed and divided (145g)
4 strips orange peel
½ tsp vanilla extract (3ml)
1⅓ cup dark chocolate chips (151g)
⅛ tsp sea salt (1g)
2 egg yolks
Fresh cherries or raspberries (for filling and garnish)
1½ cup dark chocolate, chopped (255g)
2 tbsp light corn syrup (30ml)
1 cup + 1 tbsp heavy cream (255ml)
Melted dark chocolate (for drizzling)

Instructions

Step 1: Melt the butter in the microwave, then stir in the instant espresso until well combined. Let it cool to room temperature.
Step 2: Using a mixer, whisk the 4 egg yolks with half of the 81g brown sugar (around ¼ cup) for about 4 minutes until thick and pale. Transfer to a separate bowl and clean the mixer.
Step 3: In a bowl, whisk together the cocoa powder, all-purpose flour, cornstarch, and ground cinnamon until evenly combined.
Step 4: In the cleaned mixer bowl, whisk the 3 egg whites with the remaining brown sugar and fine salt until glossy peaks form.
Step 5: Gently fold the egg white mixture into the egg yolk mixture. Then fold in the dry ingredient mixture until just combined.
Step 6: Fold the cooled butter and espresso mixture into the batter in three batches. Spread the batter evenly on a baking sheet and smooth the surface.
Step 7: Bake in a preheated oven at 350°F (180°C) for about 8 minutes until the cake is springy when lightly pressed. Let it cool completely.
Step 8: Using a cookie cutter, cut the cake into rounds about 3-4 inches wide, slightly smaller than your mousse moulds.
Step 9: Bloom the gelatin by sprinkling it over the cold water and set aside to absorb.
Step 10: In a pot over medium heat, combine ¾ cup heavy cream, whole milk, cinnamon stick, cayenne, half of the 145g brown sugar, and orange peel. Heat until it just simmers, then remove from heat.
Step 11: Stir in vanilla extract and the bloomed gelatin until fully dissolved. Cover and let sit for at least 10 minutes.
Step 12: Melt the dark chocolate chips in a double boiler until smooth.
Step 13: In a large bowl, whisk 2 egg yolks with the remaining brown sugar until the sugar dissolves. Gradually whisk in the cream mixture a little at a time to temper the eggs, making sure to whisk continuously to avoid cooking.
Step 14: Strain half of the egg and cream mixture over the melted chocolate and stir gently to combine. Repeat with the remaining half. Discard the cinnamon stick and orange peel. Cover and refrigerate for at least 2 hours.
Step 15: Remove the chocolate mixture from the refrigerator and let it come to room temperature, then whisk until smooth.
Step 16: Whip the remaining ½ cup + 2 tbsp heavy cream until medium peaks form, then fold it gently into the chocolate mixture in three parts.
Step 17: Spoon the mousse into moulds, pressing fresh cherries or raspberries into the center if desired. Cover the fruit with more mousse, scrape off the excess, and press a cake round on top.
Step 18: Freeze the moulds for about 3 hours until firm.
Step 19: Carefully unmould the frozen domes onto a parchment-lined baking sheet, transfer to a wire rack placed over the sheet, and refreeze for 10 more minutes.
Step 20: For the ganache, heat 1 cup heavy cream with corn syrup in a pot over medium heat until just simmering. Pour half over chopped chocolate in a heatproof bowl and let sit for 30 seconds.
Step 21: Stir the mixture gently from the center outward until nearly melted, then add the remaining cream and stir until smooth. Let cool for 10 minutes.
Step 22: Remove the domes from the freezer and spoon the ganache over them, covering completely. Allow excess to drip onto the baking sheet.
Step 23: Refrigerate until the ganache firms. Garnish with fresh fruit, golden flakes, or a drizzle of melted dark chocolate before serving.

Tips & Variations

For a deeper chocolate flavor, use a mix of dark and bittersweet chocolate.
Replace cayenne with chili powder for a different spicy note, or omit if you prefer less heat.
If you don’t have orange peel, a few drops of orange extract work well.
Use fresh seasonal berries inside the mousse or as garnish for vibrant color and taste.
Make sure the mousse mixture is cool before folding in the whipped cream to keep it light and airy.

Storage

Store the finished entremet covered in the refrigerator for up to 3 days. For best texture, consume within 24 hours. You can freeze unmoulded mousse portions for up to 1 month; thaw overnight in the fridge before finishing with ganache and assembly. Reheat ganache slightly if needed before pouring.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the mousse and cake layers in advance and freeze them. Assemble and glaze the entremet the day before serving to ensure freshness and beautiful presentation.

What can I use instead of gelatin?

Agar-agar powder is a vegetarian substitute for gelatin, but use according to package instructions and note it may change the texture slightly. For best results, gelatin is recommended for this mousse.

Spiced Chocolate Mousse Entremet Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

This Spiced Chocolate Mousse Entremet is a sophisticated layered dessert combining a spiced chocolate genoise cake base, a rich spiced chocolate mousse with hints of cinnamon and cayenne, and a smooth dark chocolate ganache glaze. Accentuated with fresh cherries or raspberries and a touch of espresso, this dessert offers a luscious balance of deep chocolate flavor with warm spice and a velvety texture perfect for special occasions.

Author: Bella
Prep Time: 45 minutes
Cook Time: 8 minutes + 15 minutes (ganache preparation)
Total Time: 4 hours 30 minutes (including chilling and freezing time)
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Chocolate Genoise Cake

2 oz unsalted butter (57g)
½ tsp instant espresso (1g)
4 egg yolks
¼ cup + 2 tbsp dark brown sugar, packed and divided (81g)
4 tbsp cocoa powder (28g)
3 tbsp all-purpose flour (27g)
2 tsp cornstarch (6g)
1 tsp ground cinnamon (5g)
3 egg whites
⅛ tsp fine salt (1g)

Spiced Chocolate Mousse

2 tsp powdered gelatin (6g)
2 tbsp + 2 tsp cold water (40ml)
1⅓ cup heavy cream, divided (320ml)
½ cup whole milk (120ml)
1 cinnamon stick
½ tsp ground cayenne (4g)
⅔ cup dark brown sugar, packed and divided (145g)
4 strips orange peel
½ tsp vanilla extract (3ml)
1⅓ cup dark chocolate chips (151g)
⅛ tsp sea salt (1g)
2 egg yolks
Fresh cherries or raspberries (for filling)

Chocolate Ganache Topping

1½ cup dark chocolate, chopped (255g)
2 tbsp light corn syrup (30ml)
1 cup + 1 tbsp heavy cream (255ml)
Fresh cherries or raspberries (for garnish)
Melted dark chocolate (for drizzling)

Instructions

Melt butter and add espresso: Melt butter in the microwave and stir in instant espresso until combined. Let the mixture cool to room temperature.
Whisk egg yolks and sugar: Using a mixer, whisk the egg yolks with half of the dark brown sugar for about 4 minutes until the mixture becomes thick and pale. Transfer to another bowl and clean the mixer bowl.
Whisk dry ingredients: In a separate bowl, whisk together cocoa powder, all-purpose flour, cornstarch, and ground cinnamon.
Whisk egg whites: Add the egg whites, remaining sugar, and fine salt to the mixer bowl and whisk until glossy stiff peaks form.
Fold mixtures: Carefully fold the egg white mixture into the egg yolk mixture, then fold in the dry ingredients until just combined.
Incorporate butter and bake: Fold in the cooled butter-espresso mixture into the batter in three batches. Spread the batter evenly on a lined baking sheet and bake at 350°F (180°C) for about 8 minutes. The cake should be springy to the touch. Let cool completely.
Cut cake rounds: Use a cookie cutter to cut the cooled cake into 3-4 inch rounds, sized smaller than your mousse moulds.
Bloom gelatin: Sprinkle gelatin over cold water to bloom and set aside.
Prepare spiced cream mixture: In a pot, combine ¾ cup heavy cream, whole milk, cinnamon stick, ground cayenne, half of the dark brown sugar, and orange peel. Heat over medium until just simmering. Remove from heat, stir in vanilla extract, then add bloomed gelatin stirring until dissolved. Cover and let infuse for at least 10 minutes.
Melt chocolate chips: Melt dark chocolate chips in a double boiler until smooth.
Make tempered egg and cream mixture: Whisk egg yolks with the remaining sugar until sugar dissolves. Gradually whisk in the spiced cream mixture, adding it slowly to prevent cooking the eggs. Strain half the mixture over melted chocolate and fold gently until combined. Repeat with remaining cream mixture. Discard cinnamon stick and orange peel. Cover mixture and refrigerate for at least 2 hours.
Whisk mousse base and fold cream: Remove mousse mixture from the refrigerator and let reach room temperature. Whisk until smooth. In a separate bowl, whip the remaining heavy cream to medium peaks and fold into the mousse base in three batches.
Assemble mousse in moulds: Spoon mousse into moulds, gently press a cherry or raspberry into the center, add more mousse to cover fruit, smooth the top, then press a chocolate cake round on top. Freeze for about 3 hours to set.
Demold and refreeze: Carefully invert the frozen domes onto a parchment-lined baking sheet, transfer to a wire rack placed on another baking sheet, and refreeze for 10 more minutes.
Prepare ganache: Heat heavy cream and corn syrup in a pot over medium heat until simmering, then remove from heat. Place chopped dark chocolate in a heatproof bowl. Pour half the hot cream mixture over the chocolate and let stand 30 seconds, then stir slowly from center outward until nearly melted. Pour in remaining cream and stir until smooth. Cool for 10 minutes.
Glaze entremet: Remove frozen domes from freezer and spoon the ganache over each dome to fully cover. The excess ganache will drip onto the baking sheet. Refrigerate until ganache hardens.
Garnish and serve: Decorate with golden flakes, fresh cherries or raspberries, and drizzle with melted dark chocolate before serving.

Notes

Ensure egg yolks mixture is thick and pale for best mousse texture.
Folding gently preserves airiness in the batter and mousse.
Use fresh high-quality dark chocolate for rich flavor.
Chilling the mousse mixture before folding whipped cream helps maintain structure.
Freezing the mousse domes before glazing helps in achieving a smooth ganache coating.
Adjust cayenne pepper to taste for spice level.
Use a warm knife to cut mousse or cake rounds to avoid cracking.
Can be prepared a day in advance and stored refrigerated after glazing.

Keywords: Chocolate mousse entremet, spiced chocolate dessert, cinnamon cayenne chocolate, layered mousse cake, dark chocolate mousse, chocolate ganache glaze, entremet recipe