A dessert to share for all occasions: the Royal Chocolate ! With its melting chocolate mousse, its crunchy praline and its soft dacquoise, every bite is a pleasure... For the decoration, I suggest you sprinkle it with a little bitter cocoa and make these chocolate elements. I promise, it's not that complicated!
What you will like with this royal chocolate
- flavors : the royal chocolate is aptly named since it highlights all the aroma of chocolate, with a touch of praline and almonds.
- texture : at the same time melting thanks to the mousse, crispy thanks to the praline and soft with the dacquoise!
- difficulty level : AVERAGE. There are 3 stages in the construction of this royal chocolate dessert, they are not complicated, but require a thermometer and a pastry ring adjustable to 20cm.
Ingredient details
- dark chocolate pastry : chocolate is the star ingredient of this cake, I opted for a full-bodied dark pastry chocolate with 64% cocoa so that its flavor comes out well. You can use classic dark pastry chocolate with 52% cocoa, but the result will be less tasty and a little sweeter.
- almond powder : to make the dacquoise I use almond powder but know that it can be replaced by hazelnut powder if you prefer.
- eggs : for this royal chocolate, you will need large eggs (think about it when choosing them in store).
How to make a royal chocolate?
- We prepare the dacquoise
- Bake it on a baking sheet in the oven
- Let it cool and place it in the pastry ring
- Make the crunchy praline
- We spread it on the dacquoise
- We refrigerate
- Prepare the chocolate mousse
- Pour it over the crispy praline
- Refrigerate for at least 6 hours
- We decorate with bitter cocoa and chocolate decorations (or other)
- We remove the circle and we taste the royal chocolate!
NB: the exact quantities and the complete recipe are given to you at the bottom of the page.
My advice for a successful chocolate royal
- to succeed in the dacquoise, the whipped egg whites are stiff. They are the ones who will ensure the softness of the biscuit during baking.
- for the chocolate mousse, when heating the egg yolks in a saucepan, it is important to never stop mixing otherwise the yolks form lumps or you want to obtain a smooth cream.
- to properly incorporate the whipped cream with the chocolate to create the chocolate mousse, the chocolate must not be below 40°, otherwise it will harden on contact with the whipped cream.
How to store royal chocolate?
Once made, it is necessary to keep the royal chocolate in the fridge. Given its ingredients, it keeps up to 2-3 days max.
Other recipes to try
If you like entremets-type desserts to make at home, I advise you to take a look at these other recipes from the blog:
- Crispy white chocolate raspberry bavarois
- Banoffee pie, whipped caramel banana
- No-Bake Oreo Cheesecake
- Dessert 3 chocolates
- Chocolate Pear Charlotte
- Raspberry charlotte cake
If you make this royal chocolate, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty desserts!
Royal Chocolate, The Easy Recipe
A "royal" chocolate dessert composed of an almond dacquoise, a crunchy praline and a creamy chocolate mousse...
Quantity: 8 people
Material:
Ingredients:
dacquoise
- 70 g almond powder or hazelnut powder
- 80 g icing sugar
- 2 egg whites (large)
- 30 g Granulated sugar
Crunchy praline
- 80 g praline yellow shelf in the supermarket
- 40 g pastry milk chocolate
- 70 g lace pancakes
Chocolate mousse
- 150 g whole milk
- 2 egg yolks (large)
- 30 g Granulated sugar
- 200 g dark pastry chocolate 60-64% cocoa
- 300 g whole liquid cream 30% mg very cold
Décor
- 2 cs bitter cocoa powder
- 50 g dark chocolate pastry for the decorations
- Shards of lace pancakes, hazelnuts etc…
Preparation:
dacquoise
- Preheat the oven to 180 ° traditional heat.
- Sift together the ground almonds and icing sugar.
- Whip the egg whites, and as soon as they begin to set add the powdered sugar. Whisk until stiff.
- Incorporate the dry ingredients into the whipped egg whites with a spatula so as not to break the egg whites. Line a piping bag and draw a 20cm circle on baking paper placed on a plate. Smooth the top.
- Bake 18/20 minutes: it must be golden and not sticky. Leave to cool then cut a neat circle of 20 cm in the dacquoise.
- Place the pastry ring set at 20cm on your serving dish then garnish with a strip of rhodoid film (optional but allows easy unmolding). Place the dacquoise in the bottom of the mold.
Crunchy praline
- Melt together the pralinoise and the milk chocolate in pieces in the microwave.
- Crumble the lace crepes in a container then pour the melted chocolate. Mix well.
- Spread this mixture on the dacquoise placed in the circle. Press lightly with the back of a tablespoon. Refrigerate 30 minutes.
Chocolate mousse
- In a saucepan, heat the milk, sugar and egg yolks while whisking. Heat over low heat until it reaches 83°. The mixture should thicken slightly.
- Immediately pour into a large container containing the previously chopped chocolate. Mix with a spatula until smooth.
- Whip the cold liquid cream until stiff. When the chocolate mixture has cooled down to 40° (not less), incorporate the whipped cream in 2 batches, still with a spatula so as not to break the mousse.
- Pour this mousse into the circle, over the crisp, and smooth with a small spatula. Refrigerate for at least 6 hours (overnight is fine).
Décor
- For small chocolate decorations, melt the chocolate in the microwave. Using a kitchen brush draw lines on baking paper. Refrigerate then peel off once hardened.
- Before unmolding the royal chocolate, sift some bitter cocoa on top. Plant the chocolate decorations, and possibly add slivers of lace crepes, pieces of hazelnut, etc.
Notes:
This royal chocolate can be kept in the refrigerator for around 2/3 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
Johnathane
Hello,
For the chocolate mousse, I only buy semi-skimmed milk, will it still be ok?
Thank you in advance
John
Lilie bakery
Hello John, you really need whole milk because it has to contain enough fat to allow the foam to hold together. Take a small bottle is enough for this recipe! See you soon ;)
Sylvie
Hello, I have a circle of 20 cm x 4,5 cm.
Is the height correct?
Are you talking about the 8 cm rhodoid?
thank you in advance
Sylvie
Lilie bakery
Hello Sylvie, no 4,5cm is too low to make desserts, including this royal chocolate. I advise you to take a circle 8 or 9cm high, you can make all the recipes with it. See you soon :)
amandine
Hello,
I want to make it in advance can I freeze it as a dessert?!
thanks in advance =)
Lilie bakery
Hello Amandine, yes you can freeze it. You must plan several hours of defrosting in the refrigerator before serving it (at least 4 hours). See you soon :)
Emeline
Hello,
Can the entremet be frozen?
Thank you
Beautiful evening
Lilie bakery
Hello Emeline, yes you can freeze it. You must plan several hours of defrosting in the refrigerator before serving it (at least 4 hours). See you soon :)
Amélie
Hello,
Can the royal chocolate be prepared in advance?
Lilie bakery
Hello Amélie, you can prepare it 1 or 2 days in advance so that its flavor is always optimal. See you soon :)
Ana
I followed everything to the letter for the chocolate mousse and yet when I added the disaster whipping cream… it thickened, it foamed too much. My chocolate was at 31 degrees when I finished melting it with the first preparation, which was definitely 83 degrees, so I don't understand… yet it's not cold where I live. I took Valrhona Caraibe… I don't think it's the fact that it's 66% cocoa. It is still cool, I hope it will be edible. In general, I do not miss one of your recipes that I appreciate enormously! See you soon ☺️
Lilie bakery
Hello Ana, thank you for your loyalty on this blog! As specified in this recipe, your chocolate should not be less than 40 degrees, otherwise it crystallizes on contact with cold whipped cream, which must have happened to you at 31 degrees. Perhaps it should have been warmed up a little to raise the temperature and facilitate the mixing? (for me, it's Nestlé chocolate, a simple dessert from the supermarket). See you soon :)
Elyna
Good morning ! I wanted to know if it was possible to make a mirror glaze instead of cocoa on top?
Lilie bakery
Hello Elyna, yes it is absolutely possible: you have to freeze your entremets so that it is very cold when you pour your mirror glaze. See you soon :)
Marie
Hi
I made your recipe (easy with your step-by-step instructions, thank you!), the taste is delicious, on the other hand the foam does not hold together very well and when I removed the circle, the film remained stuck to the foam… do you have a technique/advice for me?
Thank you very much and congratulations for your blog and recipes
Marie
Lilie bakery
Hello Marie, I think your dessert was not cold enough, because of that the foam stuck to the film. Next time, you can spend 30 minutes in the freezer before removing the film, it will help you I'm sure. See you soon :)
Pauline
Good morning ! Thank you for the recipe, I plan to test it today for noon tomorrow, however, can I transport it by car for 1 hour?
Thank you for your reply :)
Lilie bakery
Hello Pauline, well wedged in a transport box, and in a not too hot place in the car, it will be fine :)