Chocolate & Pistachio Entremets
A layered dessert featuring a moist chocolate sponge, dark chocolate mousse, silky pistachio mousse, and a shiny chocolate glaze.
Recommended Mold: 8-inch (20 cm) diameter
Pro Tip: For perfectly clean layers, use a pastry ring lined with acetate film (rhodoïd).
🛒 Ingredients
- Chocolate Biscuit
- 3 eggs
- 120 g sugar
- 100 g flour
- 30 g unsweetened cocoa powder
- 80 g melted butter
- 1 tsp baking powder
- Chocolate Mousse
- 200 g dark chocolate
- 300 ml heavy cream (well chilled)
- 2 egg yolks
- 30 g sugar
- Pistachio Mousse
- 250 ml heavy cream (well chilled)
- 120 g pistachio paste
- 60 g sugar
- 3 gelatin sheets (6 g)
- Chocolate Glaze
- 150 g dark chocolate
- 120 ml heavy cream
- 20 g butter
- Decoration
- Crushed pistachios
- Chocolate ganache or whipped cream rosettes
🥣 Preparation
1️⃣ Chocolate Biscuit
Whisk the eggs with the sugar until the mixture is pale and thick.
Add the melted butter.
Fold in the sifted flour, cocoa, and baking powder.
Pour into a lined mold.
Bake at 170°C (340°F) for 20 to 25 minutes.
Allow to cool completely.
2️⃣ Chocolate Mousse
Melt the chocolate in a bain-marie (double boiler).
Whisk the egg yolks with the sugar, then add them to the lukewarm chocolate.
Whip the heavy cream into soft peaks.
Delicately fold the whipped cream into the chocolate mixture.
Pour the mousse over the cooled biscuit.
Refrigerate for 30 to 45 minutes to set.
3️⃣ Pistachio Mousse
Soften the gelatin in cold water.
Heat 2 tbsp of the cream and dissolve the squeezed gelatin into it.
Mix this with the pistachio paste and sugar.
Whip the remaining cream into a chantilly.
Gently fold the whipped cream into the pistachio mixture.
Pour over the chocolate mousse layer.
Refrigerate for at least 4 hours (ideally overnight).
4️⃣ Chocolate Glaze
Heat the cream.
Pour it over the chopped chocolate.
Add the butter and stir until smooth and glossy.
Let it cool slightly until lukewarm, then pour over the well-chilled entremets.
Finishing
Decorate with piped rosettes and a sprinkle of crushed pistachios.
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