Coffee & Chocolate Entremet

So I decided to try to make a entremet again. Still not perfect, but flavors were great! 👍 Well, it looks pretty good on the outside, the layers inside still not perfect.

👉 For Recipe click HERE
👉 Para Receita clica AQUI

coffee chocolate mousse cake_d_small

If you haven’t seen my previous cakes click HERE. 👇

mango delight _fa_small  mango delight _jat_small

These cakes definitely need a lot of skill, but with trial and error, I will get there! 🏋️‍♀️

coffee chocolate mousse cake_b_small

So let’s talk recipe. It is very time-consuming. 😂🤣😂

I did one part each day in the evening. Once I finished making the cookies, I saved them in an airtight container. Once I finished the cake and the chocolate crisp, I saved them in the freezer, covered with plastic wrap. The day you make the mousse is the assembly day.  Once the cakes are assembled leave them in the freezer overnight. Once I covered the cakes with the mirror glaze I put them on top of the cookies and I put the cake in the freezer.

coffee chocolate petit entrement_

On the day of serving the cake, remove from the freezer into the fridge about 2 hours prior. I decorated my cakes with gold sanding sugar.

coffee chocolate mousse cake_c_small

As you might notice in the below picture the cookie looks a little bit whitish, this because the cookie was still a bit frozen. If you let it thaw completely it won’t look like that. I was in a hurry to take the picture (my bad 🙄).

coffee chocolate mousse cake_e_small


Coffee & Chocolate Entremet - EN

  • Servings: 16
  • Difficulty: easy but time consuming
  • Print


    1.Flourless Chocolate Sponge cake
  • 95g egg white
  • 2g salt
  • 35g white sugar
  • 95g dark chocolate 75%
  • 20g butter
  • 20g egg yolk
  • 2.Chocolate Crisp
  • 160g of hazelnut spread
  • 150g of dark chocolate 90% cocoa content
  • 20g of butter
  • 100g of Cornflakes type
  • 3.Coffee ganache
  • 200g heavy cream (35 % fat)
  • 200g white chocolate
  • 10g ground coffee
  • 4.Coffee Mousse
  • 2 egg yolks
  • 100g sugar
  • 12g cornstarch
  • 160ml warm milk
  • 1 tsp vanilla extract
  • 1 tbsp of instant coffee
  • 5g of gelatine powder
  • 2tbsp of cold water
  • 240 g of whipping cream
  • 5.Chocolate Mirror Glaze
  • 150ml water
  • 300g sugar
  • 300g glucose or light corn syrup
  • 200g condensed milk
  • 20 grams gelatin sheet or powder
  • 300g dark chocolate 70% cocoa content
  • 6.Cookie: Pate Sucree Cacau
  • 225g of flour
  • 150g of butter
  • 95g icing sugar
  • 30g of almond powder
  • 15g unsweetened cocoa powder
  • 1 egg
  • 1 pinch of salt
  • 100g chocolate
  • 150g toffee Chipits


    Prepare :

  • 1.Flourless Chocolate Sponge cake
  • 2.Chocolate Crisp
  • 3.Coffee ganache
  • 4.Coffee Mousse
  • 5.Chocolate Mirror Glaze
  • Add cake on top of the (6.)Cookie: Pate Sucree Cacau
  • Please check the video for method


IMPORTANT NOTE (17-March-2019):

Recipe details in regards to the chocolate mousse have been updated. It has come to my attention that the recipe was incorrect, I apologize for that. The video shows the correct method, the quantities weren’t correctly written on the blog.

Also would like to let you know, if the quantities are seen on the video seem off from what is written on the blog, it might be because I sometimes double the recipe.



🇵🇹 Receita em Português 🇵🇹

Entremet the Cafe e Chocolate - PT

  • Servings: 16
  • Difficulty: fácil, mas demorado
  • Print


    1.Bolo de Chocolate sem farinha
  • 95g clara de ovo
  • 2g Sal
  • 35g de açúcar branco
  • 95g de chocolate amargo 75%
  • 20g de manteiga
  • 20g de gema de ovo
  • 2.Crocante de Chocolate
  • 160g de creme de avelã
  • 150g de chocolate amargo 90% de teor de cacau
  • 20g de manteiga
  • 100g de flocos de milho
  • 3. Ganache de Café
  • 200 g de natas(35% de gordura)
  • 200 g de chocolate branco
  • 10g de café instantaneo
  • 4.Mousse de café
  • 2 gemas de ovo
  • 100 g de açúcar
  • 12g de amido de milho
  • 160ml leite morno
  • 1 colher de chá de extrato de baunilha
  • 1 colher de sopa de café instantâneo
  • 5g de gelatina em pó
  • 2 colheres de sopa de água fria
  • 240 g de natas para bater
  • 5.Cobertura de chocolate
  • 150 ml de água
  • 300g de açúcar
  • 300g de glucose ou xarope de milho
  • 200g de leite condensado
  • 20 gramas de folha de gelatina ou pó
  • 300g de chocolate amargo 70% de teor de cacau
  • 6.Bolacha de chocolate: Pate Sucree Cacau
  • 225g de farinha
  • 150g de manteiga
  • 95g de açúcar em pó
  • 30 g de farinha de amêndoa
  • 15g de cacau em pó sem açúcar
  • 1 ovo
  • 1 pitada de sal
  • 100g de chocolate
  • 150g pepitas de caramelo



  • 1. Bolo de Chocolate sem farinha
  • 2. Crocante de Chocolate
  • 3. Ganache de Café
  • 4. Mousse de Café
  • 5. Cobertura de chocolate
  • Adicione o bolo em cima da (6) Bolacha
  • Vê o video para o método.


NOTA IMPORTANTE (17-marco-2019):

Detalhes da receita em relação à mousse de cafe foram atualizados. Chegou ao meu conhecimento que a receita estava incorreta, peço desculpas por isso. O vídeo mostra o método correto, as quantidades não foram escritas corretamente no blog.

Também gostaria de informar que, se as quantidades vistas no vídeo parecem estar fora do que está escrito no blog, pode ser porque às vezes eu dobro a receita.