Chocolate Raspberry Entremet Recipe
If you have a penchant for luxurious desserts that marry rich chocolate with vibrant fruit flavors, this Chocolate Raspberry Entremet is the showstopper you’ve been dreaming of. This layered masterpiece combines airy chocolate biscuit, silky chocolate mousse, and a tangy raspberry jelly center all enveloped in a luscious chocolate ganache. The enticing balance of textures and flavors makes the Chocolate Raspberry Entremet a perfect centerpiece for special occasions or an elegant treat to impress loved ones. Trust me, once you try it, you’ll be hooked on creating this gorgeous dessert again and again.
Ingredients You’ll Need
The beauty of a Chocolate Raspberry Entremet lies in its use of deceptively simple ingredients that each play a key role in the final taste, texture, and visual appeal. From the robust dark chocolate to the fresh raspberry puree, every element brings a touch of magic to this stunning dessert.
- Eggs (5 large): Essential for creating the light and airy chocolate biscuit base that forms the foundation of the entremet.
- Sugar (varied amounts): Sweetens each layer just right and balances the tartness of the raspberry jelly.
- Vanilla extract (1 tsp and ½ tsp): Adds subtle warmth and depth to the biscuit and whipped cream layers.
- All-purpose flour (140 grams): Provides structure to the biscuit without weighing it down.
- Cocoa powder (70 grams + 10 grams): Infuses rich chocolate flavor into the biscuit and the syrup for moistening layers.
- Raspberry puree (300 grams total): Gives a bright, natural tartness that cuts through the richness of chocolate.
- Gelatin powder (3 grams) and Agar Agar powder (1 gram): These thickeners stabilize the jelly and fluid gel layers, holding everything in perfect harmony.
- Dark chocolate (amounts vary): Choose at least 60% cocoa solids for deeply satisfying chocolate mousse, ganache, and decorations.
- Cold whipping cream (about 825 ml total): Adds luscious creaminess and helps achieve the mousse’s airy texture and the smooth ganache finish.
- Decorations like edible gold dust and gold leaf (optional): Elevate the entremet with sparkle and sophistication, perfect for impressing guests.
How to Make Chocolate Raspberry Entremet
Step 1: Create the Chocolate Biscuit Layers
Start by preheating your oven to 175°C and preparing two baking trays with greased parchment paper. Beat the eggs, sugar, salt, and vanilla extract on high speed until you get a fluffy, voluminous batter—it should take about 5 to 6 minutes. Gently fold in the flour and cocoa powder to maintain the light texture, and divide the batter evenly between the trays. Smooth the tops with a spatula for even layers, then bake for 8 to 10 minutes until the biscuits are springy to the touch. Once cooled, cut them into three uniform 20 x 20 cm squares to assemble your entremet layers.
Step 2: Prepare the Raspberry Jelly Layer
While your biscuits bake, soften the gelatin by soaking it in 15 ml of water. Meanwhile, heat the raspberry puree with sugar and water until boiling, then stir in the gelatin until it dissolves completely. Pour this vibrant mixture into a lined 20 x 20 cm mold and smooth the surface. Freeze this jelly until fully solid, usually 1 to 2 hours, and keep it stored in the freezer until it’s time to assemble.
Step 3: Whip Up the Silky Chocolate Mousse
Whip 500 ml of cold whipping cream to a stable peak, then melt your high-quality dark chocolate gently. Temper the chocolate by mixing a couple tablespoons of the whipped cream into it before folding it carefully into the larger batch of cream. The goal here is a luscious, airy mousse that will add a decadent but light texture.
Step 4: Make the Chocolate Syrup for Layer Moistening
Simmer sugar, cocoa powder, and water over medium heat until your mixture bubbles. This syrup is critical to keep the biscuit layers moist without becoming soggy, ensuring your entremet has perfect cuts and texture.
Step 5: Assemble the Chocolate Raspberry Entremet
Layering begins with one chocolate biscuit on the bottom of a cake pan, brushed with chocolate syrup for moisture. Spread half of the mousse evenly before topping with the second biscuit, again moistened with syrup. Next, carefully place the frozen raspberry jelly on top, followed by the remaining mousse. Finish off with the last biscuit layer, gently pressed and brushed with syrup.
Step 6: Finish with Chocolate Ganache
Chop dark chocolate and melt it with cream until silky smooth and glossy. Pour this luxurious ganache over the top biscuit layer, smoothing it with a spatula for a shiny, elegant finish. Freeze the completed entremet for at least 4 to 5 hours or overnight to set perfectly.
How to Serve Chocolate Raspberry Entremet
Garnishes
Adding the finishing touches brings your Chocolate Raspberry Entremet to life. Pipe small mounds of vanilla whipped cream on top for a creamy contrast, then sprinkle edible gold dust or place delicate gold leaf pieces for a wow factor. A few carefully placed chocolate decorations add texture and visual drama, turning this dessert into a true centerpiece.
Side Dishes
This entremet pairs beautifully with a simple fresh berry salad or lightly macerated raspberries to enhance the fruitiness. A scoop of vanilla bean ice cream or a drizzle of raspberry coulis on the side will complement the layers without overwhelming the delicate balance of flavors.
Creative Ways to Present
For a modern touch, serve individual entremets on elegant plates, garnished with a raspberry fluid gel drizzle for bursts of tartness. Transparent or geometric glassware can highlight the layered cross-section, offering a glimpse into the beautiful textures. For gatherings, consider cutting the entremet into mini portions to delight guests with bite-sized elegance.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Chocolate Raspberry Entremet stays at its best for a day or two in the refrigerator, allowing the flavors to meld even further. Store leftovers covered to prevent drying out and maintain the dessert’s luscious texture.
Freezing
You can freeze the whole entremet (before decorating) for up to a week, tightly wrapped to prevent freezer burn. When you’re ready to serve, thaw it overnight in the refrigerator to retain its integrity and softness.
Reheating
Since this dessert is best served chilled, avoid reheating. Instead, let it come to room temperature for about 20 minutes before serving to allow the flavor notes to fully express themselves.
FAQs
Can I use other fruits instead of raspberry in the entremet?
Absolutely! While raspberry adds a lovely tartness that pairs with chocolate, you can substitute with other fruit purees like strawberry, cherry, or even passion fruit for exciting variations.
What type of chocolate is best for this entremet?
For the richest flavor, use dark chocolate with at least 60% cocoa solids. It balances sweetness and bitterness perfectly, creating a refined taste that complements the raspberries.
How long does it take to assemble the Chocolate Raspberry Entremet?
Preparation and assembly take about an hour and a half, plus chilling times. Plan accordingly to allow time for the jelly to freeze and the ganache to set.
Can I make this entremet ahead of time?
Yes, it’s an excellent make-ahead dessert. Prepare it a day before serving to let the flavors marry beautifully. It also freezes well if you want to prepare in advance.
What if I don’t have gelatin? Can agar agar substitute it?
Indeed, agar agar can be used instead of gelatin, especially to make the raspberry fluid gel layer. Remember that agar agar sets differently, so follow package instructions carefully for best results.
Final Thoughts
Making this Chocolate Raspberry Entremet might sound like a bit of an adventure, but the reward is an extraordinary dessert that shines as much in taste as it does in presentation. Whether you’re treating yourself or impressing guests, this layered marvel brings joy to every bite. So, gather your ingredients, roll up your sleeves, and dive into the delicious world of the Chocolate Raspberry Entremet—you won’t regret it!
