Chocolate Espresso Entremet Recipe

Mix Ingredients

In a mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy. Add the egg yolk and mix well. Gradually add the all-purpose flour and cocoa powder until a dough forms.

Bake

Roll the dough to 1/4 inch thickness and cut it into desired shapes. Place on a baking sheet lined with parchment paper and chill for 30 minutes. Bake at 170°C (340°F) for 12-15 minutes until lightly golden. Let cool.

Prepare Gelatin

Soak the gelatin sheets in cold water for 5 minutes. In a small saucepan, heat 50 ml of water and dissolve the gelatin sheets in it. Set aside.

Melt Chocolates

Melt the dark and milk chocolate in separate bowls over a double boiler, stirring until smooth.

Whip Cream

In a separate bowl, whip 200 ml of heavy cream to soft peaks. Fold half of it into the melted dark chocolate and half into the milk chocolate.

Combine

Add the dissolved gelatin to both chocolate mixtures and gently fold to combine. Layer each mousse in your prepared mold.

Make Cremeux

In a saucepan, combine espresso, sugar, and egg yolks. Cook over low heat, whisking constantly until thickened. Strain, then mix in Bailey's and dissolve gelatin sheets (soaked in water) in the warm mixture.

Add Cream

Whip the remaining heavy cream and fold it into the espresso mixture. Layer over the chocolate mousse in the mold.

Make Ganache

Heat heavy cream until simmering, pour over chopped dark chocolate, and let sit for a minute. Stir until smooth and add smoked sea salt.

Finish Entremet

Pour the ganache over the set mousse and let it chill in the refrigerator for at least 4 hours or overnight.