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Spiced Chocolate Mousse Entremet Recipe

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★★★★★

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.

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

  1. Melt butter and add espresso: Melt butter in the microwave and stir in instant espresso until combined. Let the mixture cool to room temperature.
  2. 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.
  3. Whisk dry ingredients: In a separate bowl, whisk together cocoa powder, all-purpose flour, cornstarch, and ground cinnamon.
  4. Whisk egg whites: Add the egg whites, remaining sugar, and fine salt to the mixer bowl and whisk until glossy stiff peaks form.
  5. Fold mixtures: Carefully fold the egg white mixture into the egg yolk mixture, then fold in the dry ingredients until just combined.
  6. 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.
  7. Cut cake rounds: Use a cookie cutter to cut the cooled cake into 3-4 inch rounds, sized smaller than your mousse moulds.
  8. Bloom gelatin: Sprinkle gelatin over cold water to bloom and set aside.
  9. 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.
  10. Melt chocolate chips: Melt dark chocolate chips in a double boiler until smooth.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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

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