Entremet Chocolat Framboise

Why You’ll Love This Recipe

The Entremet Chocolat Framboise is a showstopper, with its beautiful layers and perfect balance of flavors. The chocolate mousse is incredibly smooth, the raspberry jelly adds a burst of fruity freshness, and the chocolate sponge gives the dessert a delightful texture. Each bite is a luxurious experience, making it ideal for celebrations or special dinner parties. The visual appeal of this dessert, with its glossy chocolate glaze and perfectly layered components, makes it not only delicious but also a feast for the eyes.

Ingredients

For the chocolate sponge:

• 2 large eggs

• 1/4 cup granulated sugar

• 1/4 cup all-purpose flour

• 2 tbsp cocoa powder

• 1/4 tsp baking powder

• 1/4 cup melted butter

For the raspberry jelly:

• 1 1/2 cups fresh or frozen raspberries

• 1/4 cup sugar

• 1 tbsp lemon juice

• 2 tsp gelatin powder (or agar-agar for a vegetarian option)

For the chocolate mousse:

• 7 oz dark chocolate (about 70% cocoa)

• 1 cup heavy cream

• 1/4 cup whole milk

• 2 tbsp sugar

• 1 tsp vanilla extract

For the chocolate glaze:

• 4 oz dark chocolate (about 70% cocoa)

• 1/4 cup heavy cream

• 1 tbsp light corn syrup or glucose

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the chocolate sponge:

1. Preheat the oven to 350°F (175°C) and grease and line a 9-inch round cake pan or a springform pan with parchment paper.

2. In a mixing bowl, whisk the eggs and sugar together until pale and fluffy. Sift in the flour, cocoa powder, and baking powder, then gently fold in the dry ingredients with a spatula.

3. Add the melted butter and mix gently until the batter is smooth.

4. Pour the batter into the prepared pan and bake for 8-10 minutes or until a toothpick inserted into the center comes out clean.

5. Let the sponge cool completely in the pan, then carefully remove it and cut it into rounds to fit your entremet mold.

For the raspberry jelly:

1. In a saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat until the raspberries break down and release their juice.

2. Strain the raspberry mixture through a fine mesh sieve to remove the seeds.

3. Sprinkle the gelatin over 2 tbsp of cold water and let it bloom for about 5 minutes. Once bloomed, stir it into the warm raspberry puree until fully dissolved.

4. Pour the raspberry jelly into a shallow pan or mold and refrigerate until it sets, about 2 hours.

For the chocolate mousse:

1. Chop the dark chocolate into small pieces and melt it in a heatproof bowl over a double boiler or in the microwave, stirring occasionally. Set it aside to cool slightly.

2. In a separate saucepan, heat the heavy cream, milk, and sugar over medium heat until it begins to simmer. Remove from heat and whisk in the melted chocolate until smooth. Stir in the vanilla extract.

3. Let the mousse mixture cool to room temperature before gently folding in whipped cream (whip 1 cup of heavy cream until stiff peaks form).

4. Chill the mousse in the refrigerator for at least 30 minutes to firm up.

For the chocolate glaze:

1. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chopped dark chocolate and let it sit for a minute.

2. Stir the mixture until smooth, then add the corn syrup and mix until well combined.

3. Let the glaze cool to a slightly warm temperature before using it to coat the entremet.

Assembling the Entremet:

1. Prepare the mold: If using a ring mold, place a parchment ring inside to make removal easier later. If you’re using a silicone mold, there’s no need for parchment.

2. Layer the components:

   • Start by placing the chocolate sponge at the bottom of the mold.

   • Next, spread a layer of raspberry jelly over the sponge.

   • Add a layer of chocolate mousse on top, smoothing it out with a spatula.

   • Refrigerate the entremet for 4 hours or overnight to set.

3. Glaze the entremet: Once set, pour the chocolate glaze over the chilled entremet, allowing it to coat the top evenly.

4. Finish and decorate: After the glaze sets, carefully remove the entremet from the mold. Garnish with fresh raspberries, chocolate shavings, or edible gold for a luxurious finish.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 3 hours (plus chilling time)

• Cook Time: 25-30 minutes

• Total Time: 5-6 hours (including chilling)

Variations

1. Different fruit layers: Try swapping the raspberry jelly with other fruit flavors, such as mango, strawberry, or passion fruit, for a different twist.

2. Nut crust: For added texture, you can add a thin layer of crushed nuts or a nutty crumble between the mousse and jelly layers.

3. Lighter mousse: For a lighter version of the mousse, you can substitute some of the heavy cream with whipped egg whites to create a mousse-like consistency.

Storage/Reheating

• Storage: Store the entremet in the refrigerator, tightly wrapped or covered, for up to 3 days. The mousse may soften if left for too long, so it’s best enjoyed within the first couple of days.

• Freezing: You can freeze the entremet before glazing for up to 2 weeks. Thaw it in the refrigerator overnight before glazing and serving.

• Reheating: This dessert is best served cold, so there’s no need to reheat.

Entremet Chocolat Framboise is the perfect dessert for any special occasion or celebration. With its delicate layers, smooth chocolate mousse, and fruity raspberry jelly, it’s a dessert that will wow your guests and satisfy your taste buds. The combination of chocolate and raspberry is timeless, and this entremet elevates those flavors to new heights. Make it for your next dinner party, holiday, or just as a treat to indulge in—it’s sure to be a memorable and delicious dessert!

Entremet Chocolat Framboise

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Entremet Chocolat Framboise is a sophisticated French dessert featuring layers of chocolate mousse, raspberry jelly, and chocolate sponge, all topped with a glossy chocolate glaze. The rich chocolate and tart raspberry combination creates a luxurious experience.

• Author: Catherine
• Prep Time: 3 hours (plus chilling time)
• Cook Time: 25-30 minutes
• Total Time: 5-6 hours (including chilling)
• Yield: 8-10 slices
• Category: Dessert
• Method: Layering, Chilling
• Cuisine: French

Ingredients

• For the chocolate sponge:
• • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/4 cup melted butter
• For the raspberry jelly:
  • 1 1/2 cups fresh or frozen raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 2 tsp gelatin powder (or agar-agar for a vegetarian option)
• For the chocolate mousse:
  • 7 oz dark chocolate (about 70% cocoa)
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
• For the chocolate glaze:
  • 4 oz dark chocolate (about 70% cocoa)
  • 1/4 cup heavy cream
  • 1 tbsp light corn syrup or glucose

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Instructions

1. For the chocolate sponge: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. Whisk eggs and sugar until pale and fluffy. Sift in flour, cocoa powder, and baking powder. Gently fold in the dry ingredients with melted butter until smooth. Bake for 8-10 minutes and cool completely before cutting into rounds.
2. For the raspberry jelly: Heat raspberries, sugar, and lemon juice in a saucepan until raspberries break down. Strain to remove seeds. Bloom the gelatin in cold water, then stir into the warm puree. Refrigerate until set for about 2 hours.
3. For the chocolate mousse: Melt the dark chocolate and set aside. Heat cream, milk, and sugar until simmering. Remove from heat and whisk in melted chocolate and vanilla. Let cool before folding in whipped cream. Refrigerate for at least 30 minutes to firm up.
4. For the chocolate glaze: Heat cream until simmering. Pour over chopped chocolate and stir until smooth. Add corn syrup, mix well, and allow the glaze to cool to slightly warm before using.
5. Assemble the entremet: Line a mold with parchment paper. Layer the chocolate sponge at the bottom, followed by raspberry jelly, and then chocolate mousse. Refrigerate for 4 hours or overnight. Once set, pour the chocolate glaze over and refrigerate until the glaze sets. Decorate with fresh raspberries, chocolate shavings, or edible gold.

Notes

For a vegetarian version, use agar-agar instead of gelatin.You can swap raspberry jelly with other fruits like mango or strawberry for a different flavor.If using a different type of chocolate, the taste of the mousse and glaze will change—dark chocolate is recommended for a balanced contrast with the raspberry jelly.Make sure to chill the mousse and jelly to ensure a firm texture when assembling.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 50mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 50mg