Dessert 3 Chocolates

Dessert 3 chocolates - Lilie Bakery

A lovely dessert for all occasions: 3 chocolate entremets and its crispy praline base. Elegant to serve and very gourmet with its three superimposed mousses: white chocolate, milk chocolate and dark chocolate. It will certainly be unanimous!

A 3-chocolate cake to which we add a touch of crisp thanks to lace crepes and a cocoa-hazelnut sponge cake. I show you here my step-by-step in photos and my tips to make it a success at home!

Some details about this recipe

  • flavors : total gluttony! The taste of the 3 chocolates mingle inside this dessert. The hazelnut is also present in the crispy praline and to a lesser extent in the cocoa-hazelnut sponge cake.
  • texture : the mousses of this 3-chocolate dessert are very creamy in the mouth, I balanced the dose of gelatin in order to keep the creamy effect (and not stiff). The praline part is crispy and the sponge cake soft.
  • difficulty level : average. If you have already made desserts, no worries. Otherwise, you must familiarize yourself with the use of the adjustable pastry ring. The different mousses of the entremets are made one after the other, you can do it in advance.
Dessert 3 crispy chocolates - Lilie Bakery

Choose your ingredients well

For best results, choose quality chocolates: their taste is more subtle, less sweet than those found in supermarkets. Side dark chocolate, I recommend 55% cocoa or stronger if you are a big fan of chocolate. For the milk chocolate, I recommend 35% cocoa. As to with white chocolate, you can opt for 35% cocoa butter which will not be too sweet.

The cream used in the mousses of this 3-chocolate dessert must absolutely be whole at 30% fat, otherwise it will not work. The gelatin I use is simply the one you find at the supermarket.

How to make a 3 chocolate dessert?

  1. Genoese : this step can be done in advance the day before. The sponge cake is prepared and then baked on a plate in the pastry ring.
  2. Crisp : very easy to make, just mix the ingredients. It is then packed on the cooked sponge cake.
  3. Dark chocolate mousse : melt the dark chocolate in a little cream and then pour it into the whipped cream. We pour this mousse on the crisp.
  4. Milk chocolate mousse : melt the milk chocolate in a little cream then pour it into the whipped cream. Pour this mousse over the dark chocolate mousse.
  5. White chocolate mousse : melt the white chocolate in a little cream then pour it into the whipped cream. Pour this mousse over the milk chocolate mousse.
  6. Décor : simply chocolate shavings made with a grater on melted chocolate on a metal plate.

My tips for a successful dessert

  • do it in advance : when there are several steps to do, I always advise you to do it the day before, or the day before. This is the case for this dessert 3 chocolates.
  • respect the setting time between each mousse: it is essential to block the mousse in the freezer between each level, otherwise they will mix together.
  • use a Rhodoid strip for a clean release: this allows a result like at the pastry chef (and it is very quick to remove).

How to store your 3 chocolate dessert?

Once made, this 3-chocolate dessert will keep in the fridge for about 4-5 days. I advise you to place it in an airtight bell so that it retains its flavors well (and does not take on the one from the fridge…).

Dessert 3 chocolates

Other recipes to try

If you like to make desserts at home, then take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful desserts 3 chocolates!

Dessert recipe 3 crispy chocolates - Lilie Bakery
Print Pin
4.8 on 216 votes

Entremets 3 Crunchy Praline Chocolates

A very gourmet 3-chocolate dessert with its crispy praline base and cocoa-hazelnut sponge cake.
Prep time50 minutes
Cook time30 minutes
Total1 time 20 minutes
Recipe type: Dessert
Cuisine: French
Keyword: Desserts
Yield: 10

Ingredients:

Chocolate-hazelnut sponge cake

  • 2 eggs
  • 50 g granulated sugar
  • 30 g all-purpose flour
  • 10 g bitter cocoa
  • 15 g hazelnut powder

Crunchy praline

  • 90 g praline or praline paste
  • 55 g natural lace crepes
  • 30 g pastry milk chocolate

Dark chocolate mousse

  • 130 g 55% cocoa dark chocolate or + full-bodied if you prefer
  • 250 ml whole liquid cream 30% mg
  • 1 gelatin sheet (2g) Vahine

Milk chocolate mousse

  • 100 g quality milk chocolate
  • 250 ml whole liquid cream 30% mg
  • 1,5 gelatin sheet (3g) Vahine

White chocolate mousse

  • 165 g quality white pastry chocolate little sweet
  • 250 ml whole liquid cream 30% mg
  • 1,5 gelatin sheet (3g) Vahine

Decor chocolate shavings

  • 100 g 55% cocoa dark chocolate

Instructions:

Chocolate-hazelnut sponge cake

  • Preheat the oven to 180° traditional heat. Mix the flour, hazelnut powder and cocoa.
  • Whip the egg whites: as soon as they foam add the powdered sugar. Once ready, incorporate the egg yolks then the dry ingredients in several times using a spatula so as not to break the whites too much.
  • Spread the mixture on a sponge cake plate, ideally in the pastry circle set to 22cm (this allows you not to waste any sponge cake).
  • Bake for 13 minutes. Leave to cool then remove the sponge cake from the baking sheet.
  • Arrange the circle (adjusted to 21/22cm) on a flat support then line the sides with rhodoïd film (this allows you to unmold more cleanly at the end). Place the sponge cake in the bottom.

Crunchy praline

  • Melt the pralinoise and the milk chocolate in the microwave, smooth.
  • Add the crumbled lace crepes then pack the mixture on the sponge cake in the circle. Refrigerate while waiting for the rest.

Dark chocolate mousse

  • Soften the gelatin in cold water. In a saucepan, heat 70ml of cream with the dark chocolate in pieces over low heat to melt. Smooth, off the heat add the drained gelatin.
  • Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the crispy praline then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the fridge to solidify the mousse.

Milk chocolate mousse

  • Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the milk chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
  • Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the dark chocolate mousse then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the refrigerator to solidify the mousse.

White chocolate mousse

  • Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the white chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
  • Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the milk chocolate mousse then place in the fridge overnight (8 hours).

Decor chocolate shavings

  • Melt the chocolate then smooth on a metal or marble plate. Allow to cool to harden slightly. With a grater, make long shavings (which roll up on themselves). Decorate the dessert.

Notes:

This dessert can be kept for about 4/5 days in the refrigerator, in an airtight bell to preserve its flavour.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 4, 2022

YOU WILL ALSO LIKE THESE RECIPES:

191 comments

  1. Reply

    Patricia

    April 1th

    5 stars
    Simply delicious and easy to make. My guests were on a sweet chocolate cloud

    I made a # on Instagram with the photo of my dessert

  2. Reply

    Pascale

    April 13th

    Hello, can we leave the dessert for several days in the freezer? Take it out on D-Day and finish it with chocolate shavings or something else?

    • Reply

      Lilie bakery

      April 14th

      Hello Pascale, yes absolutely it is possible. Remember to let it thaw gently in the refrigerator several hours before serving it so that it regains its texture and taste. See you soon :)

  3. Reply

    Kevin

    5th May 2022

    Hello

    Possible to know the height of your pastry circle for the realization of your recipe?

    thank you in advance

    • Reply

      Lilie bakery

      5th May 2022

      Hello, my circle is 9cm high, see you soon :)

  4. Reply

    Angelic

    9th June 2022

    Hello, should we let the chocolate cool down before putting it in the whipped cream?
    Thank you for sharing

    • Reply

      Lilie bakery

      10th June 2022

      Hello Angélique, yes we let it cool down a bit, it should neither be too hot nor too cold when incorporating it into the whipped cream. You can rely on my step-by-step photos to see the expected texture. Goodbye :)

  5. Reply

    Daniela

    13th June 2022

    Hello, I want to make this recipe but in square or rectangular, can you tell me how big my frame should be?
    Thank you very much

    • Reply

      Lilie bakery

      14th June 2022

      Hello Daniela, you can try a 20x20cm square mould, keeping the same quantities. You will be about the same height as me in the end. Goodbye :)

  6. Reply

    Mandy

    14th June 2022

    5 stars
    Hello, is it possible to have the recipe for 16 people and 20 people please

    • Reply

      Lilie bakery

      14th June 2022

      Hi Mandy, I'm not calculating based on people, but based on mold size. This one is for about 10 servings, so you can make two like this for 20 people. Goodbye :)

  7. Reply

    Melanie

    20th June 2022

    5 stars
    I made this dessert this weekend for the first time and my guests were amazed. If I hadn't had witnesses to my preparation, my mother-in-law believed that I had bought it. I made the dessert to the letter except for the crispiness. I couldn't find any praline paste so I made it with a chocolate praline pastry chef and everyone enjoyed it. Thank you for the recipe

    • Reply

      Lilie bakery

      22th June 2022

      Thank you very much Melanie! See you soon for other recipes :)

  8. Reply

    Joanna

    July 4, 2022

    Hello, is it possible to make this entremet with mirror glaze? Thanks

    • Reply

      Lilie bakery

      July 6, 2022

      Hello Joanna, yes indeed you can make a chocolate mirror glaze on the entremets. It must be put in the freezer beforehand (very cold) to prevent the mousse from melting when pouring it. See you soon ;)

  9. Reply

    Christine

    July 24, 2022

    5 stars
    Hello,
    I made this dessert for my daughter today and a real success.
    It was a first for me but the step by step was so well explained that I heard among other things waouhhhh and hummmm….. it's a sign.

    THANK YOU for this awesome recipe.

    • Reply

      Lilie bakery

      July 25, 2022

      Thank you very much Christina! See you soon for new recipes :)

  10. Reply

    Carole

    July 30, 2022

    Hello,

    Can I use 35,1% fat crème fraîche?

    thank you for your reply

    • Reply

      Lilie bakery

      August 1, 2022

      Hello Carole, yes it is possible. I usually take 30%, but if you don't have anything else on hand it'll do. See you soon ;)

  11. Reply

    Sophie

    August 5, 2022

    Hello, how do you put the mousse on the others? I mean when you take it out of the freezer. I want to make this cake for my loves who come home on Sunday. Owl it's 1 surprise

    • Reply

      Lilie bakery

      August 8, 2022

      Hello Sophie, you just have to pour them each one after the other, with a spatula to smooth. Putting in the cold hardens each layer before adding another. Goodbye :)

  12. Reply

    Marine

    August 17, 2022

    5 stars
    I made this entremet, recipe very well explained and excellent entremet. I would like to make one for a 28cm circle how to increase the quantities please

    • Reply

      Lilie bakery

      August 24, 2022

      Hello Marine, to go from a 22cm circle to a 28cm circle while having the same final height for your entremets, you increase the ingredients by 60%.

  13. Reply

    Noémie

    September 2, 2022

    Hello,
    thank you for this wonderful recipe, it is delicious!!
    Do you think I can freeze this entremet for 1 week?
    please

    • Reply

      Lilie bakery

      September 2, 2022

      Hello, yes absolutely! Well wrapped in film so that ice does not form on it. See you soon ;)

  14. Reply

    Amandine

    September 19, 2022

    Can we put mascarpone in the creams and what quantities thank you

    • Reply

      Lilie bakery

      September 22, 2022

      Hello Amandine, I do not recommend using mascarpone here: it will make the texture heavier. As it is, it's already very creamy, with the whipped cream and chocolate mixture. Goodbye :)

  15. Reply

    ISABELLE

    September 20, 2022

    5 stars
    Hello,
    I want to make this dessert for 40 people, is this possible? Should we make 2 cakes for 20 in a rectangular format and thus multiply the recipe by 2, twice? and what frame size should i use?
    Thank you

    • Reply

      Lilie bakery

      4th October, 2022

      Hello Isabelle, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a rectangular mold is calculated as follows: Length x width x height. Goodbye

  16. Reply

    Claudine

    September 28, 2022

    5 stars
    Hello, I would like to make this dessert which looks delicious! you use a circle of 22 cm for 10 people? And it's about 9 cm tall, right? My circles aren't that high. have you already made this entremet in lower molds and in this case what should be the diameter and for what height? I think mine are about 6cm high max. Thanks in advance for your information

    • Reply

      Lilie bakery

      4th October, 2022

      Hello Claudine, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a round mold is calculated as follows: 3,14 X Radius X Radius X Height. Goodbye

  17. Reply

    CHARLINE

    18th October, 2022

    5 stars
    Hello,
    I'm going to make this dessert with three chocolates for my son's birthday
    I wanted to know for the crispy praline with the lace crepe, how long do you put in the fridge before adding the chocolate mousse?

    Good day to you

    • Reply

      Lilie bakery

      21th October, 2022

      Hello Charline, it's just enough time to prepare the sequel, so about 15 minutes. It hardens pretty quickly in the fridge. Goodbye :)

  18. Reply

    Lucia

    31th October, 2022

    5 stars
    Hello,

    I want to make this cake in a rectangle of 42cm by 30cm. Can you tell me by how much to multiply the quantities?
    Thank you

    • Reply

      Lilie bakery

      2th November 2022

      Hello Lucie, as specified in the other comments, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a rectangular mold is calculated as follows: Length x width x height. Goodbye

  19. Reply

    Patrick

    7th November 2022

    Hello,
    I am a beginner and I would like to try this recipe but how can I view the step-by-step photos please?
    In the end, you have to prepare 540 ml (180×3) ml of whipped cream, right?
    Thank you

    • Reply

      Lilie bakery

      9th November 2022

      Hello Patrick, the photos of the different stages are presented on my page, it is in the part above the recipe card. That's right, 180ml X3 for the amount of whipped cream to prepare. Goodbye :)

  20. Reply

    Barbara

    11th November 2022

    Hello
    I would like to make this cake today for my daughter's birthday tomorrow. I just have a doubt about the pralinoise, it's the praline chocolate bar, right?
    Thank you in advance for your answer.

    • Reply

      Lilie bakery

      11th November 2022

      Hello Barbara, yes absolutely, it is the tablet found in the chocolate aisle called "pralinoise". Goodbye ;)

  21. Reply

    Austin

    26th November 2022

    There are no ingredients with the dosage to be had. The usefulness?

    • Reply

      Lilie bakery

      28th November 2022

      Just read to the bottom of the page. An apology from you would be appreciated, given the tone in which you write to me.

  22. Reply

    Claire

    26th November 2022

    5 stars
    Hello,
    Thanks for your recipe.
    Is it possible to set the foams individually, then to superimpose them?
    My circles are 5,5cm high.
    Thank you

    • Reply

      Lilie bakery

      28th November 2022

      Hello Claire, absolutely not! The foams need to cling to each other as they cool. Goodbye :)

  23. Reply

    Azéline

    26th November 2022

    Hello,
    I made the cake this afternoon to taste it tomorrow noon.
    Could you tell me how long in advance to take it out of the freezer?
    Thanking you,

    • Reply

      Lilie bakery

      28th November 2022

      Hello Azeline, in my recipe I specify to put it in the refrigerator once made. On the other hand, if you have frozen it, it takes about 6 hours of thawing in the refrigerator before tasting. Goodbye :)

  24. Reply

    Celine

    27th November 2022

    Hello,
    I don't like white chocolate, is it possible to replace the white chocolate with praline chocolate or caramel chocolate?
    If so how much should I put please?
    Is there anything else to do?
    thanks a lot for your help

    • Reply

      Lilie bakery

      28th November 2022

      Hello Céline, if you choose milk chocolate, do the same as for the milk chocolate mousse part (ingredients + instructions). If you're using dark chocolate, do the same as for the dark chocolate mousse part of my recipe. Goodbye :)

  25. Reply

    Eva

    28th November 2022

    Hello,
    I am testing this recipe which looks great for my Christmas dessert.
    When I wanted to mix the melted dark chocolate with the cream and the gelatin with the whipped cream, the chocolate amalgamated and did not mix with the whipped cream… does the melted chocolate have to be hot when you mix it? Thanks for your help !

    • Reply

      Lilie bakery

      December 1, 2022

      Hello Eva, for the chocolate we let it cool slightly, it should neither be too hot nor too cold when incorporating it into the whipped cream. You can rely on my step-by-step photos to see the expected texture. Goodbye :)

  26. Reply

    Federica

    December 7, 2022

    Hello, I would like to make this cake for a dessert in the shape of a Yule log and I am afraid that the quantities you suggest are too abundant.. would you have any advice on how to reduce the doses for the mousse please? thanks in advance

    • Reply

      Lilie bakery

      December 7, 2022

      Hello Federica, I don't advise you, it's risky :) or you would have to do a volume calculation 1. that of my round mold 2. that of your log mold. Then divide the volume of your mold by mine, you will get the number by which to multiply each ingredient.

  27. Reply

    Madi

    December 8, 2022

    Hello
    I would like to know if I bake my cake on Friday for Sunday, is the rest time too short?
    Thank you

    • Reply

      Lilie bakery

      December 8, 2022

      Hello Madi, no it will be fine, you just have to wrap it well so that it does not take on the smells of the refrigerator. Goodbye :)

  28. Reply

    Servane

    December 8, 2022

    5 stars
    eHello, I would like to make this recipe for 12 people, can you tell me how high your mold is so that I can adjust the recipe please?
    I already made it some time ago, very good recipe ;)! The guests were thrilled!
    thank you in advance

    • Reply

      Lilie bakery

      December 8, 2022

      Hello Servane, thank you for your feedback! My circle is 9cm high. Goodbye :)

  29. Reply

    Bea

    December 13, 2022

    Hello
    Why are the quantities of chocolate (dark milk and white) not the same?
    Thank you for this great recipe
    cordially

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Bea, don't worry, I'm calculating my dosages! Each chocolate does not have the same consistency, and I adapt the set to have a homogeneous result. Goodbye :)

  30. Reply

    Pascale

    December 18, 2022

    5 stars
    Can I use a hinged mobile to make this cake.
    Thank you

    • Reply

      Lilie bakery

      December 19, 2022

      Hello Pascale, it's possible if your springform pan is the same size and with high sides, because my circle is 9cm high. Goodbye

  31. Reply

    Mathilde

    December 26, 2022

    5 stars
    Hello,
    Thank you very much for this recipe, I made it as a Yule log and it was really excellent. I just had one question: haven't the quantities of dark chocolate and milk chocolate for the mousses been reversed? In other recipes I've seen, there's usually more milk chocolate than dark for the same amount of cream, and that made more sense to me. In my recipe I swapped the amounts and it worked well texture-wise, but I just read that dark chocolate was actually fattier than milk chocolate, so I have my doubts.

    • Reply

      Lilie bakery

      December 26, 2022

      Hello Mathilde, my quantities are correct, recipe published there in April 2022, tested and retested by my readers (look at the 56 scores obtained). This is MY version of the 3 chocolate entremets, the others, they do what they want in their recipe! There are no mandatory rules to follow.

  32. Reply

    Charlotte

    December 28, 2022

    Hello,
    Thank you for your recipe. If I freeze it do I have to freeze it with the rhodoid?
    Thank you

    • Reply

      Lilie bakery

      December 29, 2022

      Hello Charlotte, yes because it is better to remove the Rhodoïd at the last moment before serving. Goodbye :)

  33. Reply

    Julien

    1th January 2023

    Hello, thank you for all your super well-explained entremet recipes, everyone around me is delighted and I was able to make great progress in pastry.
    With what do you smooth your foam in the circle? Because the spatula does not pass and I cannot have regular layers?
    Thank you in advance.

  34. Reply

    FANNY

    3th January 2023

    Hello,
    how long should I leave the entremet between each layer in the refrigerator because the freezer is too small?
    Thank you

    • Reply

      Lilie bakery

      9th January 2023

      Hello Fanny, it's already written in the recipe: 1h/1h30 in the refrigerator between each layer. Goodbye :)

  35. Reply

    Patrick

    20th January 2023

    5 stars
    Hello,
    Bravo for this recipe. I made it and we had a blast, even though I hadn't done the shavings for the finish.
    I would now like to know if it is possible to “coat” the cake and how to obtain an impeccable finish like at the pastry chefs.
    Thank you in advance.

    • Reply

      Lilie bakery

      23th January 2023

      Hello Patrick, thank you for your feedback. It will be very chocolatey if you add a cocoa topping (I prefer to warn!). But if you still want to try, I have a recipe for milk chocolate mirror glaze (without glucose syrup, so a little different from pastry chefs, who always use it): https://liliebakery.fr/buche-praline-chocolat-croustillant-nutella/

  36. Reply

    Mélissa

    23th January 2023

    5 stars
    2nd recipe made in 2022! Always incredible, I recommend for those reluctant to chocolate, this entremet is not very sweet and subtle! Perfect…. to be redone very soon! Your sublime photos also Thank you

    • Reply

      Lilie bakery

      23th January 2023

      Thank you very much Melissa!

  37. Reply

    Corinne

    31th January 2023

    Hello
    I would like to make this entremet but I don't have a rhodoid band. Is it possible to do it anyway?

    • Reply

      Lilie bakery

      1th February 2023

      Hello Corinne, it's possible without Rhodoïd but the entremets will stick to your mould. Failing that (even if it's not ideal) you can try a strip of baking paper. Otherwise you will take off with a knife to unmold it. Goodbye :)

  38. Reply

    KARINE

    1th February 2023

    5 stars
    Hello, this is the second time I have made this 3 chocolate entree, it is successful every time….
    Thank you for this well explained recipe.

    • Reply

      Lilie bakery

      2th February 2023

      Thank you Karine for your feedback! See you soon for next recipes :)

  39. Reply

    Chloe

    9th February 2023

    Hello, how tall is it altogether? Each foam is supposed to be more like 1 or 2 cm?

    • Reply

      Lilie bakery

      13th February 2023

      Hello, my circle is 9 cm high and the dessert does not reach the very top. See you soon :)

  40. Reply

    Amy

    18th February 2023

    5 stars
    Hello,
    Thank you for this recipe which gave me the courage to make my first dessert!
    For the moment it is in the refrigerator, I hope that the result will be up to it!
    I have a question: My white chocolate whipped cream was liquid, is it normal for it to be more liquid than other mousses? Impossible to poach it to dress properly.
    In advance, thank you for your answer.

    • Reply

      Lilie bakery

      18th February 2023

      Hello Amy, congratulations on your first dessert! The white chocolate mousse is the lightest of the 3. If you have incorporated the white chocolate and gelatin well, there will be no problem. Good tasting ;)

  41. Reply

    Julie

    28th February 2023

    5 stars
    Hello,
    Many thanks for your recipes. This 3-chocolate entremet is a delight! The recipe is well explained and very easy to make. Everything is well balanced. It is tasty without being too sweet. Cheer!

    • Reply

      Lilie bakery

      March 2, 2023

      Thanks for your feedback Julie! Glad you like it, see you soon :)

  42. Reply

    Jenny

    March 2, 2023

    5 stars
    Hello,
    First of all, thank you for this recipe which allowed me to make a delicious entremet!
    I just had a question that I couldn't find an answer to despite my research:
    Can we make “classic” chocolate mousses for the different layered mousses, ie based on egg white, instead of the preparation based on 30% liquid cream?

    Thank you!

    • Reply

      Lilie bakery

      March 8, 2023

      Hello Jenny, I do not advise you, the texture obtained will not be the same at all (the result when cut will not be as clean), and will hold less well than if you proceed like this dessert. See you soon :)

  43. Reply

    Jenny

    March 8, 2023

    5 stars
    Hello,
    Thank you for your previous feedback! I had one last question: when tasting the entremet, I found the crispy praline part surprisingly hard. Would you have any idea of ​​the reason? Take it out of the fridge earlier before eating it?

    • Reply

      Lilie bakery

      March 10, 2023

      Hello Jenny, yes it's amazing, especially since if you have used Pralinoise (yellow tablet in store) its role is to prevent the crispiness from hardening. If not, maybe you overdid it?

  44. Reply

    Jocelyne

    March 20, 2023

    Hello, I love your recipes, I would like to make the 3 crispy chocolate praline dessert.
    For the crunchy I took Poulain dessert brand pralinoise 50 percent of pralines is that right? I have an expandable round mold I would like to make a 24cm in diameter by how much should I increase my proportions? Thank you

    • Reply

      Lilie bakery

      March 20, 2023

      Hello Jocelyne, yes the pralinoise is the Poulain yellow tablet that you find in the supermarket. To pass the quantities of a mold of 22 (mine) to a mold of 24 (yours), it is necessary to calculate the volume of each (Pi x radius x radius x height). Then divide your mold volume by my mold volume. So we get 1,19 = the number by which you have to multiply each ingredient.

  45. Reply

    Elizabeth

    March 24, 2023

    Bonsoir

    I'm going to make this cake for Sunday.
    Can we do it without the sponge cake?
    Freezing from its realization until Sunday morning before tasting?
    Thank you for your answers

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Elizabeth, the sponge cake provides stability when cutting, I do not advise you to remove it, because it supports the crispness. I recommend the refrigerator but if you want to freeze it, plan the necessary hours for thawing in the fridge. See you soon :)

  46. Reply

    Jocelyne

    March 25, 2023

    Hello how long does it take to take the cake out of the fridge before eating it thank you very much for your advice

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Jocelyne, 15/20 minutes before the tasting you can take your entremets out of the fridge. See you soon :)

  47. Reply

    April 3th

    4 stars
    Hello, I made this cake and it was delicious!
    However, I don't understand why the crunchy Praliné hardly crunches anymore, it's a little soft… do you have a trick to make sure it stays crunchy?

    • Reply

      Lilie bakery

      April 4th

      Hello Lisa, your mousse must have made the crispy wet over time. To avoid this in the future: 1/don't make your entremets too far in advance (or eat as soon as possible :))) 2/cup your crust well so as not to let the humidity get inside. See you soon

  48. Reply

    Monique

    April 7th

    Hello
    I just made this 3 chocolate entremet which is in the freezer
    But I have the impression that my white and milk chocolate mousse was somewhat liquid…..
    I hope the foams will not collapse when thawing!
    I missed something?
    Thank you for your advice

    • Reply

      Lilie bakery

      April 11th

      Hello Monique, don't panic: if you put the gelatin in each of the 3 mousses, they will hold together. See you soon :)

  49. Reply

    Manon

    April 10th

    5 stars
    Thank you for this amazing recipe! I made it this weekend and my family said it was pastry worthy!

    • Reply

      Lilie bakery

      April 11th

      Thank you Manon for your feedback! Glad your family enjoyed this dessert! See you soon :)

  50. Reply

    Marion

    1th May 2023

    Hello, this recipe is wonderful! I made it, made it and made it again, my whole family is a fan of it!

    I would like to make this entremet for 60 people for an event, in a large rectangular mould.
    Except I will be forced to take it out of the freezer at lunchtime to enjoy it in the evening. On a large volume, are the foams not likely to fall? Will gelatin need to be added or will it not be necessary?

    In addition, can I remove the Rodoid ribbon in the morning as well because to decorate it I wanted to flock it with brown velvet spray?

    Goods.

    • Reply

      Lilie bakery

      8th May 2023

      Hello Marion, to answer you, as you will have to increase your overall quantities to make your large rectangular mold, the gelatin will also be increased proportionally in your ingredients. The flocking is done on frozen entremets only (rhodoïd removed). Good luck !

  51. Reply

    Julia

    13th May 2023

    EXCELLENT recipe!

    A real wonder

    • Reply

      Lilie bakery

      15th May 2023

      Thank you very much Julia!

  52. Reply

    Amandine

    4th June 2023

    4 stars
    Hello,
    I would like to know if you can replace gelatin with agar-agar? If so, what would be the quantity for each mousse?

    Thank you in advance for taking the time to answer me!

    Good day to you.

    • Reply

      Lilie bakery

      11th June 2023

      Hello Amandine, for my part I never use agar agar, I know that the proportions must be very precise, that's why you have to refer to what the manufacturer indicates on your agar packaging agar. See you soon :)

  53. Reply

    Kimberley

    30th June 2023

    5 stars
    Hello, I would like to make this cake for my son's birthday this Sunday.
    Can we put an unleavened disc on the white chocolate mousse?
    Goods.

    • Reply

      Lilie bakery

      July 4, 2023

      Hello Kimberley, so normally the unleavened disc does not land on a foam. If you absolutely want to do it, put it on at the last moment (it will prevent it from getting too wet). See you soon :)

  54. Reply

    Stephanie

    July 4, 2023

    Hello !
    Thank you for the recipe, I'm careless I doubled the quantities unfortunately on the milk chocolate mousse I only put 2 sheets of gelatin instead of 3 for the moment my desserts are in my freezer is what you think? will hold?
    thank you for your comeback
    Stephanie

    • Reply

      Lilie bakery

      July 6, 2023

      Hello Stéphanie, the milk chocolate mousse may be softer since it lacks gelatin… But you won't know what happens until it thaws. See you soon :)

  55. Reply

    Lucy

    July 19, 2023

    5 stars
    Hello,
    If I want to do for a 6 people I have to take which centimeter of disk please?
    And by how much should I divide the ingredients?
    Merciii

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Lucy, I don't make it smaller than the size indicated in my recipe, too complicated to make each mousse small quantity otherwise. On the other hand, know that you can freeze the parts you have left over! Always pleasant to taste later… See you soon :)

  56. Reply

    Joelle

    July 22, 2023

    5 stars
    A pure delight very easy to make!
    My hosts loved it!!
    Thanks Lilie

    • Reply

      Lilie bakery

      July 24, 2023

      Thank you Joelle for your feedback on this recipe! :)

  57. Reply

    Jenny

    August 3, 2023

    Hello, I'm not an expert and I'm struggling to make my whipped cream, yet I took 30% full cream, put in the fridge with the dish and the whisk… do you have any idea of ​​my mistake? And if not, can we make traditional chocolate mousse with whipped egg whites? THANKS

    • Reply

      Lilie bakery

      August 7, 2023

      Hello Jenny, first of all I do not recommend a traditional chocolate mousse as a replacement because the texture will not be the same at all, it will hold less well and the cut will be much less clean. For the whipped cream, you can even put your utensils in the freezer for 10 minutes (it will be even colder). Whether you do it with a mixer or a robot, the goal is to bring air inside the cream to transform it into whipped cream, I advise you to beat at medium speed for a long time. It will take shape before your eyes. See you soon :)

  58. Reply

    Virginia

    August 6, 2023

    Hello, I have a question about the recipe, the sugar is good to put in the egg whites from the start, and are the yolks incorporated in the stride with a mixer or a spatula like the powders? THANKS
    Virginia

    • Reply

      Lilie bakery

      August 7, 2023

      Hello Virginie, yes that's it: you beat the whites a little, they foam, you add the sugar. Then you then use a rubber spatula to incorporate the yolks and the dry ingredients without breaking the whites. See you soon :)

  59. Reply

    Justine

    August 8, 2023

    5 stars
    Thank you for this recipe. I made it today for tonight (it took 6 hours). Really delicious, my sister-in-law who usually pecks, ate her whole share. My brother-in-law didn't wait for everyone to be served because he was eyeing him. It was a trial for my daughter's 1 year old, everyone validated. THANKS

    • Reply

      Lilie bakery

      August 11, 2023

      Thank you Justine for your feedback! Glad your whole family likes it :) See you soon!

  60. Reply

    Agnès

    August 20, 2023

    4 stars
    Hello,
    Try for this weekend, had a great success. The crunchy did not crisp but I had to freeze it for lack of time before the scheduled date. But no regrets anyway.
    Thank you for this recipe.
    To redo

    • Reply

      Lilie bakery

      August 21, 2023

      Hello Agnès, thank you for your return, I think your crispy has taken the humidity. Glad the entremets enjoyed your loved ones! See you soon :)

  61. Reply

    Virginia

    August 21, 2023

    Hello
    Thank you for this recipe, I have several questions, the first is: can we reverse the layers? Place the white chocolate mousse in the middle of the other two mousses. Then I would like to know if we can put small edible decorations for cakes instead of shavings, without risking that it sinks into the cake?
    Thank you for your answers ☺️

    • Reply

      Lilie bakery

      August 23, 2023

      Hello Virginie, to answer you, yes you can reverse the order of the layers but it's the degraded side which is pretty in a 3 chocolates, it's a shame to change :) As for all the desserts, the decoration above must remain light otherwise you will damage your entremets. See you soon :)

  62. Reply

    Lou Ann

    August 26, 2023

    5 stars
    Hello !
    I'm only 14 but I love baking, so I decided to make your recipe.
    I did it perfectly without help. Thank you for your well explained recipe!
    A question for next time: is it possible to cover it with a chocolate mirror glaze too?
    Merci :)

    • Reply

      Lilie bakery

      August 28, 2023

      Hello Lou-Ann, and thank you for your feedback, well done! If you want to add a step to this entremets (already long enough to do for my taste :)), yes you can make a mirror glaze (on frozen entremets so that it sets properly). See you soon :)

  63. Reply

    Aurelie

    September 16, 2023

    Hello, I have a dessert circle of 26cm in diameter and only 5cm in height. Can the difference in diameter compensate for the lack of height depending on your quantities?
    thank you in advance

    • Reply

      Lilie bakery

      September 22, 2023

      Hello Aurélie, to get the answer, you need to calculate the volume: 3,14 x radius x radius x height. You will divide the volume of your mold by the volume of my mold and you will obtain the number by which to multiply your ingredients. See you soon :)

  64. Reply

    Éléonore

    September 21, 2023

    Hello,

    I made the recipe with 150 bloom gelatin sheets but it seems to me that the vahiné are 200 bloom! Will this pose a problem for holding the cake? THANKS

    • Reply

      Lilie bakery

      September 22, 2023

      Hello Eleonore, yes indeed Vahiné is 200 bloom. The difference with yours is not huge, it should be fine – in any case it's done! Fingers crossed :) See you soon

  65. Reply

    jennifer

    September 28, 2023

    Hello, do you have a tip for “measuring” the layers of foam in order to have a nice uniform result when unmolding the dessert?

    • Reply

      Lilie bakery

      2th October, 2023

      Hello Jennifer, if you follow my recipe to the nearest gram, I assure you that your result will be as in my photos = layers equal in height. See you soon :)

  66. Reply

    Yamnan

    September 28, 2023

    Hello I would like to try your recipe is it possible to replace the gelatin with agar-agar if so what are the doses to respect please thank you.

    • Reply

      Lilie bakery

      2th October, 2023

      Hello Yamma, to answer you, I never use agar agar, the dosages to apply are written on the manufacturer's box. See you soon :)

  67. Reply

    christelle

    4th October, 2023

    Hello Lilie, I would like to make the entretremets. I read the comments but I still have a question. My mold is 26 cm in diameter and 6 in height. I calculated the volume which will be approximately 400 cm3 less than yours. Will the layers be too thin as a result? what is the height of your dessert with the 22 cm mold? THANKS :)

    • Reply

      Lilie bakery

      6th October, 2023

      Hello Christelle, mine is about 7-8cm in height. You must calculate the volume as soon as you enlarge the mold, to know how much to multiply your ingredients by (and thus have the same final height as mine. See you soon

  68. Reply

    christelle

    12th October, 2023

    5 stars
    Hello, I followed the recipe to the letter and the cake was perfect even with a 26 cm mold. big success! Thank you for all these very clear explanations!

    • Reply

      Lilie bakery

      16th October, 2023

      Thank you Christelle for your feedback! See you soon :)

  69. Reply

    Emilie

    5th November 2023

    5 stars
    I made this dessert for my brother's birthday, he was delighted. The cake was excellent, everyone loved it. I followed the recipe to the letter and the result was really great. Thank you for this very detailed and well explained recipe. I will try another of your recipes

    • Reply

      Lilie bakery

      6th November 2023

      Thank you very much Emilie for your feedback! I'm glad you like the dessert. See you soon :)

  70. Reply

    Brigitte

    12th November 2023

    5 stars
    Entremet made yesterday as a couple (and in peace lol), for an invitation this afternoon. Recipe followed to the letter. Removed from the mold just now, it is magnificent, as in the photo. Thank you for this lesson

    • Reply

      Lilie bakery

      14th November 2023

      Thank you very much Brigitte! I am very happy that your dessert was successful! See you soon :)

  71. Reply

    Raph

    12th November 2023

    5 stars
    Hello
    I made it for my daughter's birthday, I didn't want sugar paste this year.
    Great recipe, I poured a mirror glaze.
    Merciii

    • Reply

      Lilie bakery

      14th November 2023

      Thanks Raph for your feedback! Glad that your family liked this 3 chocolate dessert :) See you soon

  72. Reply

    Oriane

    18th November 2023

    Good morning . Is it possible to put the white chocolate mousse in the middle? For aesthetics

    • Reply

      Lilie bakery

      20th November 2023

      Hello Oriane, the goal is to make a gradient but if you want to swap the layers, you can. See you soon :)

  73. Reply

    Emilie

    19th November 2023

    Hello, I would like to try this recipe for a birthday cake. I have no room for error. I wanted to know at what temperature do you let the chocolate cool before incorporating the whipped cream? THANKS

    • Reply

      Lilie bakery

      20th November 2023

      Hello Emilie, for this step I do not take a thermometer, because there is no need: you let it cool a little bit, it should be neither too hot nor too cold when you add it to the whipped cream. . You can use my step-by-step photos to see the expected texture. See you soon :)

  74. Reply

    Marie

    December 1, 2023

    5 stars
    Hello,
    Thank you very much for this recipe. I would like to make it, but I'm afraid I won't have enough time. For the white chocolate mousse to set in the cold, it says 8 hours in the fridge, but is it possible to put it in the freezer? If so, how long should she stay there?
    Thanks for your response :)

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Marie, refrigeration for 8 hours concerns the entire dessert, not just the white chocolate part. In the freezer, it will waste your time because it will freeze and then you will have to thaw in the refrigerator. So I don't advise you if you are in a hurry, see you soon :)

  75. Reply

    Richard

    December 10, 2023

    5 stars
    Hello, what can we replace the bitter chocolate with for the sponge cake?

    Thank you

    • Reply

      Lilie bakery

      December 11, 2023

      Hello Richard, there is no possible replacement for bitter cocoa powder because it is a key ingredient in this sponge cake. See you soon :)

  76. Reply

    Cyrielle

    December 19, 2023

    5 stars
    Thank you also for this recipe! It is clear, well explained and super good!
    Everyone appreciated it ! THANKS !

    • Reply

      Lilie bakery

      December 20, 2023

      Thank you very much Cyrielle! See you soon :)

  77. Reply

    Bianca

    December 21, 2023

    5 stars
    One of the best cakes I know :)) I must have made it 5-6 times already :))

    • Reply

      Lilie bakery

      December 22, 2023

      Thank you very much Bianca for your feedback! See you soon :)

  78. Reply

    Philippe

    December 23, 2023

    5 stars
    Hello,
    Can you use any dark chocolate for the mousse?
    This time I took a 100% cocoa chocolate and I was not able to smooth it.
    Usually it works very well with baking chocolate.
    Otherwise very good recipe.
    Philippe

    • Reply

      Lilie bakery

      December 23, 2023

      Hello Philippe, still pastry chocolate! Or even better cover chocolate, otherwise hello disaster. See you soon :)

  79. Reply

    Greg

    December 30, 2023

    Hello,
    This little message to thank you for this recipe. Made several times and still good.
    Thanks again for sharing.
    Good evening and happy New Year ;)

    • Reply

      Lilie bakery

      8th January 2024

      Thank you very much Greg! See you soon :)

  80. Reply

    Chantal

    13th January 2024

    5 stars
    Thank you for the recipe, my guests enjoyed it, however the texture was not melting like a pastry chef's, it was a little stiff. I used Tablier blanc gelatin from Leclerc (bloom not specified on the package), could this be the cause?

    • Reply

      Lilie bakery

      15th January 2024

      Hello Chantal, the visual result should be like in my photos, if this is not the case it must indeed come from the gelatin. When baking, always prefer real brands on the shelves like Vahiné rather than supermarket sub-brands: we often have surprises! See you soon :)

  81. Reply

    Grégory

    28th January 2024

    Good morning. I would like to know if your dessert reaches the height of your 9 cm from your mold. And if I can keep the same proportions for a mold of 26 cm in diameter and 3 cm in height. THANKS

    • Reply

      Lilie bakery

      5th February 2024

      Hello Grégory, the dessert should be 6cm high from memory. In any case, your mold is too low to contain the quantities in my recipe. You would need about 75% of the ingredients listed. See you soon :)

  82. Reply

    Audrey

    29th January 2024

    5 stars
    Hello and thank you for the recipe. I made it this weekend for my son's 3rd birthday and we had a blast, it's killer!!! Thank you so much.

    • Reply

      Lilie bakery

      1th February 2024

      Thank you very much Audrey! I'm glad you were able to treat your little family. See you soon :)

  83. Reply

    Proceedings

    7th February 2024

    5 stars
    Hello,
    I have already made your recipe, I love it thank you very much!

    I wanted to make it again but one of the guests is allergic to eggs and milk. And is it possible to replace the eggs?

    • Reply

      Lilie bakery

      10th February 2024

      Hello Anais, unfortunately it will not be possible to remove the eggs in the sponge cake (this is the base of a sponge cake) nor the dairy products in this recipe… I recommend my vegan chocolate cake and its vegan ganache here instead. : https://liliebakery.fr/gateau-chocolat-vegan-ganache/

  84. Reply

    Dany

    18th February 2024

    Good evening, this made me want to but I need some advice,
    I would like to make a rectangle 21 cm x 29 according to my calculations I would have to multiply the doses by 1.6, do you find this coherent?
    How tall is your cake?
    Thank you very much for your answer
    cordially
    Dany, amateur grandpa discovering pastry for little children

    • Reply

      Lilie bakery

      19th February 2024

      Hello Dany, my dessert is approximately 6-7cm high. You need to have a rectangular frame as tall as mine. See you soon :)

  85. Reply

    Stephanie

    19th February 2024

    5 stars
    Bonjour.
    The last time I wanted to make a chocolate dessert when I incorporated the chocolate it crystallized…. Was it too hot, too cold? I no longer dare to make any….

    • Reply

      Lilie bakery

      March 18, 2024

      Hello Stéphanie, chocolate crystallizes when it is really too hot. There we heat it first with cream (it is not the only one to be heated), then we make the whipped cream and add it in two batches to the whipped cream (not with a whisk but with a spatula). I hope this can help you, many readers have succeeded with this recipe as you can read in the comments. See you soon :)

  86. Reply

    Johanna

    28th February 2024

    5 stars
    Thank you, recipe followed to the letter and it’s a real success! Delicious cake that works! This was the first of your recipes that I have made and something tells me that I will try others (and follow you on Insta) Bravo for your work, your site is very pleasant to browse.

    • Reply

      Lilie bakery

      March 19, 2024

      Thank you very much Johanna! I'm really glad you like it. See you soon :)

  87. Reply

    Aline

    March 4, 2024

    5 stars
    Directly from my test, my sponge cake swelled in certain places, I cut it so that it was almost straight, but what do you think this is due to?
    Also, I want to remove my circle and just leave the Rhodoid to freeze so there is no risk of collapsing when removing the circle? And to remove the circle, do I open it and remove it or do I just slide?

    • Reply

      Lilie bakery

      March 19, 2024

      Hello Aline, if the sponge cake has not risen evenly it may be linked to your oven: the heating elements do not heat the same everywhere in your oven, or the sponge cake was not smoothed enough before putting it in the oven. You should not remove the circle, keep it for safety :) See you soon

  88. Reply

    Blandine

    March 20, 2024

    Hello, I wanted to make this dessert but in an assembly style. I wanted to layer them but I realize that it might be complicated since it's mousse LOL…damn :/ maybe I can put it on top of a more substantial cake? But nothing above that I suppose?
    Thanks for your feedback.
    In any case, it’s very inspiring :)

    • Reply

      Lilie bakery

      April 8th

      Hello Blandine, this 3 chocolate dessert can be served as is (nothing above in any case). See you soon :)

  89. Reply

    Martine

    March 26, 2024

    hello lily
    I have a mold measuring 24 cm by 6 cm high, can I keep the same quantities from your recipe?
    Thank you for your reply

    • Reply

      Lilie bakery

      March 29, 2024

      Hello Martine, to get the answer, you need to calculate the volume: 3,14 x radius x radius x height. You will divide the volume of your mold by the volume of my mold and you will obtain the number by which to multiply your ingredients. See you soon :)

  90. Reply

    Nelly

    March 31, 2024

    5 stars
    Hello,

    I made the 3 chocolate dessert for my family and it was really delicious. I followed the recipe to the letter.
    When it came out of the fridge, the white chocolate mousse was quite creamy. It held well on the cake but it wasn't really firm. I was a little afraid it would leak after a few minutes but in the end it did.
    Otherwise, the crispiness was very good but it was a little difficult to cut it with the spoon. Is this normal?

    I would do it again with pleasure. You made my little family happy for Easter.
    If you have any advice on what I wrote above, that would be great because I plan to do it again.
    Thank you very much

    • Reply

      Lilie bakery

      April 8th

      Hello Nelly, delighted that you liked this dessert! If you have respected the dose of gelatin for your white chocolate mousse, there is no reason why it should not hold. The crisp is too hard if you pack it too hard or too thick. So you can adjust next time. See you soon :)

  91. Reply

    Manon

    April 2th

    5 stars
    This recipe is superb and quite easy to make because it is well explained.
    It was a first time in baking for me and I am super happy with the result!!!
    Thank you Aurélie for this recipe

    • Reply

      Lilie bakery

      April 3th

      Great ! Thank you Manon for your feedback, glad you liked it :) See you soon

  92. Reply

    Christian

    April 7th

    5 stars
    I have made it twice and it is a real pleasure to make and especially to taste.

    • Reply

      Lilie bakery

      April 8th

      Thank you Christian! Glad you like the dessert :)

  93. Reply

    Gigi

    April 8th

    5 stars
    Thank you for this magnificent recipe that I have just made for the first time. Everything is so well explained that I succeeded by following all the instructions. I just increased the quantity of ingredients a little to make a 1 cm mold because there were a lot of us. It is just perfect and was unanimously appreciated.
    Thank you

    • Reply

      Lilie bakery

      April 8th

      Thank you Gigi for your message! See you soon :)

  94. Reply

    Veronique

    April 15th

    5 stars
    This cake is killer, I have only had compliments. It is very light even after a good meal. Looking forward to doing it again

    • Reply

      Lilie bakery

      April 17th

      Thank you Véronique! Glad you like this dessert :) See you soon

  95. Reply

    Coudrier

    April 19th

    5 stars
    I love it very much and so does my family.

    • Reply

      Lilie bakery

      April 24th

      THANKS ! Glad you like it :)

  96. Reply

    Emilie

    19th May 2024

    5 stars
    Hello
    This is the second time I've made 2chocos and it's excellent. Now I'm making one again for tomorrow and I'm also going to tackle the strawberry charlotte

    • Reply

      Lilie bakery

      21th May 2024

      Thank you very much Emilie for your feedback! :) See you soon for other recipes

LEAVE A COMMENT :

Leave me a rating for this recipe :)