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Hazelnut Chocolate Entremet

A luxurious dessert featuring layers of chocolate mousse, crémeux, and a crispy hazelnut crunch, perfect for any special occasion.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chocolate Sponge
  • 150 g Eggs
  • 90 g Sugar
  • 60 g Flour
  • 20 g Cocoa
  • 25 g Melted butter
For the Hazelnut Crunch
  • 120 g Hazelnut praline
  • 80 g Milk chocolate
  • 70 g Feuilletine
  • 40 g Hazelnuts Chopped
For the Chocolate Crémeux Insert
  • 120 g Milk
  • 120 g Cream
  • 50 g Egg yolk
  • 25 g Sugar
  • 140 g Dark chocolate
  • 4 g Gelatine
For the Milk Chocolate Mousse
  • 250 g Milk chocolate
  • 350 g Whipped cream
For the Rocher Glaze
  • 300 g Milk chocolate
  • 60 g Oil
  • 80 g Chopped hazelnuts

Method
 

Preparation of Chocolate Sponge
  1. Whip the eggs and sugar in a mixing bowl until they reach a fluffy consistency.
  2. Gently fold in the flour, cocoa, and melted butter.
  3. Bake in a preheated oven at 170°C for about 12–15 minutes until perfect sponge texture.
Preparation of Hazelnut Crunch
  1. Melt the milk chocolate and mix it with the hazelnut praline.
  2. Stir in the feuilletine and chopped hazelnuts, then spread this mixture over your chocolate sponge.
  3. Freeze for a bit to set.
Preparation of Chocolate Crémeux Insert
  1. In a saucepan, cook the milk, cream, egg yolk, and sugar until it reaches 82°C.
  2. Pour this over dark chocolate and add the gelatin, blending until smooth.
  3. Freeze in molds.
Preparation of Milk Chocolate Mousse
  1. Create a ganache by melting the milk chocolate with hot cream.
  2. Allow to cool to 35°C, then fold in the whipped cream.
Preparation of Rocher Glaze
  1. Melt the milk chocolate again, mixing in oil and chopped hazelnuts.
  2. Use this mixture when at about 35–38°C for glazing.
Assembly
  1. Layer the mousse, crémeux insert, and crunch base in a mold.
  2. Freeze until solid.
  3. Glaze your creation generously with the rocher mixture.
  4. Garnish with whipped vanilla ganache, chocolate décor, and a dash of gold leaf.

Notes

Serve chilled with espresso or as a centerpiece for dessert tables. Garnish with fresh mint for color.