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!

3 chocolate cake - Lilie Bakery
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4.7 on 18 votes

Entremets 3 Crunchy Praline Chocolates

A very gourmet 3-chocolate dessert with its crispy praline base and cocoa-hazelnut sponge cake.
Preparation50 min
Baking30 min
Total1 h 20 min
Recipe type: Desserts
Kitchen room: French
Keyword: Desserts
Quantity: 10 parts

Ingredients:

Chocolate-hazelnut sponge cake

  • 2 eggs
  • 50 g Granulated sugar
  • 30 g 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

Preparation:

Chocolate-hazelnut sponge cake

  • Preheat the oven to 180° traditional heat. Mix the flour, hazelnut powder and cocoa.
  • Whip the egg whites with the powdered sugar then incorporate the egg yolks then the dry ingredients in several times. Use a spatula so as not to break the egg 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 :)

- EQUIPMENT USED -

Robot KitchenAid noir 4,8L
Maryse
Rhodoid
Cercle pâtissier réglable
Robot KitchenAid noir 4,8L
Maryse
Rhodoid
Cercle pâtissier réglable
Robot KitchenAid noir 4,8L
Maryse
Rhodoid
Cercle pâtissier réglable
March 4, 2022

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21 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

    May 5th

    Hi

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

    thank you in advance

    • Reply

      Lilie bakery

      May 5th

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

  4. Reply

    Angelic

    June 9, 2022

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

    • Reply

      Lilie bakery

      June 10, 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

    June 13, 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

      June 14, 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

    June 14, 2022

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

    • Reply

      Lilie bakery

      June 14, 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

    June 20, 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

      June 22, 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 :)

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