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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.

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

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

Find it online: https://cookibly.com/entremet-chocolat-framboise/