Dulcey entremets, crunchy praline & hazelnut

Dulcey entremets, praline & hazelnut crunch - Lilie Bakery

An elegant and refined dessert that you will love to serve… This Dulcey entremets, crunchy praline & hazelnut ! A delicate Dulcey mousse, accompanied by a layer of crispy praline and a soft hazelnut cookie.

What is the Dulcey?

Le Dulcey is a chocolate created by the French chocolatier Valrhona: a blond chocolate (not white, but blond) with a slightly caramelized and biscuit taste. Its color is moreover rather ocher beige. It is sold in tablet to taste or in pistoles depending on how you want to use it.

I advise you to taste it if you have never done it before: it is really a very greedy flavor.

Dulcey entremets, praline & hazelnut crunch recipe - Lilie Bakery

How to prepare this Dulcey dessert?

Like all desserts, the production is done in several stages. First of all the base, here we realize a hazelnut cookie very soft. Then we prepare a crispy praline that we will come to flow on the biscuit. Lastly we realize the Dulcey moss.

To make this mousse, I incorporated melted Dulcey chocolate into a whipped cream base to create a light effect when tasting. I hope you will like it !

Chocolate dessert decor - Lilie Bakery

How to make chocolate decorations?

This time, I stayed rather sober in decorations with my chocolate threads and my bitter cocoa sprinkled! But know that anything is possible, do as you wish.

To achieve these chocolate spirals that you see in the photo it's very simple, you need a sheet / strip of rhodoid. If you want a golden glitter effect like me, then take a transfer sheet for chocolate.

You spread the melted chocolate (nothing else) evenly. Then using a pastry comb, you scrape the tape. Then you twist the strip while it is drying. Once dried, all you have to do is peel off the strip easily, the chocolate strands will keep their shape!

Other recipes to try

If you like desserts, I advise you to 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!

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4.7 on 43 votes

Dulcey Entremets, Crunchy Praline & Hazelnut

Subtle flavor of blond chocolate ...
Prep time1 time
Cook time18 minutes
Total1 time 20 minutes
Yield: 10


  • 3 egg whites
  • 30 g powdered sugar
  • 65 g sifted icing sugar
  • 20 g sifted flour
  • 70 g hazelnut powder
  • 100 g by Pralinoise chocolate department
  • 40 g crumbled gavottes
  • 40 g praline
  • 3 gelatin sheets 2g each
  • 250 g by Dulcey Valrhona
  • 130 g of milk
  • 270 g full liquid cream
  • Dark chocolate + bitter cocoa for the decoration


  • Hazelnut biscuit: preheat the oven to 200 ° c traditional heat. Beat the egg whites until stiff with the sugar. Add the icing sugar, flour and hazelnut powder using a spatula (so as not to break the whites).
  • Place a 20cm pastry circle on a baking sheet covered with baking paper then fill the circle with dough. Bake for about 18 minutes (the biscuit must be golden and dry to the touch). Decircle once cooled then put back in the circle for the continuation.
  • Crunchy gavottes-pralinoise: melt the Pralinoise in the microwave. Add the crumbled gavottes and the praline, mix well then spread over the hazelnut biscuit, filling the edges of the circle well. Pack well and refrigerate to harden.
  • Dulcey blond chocolate mousse (*): soak the gelatin leaves in cold water. Melt the Dulcey in the microwave (little by little, do not burn it!). Heat the milk in a saucepan then melt the well-drained gelatin. Pour the milk in three batches over the melted Dulcey, mix well. Whip up a firm whipped cream with the very cold whole liquid cream. When the melted chocolate is lukewarm to the touch, gently incorporate the whipped cream into the melted chocolate, then pour everything into the pastry ring, over the cold crunch. Refrigerate overnight.
  • For the decoration, spread melted dark chocolate on a strip of chocolate transfer film, draw lines on the chocolate with a pastry comb, then twist the strips and refrigerate for hardening. Peel off and place on the dessert with sprinkled bitter cocoa.


To obtain a clear result when removing from the mold, I use a rhodoïd strip before starting to assemble the dessert.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Spatule coudée
Bande Rhodoïd
Cercle pâtissier réglable
Spatule coudée
Bande Rhodoïd
Cercle pâtissier réglable
Spatule coudée
Bande Rhodoïd
Cercle pâtissier réglable



  1. Reply

    Elodie Andrien

    November 23, 2014

    WAHOUUUU… .hum he really tasted delicious bravo!

    • Reply


      November 1, 2016

      Excellent recipe! I couldn't find any Dulcey chocolate so I put in milk chocolate and it was very good.
      With dark chocolate it must be great too
      The cake is beautiful in the end and the recipe is not at all complicated
      Perfect !

      • Reply

        Lilie bakery

        November 3, 2016

        Thanks Adeline! :)

        • Reply


          March 8, 2017

          Hello, I would like to test your recipe which really makes you want….
          but just a question about the milk !! I have already made 3 chocolate desserts but I never used milk just whipped cream !!? So it's better to use milk !?

          • Lilie bakery

            April 12th

            Hello, I use the milk to melt the gelatin, I still use cream too.

      • Reply

        Lilie bakery

        November 3, 2016

        Thank you Adeline :)

    • Reply

      Lacaze nora

      November 13, 2016

      The recipe is very well detailed, quick and easy
      The entree has its effect is is good
      But I find the taste of dulcey downright altered at the price of the tablet more than DOMAGE ......
      Thanks for the recipe

    • Reply

      Christiane Gelly

      March 19, 2017

      I made this dessert everyone finds it excellent and it's easy to make. Fortunately, I took pictures during the preparation because my friends thought that I had to buy it in pastry. Thank you for this great dessert

  2. Reply

    vahine island

    November 23, 2014

    waw !! this dessert is divine, and the photo speaks for itself !!!
    indeed, it can make a great party dessert!
    The Dulcey, I do not know and I doubt I will find where I live, but, just to test your recipe, I will have it sent to me;
    thank you for sharing your recipes;
    just a quick question: how do you make decorative chocolate rolls?

    • Reply

      Lilie bakery

      November 23, 2014

      Hello, you can buy the Dulcey here.
      For the decor, I explain the procedure at the bottom of my article. @ soon

  3. Reply


    November 23, 2014

    really superb and more than greedy =)

  4. Reply


    November 23, 2014

    it is simply magnificent and super greedy

  5. Reply


    November 23, 2014

    It looks delicious this dessert! I love! biz.

  6. Reply


    November 23, 2014

    It is absolutely superb! Well done !

  7. Reply

    small kitchen

    November 24, 2014

    A delight this dessert!

  8. Reply


    November 24, 2014

    This cake is beautiful, it makes you want to bite into it!

  9. Reply


    November 25, 2014

    This wonderful cake! But where can you find praline?

    • Reply

      Lilie bakery

      November 25, 2014

      Hello, the praline is sold in supermarkets, in the chocolate bar section. @ soon

  10. Reply


    November 25, 2014

    Aaaaah… The Dulcey… This chocolate is a killer (like all those of Valrhona in fact). I had used it and associated it with Caramélia for the birthday cake of my darling and his brother, it was really very very good :)

  11. Reply


    November 25, 2014

    Hello, how much gr for the dulcey? like a desire to test it .... thank you

    • Reply

      Lilie bakery

      November 25, 2014

      Hello, you need a whole tablet (250g). @ soon

  12. Reply


    November 25, 2014

    Your dessert looks delicious but could I replace the Dulcey with something else because I don't know where to find it.

    • Reply

      Lilie bakery

      November 26, 2014

      Hello, the Dulcey can be easily bought on the internet, I put the link at the bottom of my recipe. @soon

  13. Reply


    November 25, 2014

    Perfect… No, desserts! Good night !

  14. Reply


    2th December 2014

    Splendid this dessert! He gives ideas for Christmas ..!

  15. Reply


    5th December 2014

    I really want to try this wonderful recipe
    Thank you and see you soon, I live in Dinan, we are neighbors if I read the Petit Bleu correctly.

    • Reply

      Lilie bakery

      7th December 2014

      Hello, from the same region indeed, this dessert is perfect for the holidays which are fast approaching, @ soon

  16. Reply


    6th December 2014

    What height for the 20cm pastry circle?

    • Reply

      Lilie bakery

      7th December 2014

      Hello, mine is 9 cm high. @ soon

  17. Reply


    6th December 2014

    How handsome he is!

  18. Reply


    9th December 2014

    How beautiful is your dessert !!!

  19. Reply


    21th December 2014

    superb recipe, it looks a lot like the 3 chocolate cake that I have already made with such a crunchy praline! on the other hand for the dessert, can we do it other than with gelatin? I am a vegetarian! does it work with agar-agar?

    • Reply

      Lilie bakery

      23th December 2014

      Hello, yes gelatin can be replaced by agar-agar, but it is something that I have never used so I could not advise you what to do… @ soon

  20. Reply


    24th December 2014

    Hello !
    Pastry is not my department but I must say that your site is full of so many pretty things that I really want to get started = D Especially with this Dulcey dessert ^^

    Since I ate it as a tart, here in Lyon, I have literally been charmed!

    I was wondering if you had any online stores where you bought your products or your utensils (or your dishes, the plate in this photo is sublime!). If you don't have one, that's okay! I will try this dessert for the new year, thank you = D

    • Reply

      Lilie bakery

      6th January 2015

      Hello, this cake dish was offered to me, I do not know its origin, for the online ingredient stores you will find them all on the right of the screen when you browse my site. @ soon

  21. Reply


    31th December 2014

    hello, we can replace the dulcey chocolate with what other chocolate ???

    • Reply

      Lilie bakery

      6th January 2015

      Hello, well it's up to you! Everything is possible. @ soon

  22. Reply


    23th February 2015

    I was wondering what would be the proportions for a 26cm circle?
    thank you!!

    • Reply

      Lilie bakery

      March 9, 2015

      Hello, I leave it to my readers to do their proportion calculation. I indicate that my circle is 20cm. @ soon

  23. Reply


    March 19, 2015

    thank you for this great recipe, I tested and widely approved my recipe: http://www.lesgourmandisesdenemo.com/entremet-dulcey-croustillant-et-genoise-noisette

    • Reply

      Lilie bakery

      April 5th

      Thank you for your feedback, See you soon

  24. Reply


    1th May 2015

    Hello, I want to make this cake for my son's birthday, but having a lot of things to prepare, can I make it a few days before and keep it in the freezer until D-Day? Thank you in advance for your reply. have a good day.

    • Reply


      17th June 2015

      Hello, I had the same question to ask! Can we freeze it?
      thank you for the answer

      • Reply

        Lilie bakery

        18th June 2015

        Hello, I have never tried to do this, but you can try :) See you soon

        • Reply


          19th June 2015

          In the end I did it 2 days before my party, it was too good! Dulcey chocolate a killer…! My guests loved it and asked me which pastry shop I bought it from! Thank you very much Lily for your top recipes and super well explained.

          • Maeva

            November 30, 2016

            Good evening, I know it's dated, but I'm trying to get an answer;) Did you freeze it or keep it cool for 2 days? And if you had frozen it, how long did it take to thaw? Thank you so much !!!

          • Lilie bakery

            9th December 2016

            Hello, kept cool for me, on the other hand, if you want to defrost it, it takes a day in the fridge.

  25. Reply


    17th October

    wow I love your blog, thank you for these great recipes, I just tested your dessert, it's in the fridge for the night, verdict tomorrow

    • Reply

      Lilie bakery

      20th October

      Thank you Chrystelle :)

  26. Reply


    November 10, 2015

    I have a 20 cm dessert circle but it is 6,5cm high, will that be enough to prepare this cake? How long in advance can we prepare this cake? Should it be kept cool throughout and how long should it be taken out of the fridge before serving it ..?
    sorry for all these questions it's for a birthday cake so a little stressful lol
    Your dessert is magnificent .... Congratulations
    I'm waiting impatiently for your answer..

    • Reply

      Lilie bakery

      November 17, 2015

      Hello Elise, 6.5cm in height seems a bit tight to me. I recommend doing it the day before, keeping it in the refrigerator. @ soon

  27. Reply


    15th December 2015

    Good evening,
    I want to make this dessert but I have a 24 cm springform pan. Do you think it would be okay? How high is your cake finished please?

  28. Reply


    18th December 2015


    I would like to make your dessert recipe for Christmas, but I would like to ask myself for the crunchy praline to indicate a bar of praline and then some praline; tell you about the praline paste Or the praline in small pieces crushed that can be found in supermarkets under the brand Vahiné?

    thanks in advance your blog and awesome!

    • Reply

      Lilie bakery

      6th January 2016

      Hello Kelly, sorry to answer late ... For the praline, it is indeed small crushed pieces (as Vahiné does in supermarkets).

  29. Reply


    18th December 2015

    Hello, I just made this dessert which looks delicious! Besides, thank you the recipe was very clear;) I have a question, can we sprinkle with bitter cocoa 3 or 4 hours in advance or does it last risk to take too much moisture?

    • Reply

      Lilie bakery

      6th January 2016

      Hello Camille, for the bitter cocoa, I would recommend more at the last moment, otherwise it will actually take moisture. @ soon

  30. Reply


    27th January 2016

    Good evening Lilie, I want to make this dessert but I don't have a microwave for the chocolate, is it possible to melt it in a bain-marie? Thank you Chantal.

    • Reply

      Lilie bakery

      2th February 2016

      Hello Chantal, yes of course it is possible in a bain-marie like other types of chocolates, @ soon

  31. Reply


    29th February 2016

    Thanks for this recipe Lilie! I have rarely eaten such good ones!
    I was inspired by this for an article on my blog: http://chachoualacreme.blogspot.fr/2016/02/entremet-dulcey-praline-noisette-facon.html

  32. Reply


    March 20, 2016

    Not had the opportunity to taste it but it was apparently very successful (it's me just above ;-)
    I intend to do it again to be able to touch it this time!
    Thank you for this recipe which will soon be copied in my notebook :-)

  33. Reply


    March 27, 2016

    The advantage of living near Valrhona's is that you can take advantage of it… I made this recipe this weekend for a friend's birthday, a real success! Light, slightly sweet… This dessert is as perfect as it is divine ♥ The dulcey / hazelnut combination, mamma mia! A delight :)

    • Reply

      Lilie bakery

      April 6th

      We fall for the Dulcey ♥ glory to the one who invented it! :)

  34. Reply

    Josse Bellocq

    April 29th

    here it is in the fridge until tomorrow !!!! very keen to taste it… .. it is promising, thank you for this recipe without any particular difficulty and certainly delicious.

  35. Reply


    18th May 2016

    Thank you for this recipe
    Tested and approved unanimously by the guests
    No difficulty and very quick to do for a super professional effect ...
    A repeat without hesitation…

  36. Reply


    13th June 2016

    Wonderful cake! Thank you for your recipe.
    Do you think we can prepare it the day before or does it risk getting soft?

    Thank you

    • Reply

      Lilie bakery

      14th June 2016

      Hello Anaïs, the day before it's perfect, anyway it will be soft, it's a dessert :)

  37. Reply


    26th June 2016

    Hello Lilie.
    I made this cake yesterday. It was a marvel! Thank you very much for your recipe!

    • Reply

      Lilie bakery

      29th June 2016

      Thanks for your return ! The Dulcey will have us all :)

  38. Reply


    29th October

    hello lilie
    Can you please explain the chocolate decoration, I made the dessert yesterday without difficulty but I just struggled with the morning chocolate. A real carnage to make 2 twisted strips of chocolate and the result remains uncertain because I do not see how to remove the transfer on semi twisted strips. I put them on a plate because I did not see how to store them to go cool. These are my morning questions.
    thank you for your answer and your site with its sublime recipes.

    • Reply

      Lilie bakery

      November 3, 2016

      Hello, I twist and I stall in my refrigerator, the tape comes off by itself then, in one go. See you soon !

  39. Reply


    November 13, 2016

    Good evening Lilie
    I made this great dessert again, so beautiful and above all delicious. A real pastry dessert that compliments my guests and especially I managed the chocolate roll and various small decorations I am tenacious. The dulcey hummmmm too good.
    Thank you for a well-explained rectte without great difficulty, accessible to all for a magical effect.
    See you soon
    Can we freeze it? and I would like to do it in a log for Christmas, do I have to start with the foam and mount it upside down?

    • Reply

      Lilie bakery

      November 23, 2016

      Hello, we can freeze all the desserts, not very long but a few days yes. If you have a log tunnel, you have to mount it upside down.

  40. Reply


    November 21, 2016

    a big thank you for this recipe which I executed to the letter and the gram ready I had a little dulcey mousse left My guests could hardly believe that it was me who made it so much 'was beautiful and good I start again next weekend for other guests

  41. Reply


    November 26, 2016

    I intend to try to decline this recipe in log for Christmas.
    The mousse as the main element, the crunchy praline gavottes in the middle and the hazelnut biscuit to make the base.
    I'm just missing an insert to put on the crunch so that it is complete.
    Having not yet tasted your cake and not knowing the taste of dulcey (even though I have only heard good things), what would you advise me?

    • Reply

      Lilie bakery

      9th December 2016

      Hello, for the insert, I would go with a fruit, why not the pear? It seems to me that these two go very well together :)

  42. Reply


    21th December 2016

    I'm in the process of making it but the cookie has shrunk as it cools… So I'm going to try to run the mousse on the sides too to keep the volume. It will be less pretty, too bad!

    • Reply

      Lilie bakery

      27th December 2016

      In this case you have to reduce the size of your circle before pouring the foam there if you want to keep my rendering. Cordially.

  43. Reply


    21th December 2016

    Hello, wonderful dessert. I have a question, which dulcey valrhona have you taken. I did not know this chocolate and there are several flavors. Thank you very much and Happy Holidays.

    • Reply

      Lilie bakery

      27th December 2016

      Hello the chocolate used is the original Dulcey (the only one existing). There are many other chocolates within this brand. Happy holidays to you.

  44. Reply


    13th January 2017

    Hello, I want to make this cake next week and I can't find your dulcy chocolate and not the praline one either! I live in Luxembourg and I don't know where to find it! What can I replace them with? thank you in advance

    • Reply

      Lilie bakery

      20th January 2017

      Hello, the Dulcey has an inimitable taste hard to compete ... A caramel flavored chocolate can possibly look like (from a distance). And praline chocolate for the praline.

  45. Reply


    13th February 2017

    Recipe tested for Christmas Eve I loved the subtle biscuity taste of dulcey :) to do again!
    On the other hand, can you tell me if I can replace the praline with real praline paste please and if so if I have to put the mm quantity?
    And also how to do so that the crisp is not too hard when cutting please?

    Thank you very much

    • Reply

      Louis Michele

      23th February 2017

      I make a crunchy praline with praline and milk chocolate

      I make a crispy praline with 60 g of praline paste, 35 g of milk chocolate, 30 g of white chocolate and
      50 g of crumbled gavotte. after yes, why not add a few grams of praline? and there, we have a crisp which is not “hard”, just crunchy as it should be… it has nothing to do with the praline! especially to marry her to the
      dulcey, it would be a shame not to use praline… the valrhona is a bomb but the barry is not bad either !!!

      • Reply

        Lilie bakery

        24th February 2017

        Everyone has their own way of proceeding, I personally like to combine pralinoise and gavottes ...

    • Reply

      Lilie bakery

      24th February 2017

      Hello, personally I only make it with praline. To make it less hard, make sure you put a thin layer on it;)

  46. Reply


    18th February 2017

    Perfect recipe! Thank you so much ! I made for 10 people, in a circle of 24cm, suddenly I increased the proportions by a third…. I would have made double, everything would have been eaten!
    thanks again

    • Reply

      Lilie bakery

      24th February 2017

      Great ! Thanks Claire for your feedback :)

  47. Reply


    22th February 2017


  48. Reply


    April 3th


    Are the gavottes in the recipe plain or chocolate?

    • Reply

      Lilie bakery

      April 12th

      Hello, these are natural Gavottes

  49. Reply


    July 12, 2017

    I was looking for a little while for a cake that highlights the dulcey chocolate… This recipe is quite simply a killer… !!! Thank you very much for this beautiful and good cake which is excellent!
    I have been doing it several times and we can say that it has a good effect!

    Thank you so much!

    • Reply

      Lilie bakery

      July 20, 2017

      Super thank you Sarah for your return!

  50. Reply


    August 31, 2017

    Good evening,
    superb recipe already made several times !! can we make the recipe in advance and freeze it? thank you

  51. Reply


    4th December 2017

    Hello, what can we replace dulcey chocolate with?
    This cake looks so good I would be making it for my sister's birthday who is in 2 days so no time to order the dulcey.

  52. Reply


    17th December 2017

    Hello, this dessert looks great and I would love to do it this year. But every time I have to melt Pralinoise it never melts, it burns. Do you have any advice ?
    Thank you

    • Reply

      Lilie bakery

      20th December 2017

      Hello Inès, using the microwave you have to go 10 seconds by 10 seconds, stirring with a fork between each, because the risk is to heat too much at once and burn the praline;)

  53. Reply


    26th December 2017

    A big thank you for your recipe and the discovery of Dulcey

  54. Reply


    27th December 2017

    Thank you for this excellent recipe, very well explained. I made this cake for Christmas, everyone found it good and beautiful. I did not go into the chocolate decor, on the other hand I made the caramelized hazelnuts from another dessert on your site, it was perfect (even if mine remained sticky and therefore difficult to dispose, it will be better. next time !).

  55. Reply


    29th December 2017

    Hello, I tested this recipe and it was a real success. I would have liked to use a log version… I was also thinking of adding a salted butter caramel insert. Do you think dulcey is freezing resistant? I would have liked to make a chocolate mirror glaze ...
    thank you in advance

  56. Reply


    25th February 2018

    hello, recipes tested… a killer everyone appreciated.

  57. Reply

    Christiane Gelly

    March 28, 2018

    I also did this one; the hardest part are the chocolate decorations that I do not master.

  58. Reply

    Anne Laure

    10th May 2018

    I had bought Dulcey chocolate and I was looking for a recipe to test it, it's done… It was delicious and I even had the congratulations of a retired pastry chef! Thank you for this delicious recipe that I will do it again for sure!

  59. Reply


    28th December 2018

    Hello, I have a question do you think we can replace the dulcey with milk chocolate? I know it won't taste the same at all but do you think it would be good anyway?
    thank you for your reply

  60. Reply


    13th January 2019

    I would like to make this cake :)
    I'm thinking of making my homemade dulcey
    For the mousse, can we replace the whipped cream with snow whites?
    Merci :)

  61. Reply


    8th February 2019


    Entremet made today, it will be tasted tomorrow during a family meal. The only downside concerning the quantities: I used a 20 cm pastry ring and I still had to double the quantities for the crisp. Indeed, it was far from being enough to cover the entire cookie and have a correct thickness. However, on your photo there is a very thick layer .. it's a detail but I wanted to know if I was the only one. Thank you for this recipe and especially thank you for devoting time so that gourmets like us can enjoy it.

  62. Reply


    23th February 2019

    Entremet made yesterday and tasted this evening a real success.
    Thank you for the well explained recipe, I put it in the freezer mounted upside down and covered with a chocolate mirror glaze. I will do it again without hesitation.

  63. Reply


    March 15, 2019

    I would like to make this cake but I would like to know the size of your circle?
    Thank you!

  64. Reply


    5th May 2019

    Cake made for the Easter meal. Excellent. No particular difficulty and finally not so long to prepare especially since it can be prepared a little in advance, I just simplified the presentation by decorating with small chocolate eggs to stay in the theme of the meal. for sharing this beautiful recipe.

  65. Reply


    September 17, 2019


    Is it possible to freeze this dessert?
    Thank you in advance.

  66. Reply


    29th October

    Very nice cake, easy to make… very good in taste… however, I find the cream too “compact”… I would have preferred it lighter, smoother and more tender.
    I will redo a test with only 1 sheet of gelatin.
    Thank you for sharing

  67. Reply

    Landry Merlaud

    September 6, 2020

    Hello, I really want to make this dessert, but do you think that it can be made several days in advance and be frozen?
    Thank you in advance :)

  68. Reply


    March 10, 2021

    5 stars
    I would like to have a tip for the ceoustillant pralinoise, gavottes. Every time I realize it, when tasting the crunch is no longer a crunch, it is very soft. I wonder where the problem comes from, if you could enlighten me that would be great.

    • Reply

      Lilie bakery

      March 10, 2021

      Hello Fabienne, it is the gavottes that create the crunch, only the gavottes. Sometimes they take moisture, and therefore there is no more crisp ...

  69. Reply


    April 15th

    4 stars
    A perfect balance between all textures! This is delicious ! I just wanted to ask you if it was normal for the mixture with the chocolate and the gelatin to be gelatinous when I put it in the whipped cream or did I wait too long to add it to the whipped cream… because therefore I I added the chocolate directly to the whipped cream and I whipped it with a food processor (because it was difficult to do the reverse and mix with the Marise as you indicate in the recipe) but suddenly I am not sure that the texture of the whipped cream is exactly the same as yours ?!

    • Reply

      Lilie bakery

      April 16th

      Hello Louisiana, indeed you should not wait for the gelatin to start to set before incorporating it. Also, I specify well to incorporate it with the spatula and "delicately", especially not to whip. This is why you do not have the same result as me in texture. If you liked the dessert, this is the main thing;)

  70. Reply


    November 13, 2021

    Your dessert looks divine! I have 2 small questions:
    - I would like to do it in a log for Christmas. I have a silikomart mold. Do you think the proportions are the same?
    - I have never used dulcey. Are there hints of caramel or can we add a little bit of caramel to the mousse?
    thanks a lot for your help

    • Reply

      Lilie bakery

      November 14, 2021

      Hello Audrey, I'll let you compare the quantity of my ingredients with those you usually use for your log mold, to see if you can fill it with my recipe. The dulcey is sufficient in itself, it is a white chocolate with a caramelized note. If you want even more caramel you can do a test before (it's always what to do with a log) See you soon :)

  71. Reply


    2th January 2022

    5 stars
    A big thank you for this recipe which, like most of what is said in the previous comments, caused a sensation !!! A great discovery concerning the Dulcey!
    Can't wait to try other recipes

    • Reply

      Lilie bakery

      3th January 2022

      Thank you very much Audrey!

  72. Reply


    15th December 2022

    Hello, I would like to try this recipe for a birthday cake but in a silikomart intreccio mold (the twisted one whose capacity is 1.5l).. think that with your quantities this is sufficient or do I have to increase? Thank you very much ^^

    • Reply

      Lilie bakery

      17th December 2022

      Hello Margot, I don't know this mould, you would have to do a volume calculation… My circle is set to 20cm for this dessert.
      Goodbye :)

  73. Reply


    September 21, 2023

    5 stars
    What can we substitute for Dulcey because it is impossible to buy it in the country where I live.
    Thank you : )

    • Reply

      Lilie bakery

      September 22, 2023

      Hello Béa, you can replace it with white couverture chocolate (quality white chocolate, not too sweet). The final taste will be less biscuity. See you soon :)

  74. Reply

    sylvie dumont

    3th February 2016

    I just made this dessert, which is still so good! Since I discovered dulcey chocolate, I can't do without it! As my mold is not very high I put inside a strip of rodoid all around which protrudes from the mold so that I was able to climb my floors in peace.


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