A dessert with sweet Italian flavors, this Chocolate and coffee mascarpone entremets will charm you for sure! For the decoration, you can add pretty hazelnuts coated with caramel ...

How to make this chocolate and coffee mascarpone dessert?

As with the majority of desserts, I advise you first of all to do it in advance. There are several levels to do, and it's better to take your time, for example the day before or the day before.

We start by making the soft hazelnut and coffee biscuit (in the absence of hazelnut, you can use almond). We then tackle the creamy chocolate part which is placed on the cooled biscuit.

Finally the last step is that of the mascarpone mousse. It is made from egg yolks and whites of snow. This is what will create the aerial effect of the foam.

For the decor, I created caramelized hazelnuts. Do you think it's complicated to do? Well not at all. All you have to do is make a dry caramel, immerse the hazelnuts in it, pricked on small wooden picks, and hang them vertically while they dry!

If you like this kind of dessert, I also recommend theCrunchy praline and hazelnut Dulcey entremets and Bavarois pear chocolate on crunchy speculoos.

If you make this dessert, do not hesitate to tag @liliebakery on Instagram so I can see your achievement!

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4.7 on 20 votes

Chocolate and coffee mascarpone entremets

Sweet aromas of Italy for dessert ...

Prep time1 time h

Cook time35 minutes min

Total1 time h 35 minutes min

Recipe type: Dessert, Snack

Cuisine: French, Italian

Yield: 8 people

Ingredients:

• 3 Egg whites
• pinch of salt
• 100 g powdered sugar
• 1 tbsp of flour
• 2 cc of ground coffee
• 125 g ground hazelnuts
• +
• 180 g dark chocolate pastry
• 75 g soft butter
• 3 egg yolks
• 3 Egg whites
• 20 g powdered sugar
• +
• 3 Vahiné gelatin sheets
• 3 egg yolks
• 50 g powdered sugar
• 250 g of mascarpone
• 3 tbsp of milk
• 3 egg whites
• 1 pinch of salt
• 50 g powdered sugar
• +
• 80 g powdered sugar
• Some hazelnuts

Instructions:

• Hazelnut & coffee biscuit: preheat the oven to 160 ° c traditional heat. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently incorporate the dry ingredients using a spatula (so as not to break the whites!). Pour the dough into a 23 cm mold with removable bottom or pastry ring on a baking sheet. Bake for 35 minutes. Let cool then unmold. Place on a wire rack for complete cooling.
• Chocolate mousse: melt the dark chocolate in the microwave or in a double boiler. Once melted, add the butter in pieces. Pour this melted chocolate over the egg yolks, mix well. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently fold the egg whites into the chocolate preparation to create the chocolate mousse. Pour this mousse on the biscuit base (which you have replaced in your mold / circle). Leave to set in the fridge for at least 1 hour.
• Mascarpone mousse: soften the gelatin leaves in cold water. Whisk the egg yolks with the powdered sugar. Incorporate the mascarpone and mix well (there should be no more pieces of mascarpone, everything should be smooth). Heat the milk in a small saucepan and melt the drained gelatin in it. Then pour the milk into the egg-mascarpone mixture. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently fold the egg whites into the preparation to create the mascarpone mousse. Carefully pour this mousse into your mold / circle, on the chocolate layer. Smooth well. Leave to cool for a few hours, ideally overnight.
• Caramelized hazelnut decoration: make a dry caramel in a saucepan with powdered sugar until a nicely amber color is obtained. Prick a few hazelnuts on small aperitif peaks and plunge them upside down in the caramel. Lift the hazelnuts vertically, still upside down, waiting for the caramel filament formed to harden. Cut the filaments directly to the desired length, detach from the pick and leave to dry on a plate (or by planting them upside down in a cardboard or other support). Then decorate the dessert (be careful, do not put in the refrigerator, this will melt the caramel!).

Notes:

I advise you to make the dessert in several batches, quite simply because the biscuit takes time to cool. So I made the dessert in three stages: the biscuit first, then the mousses, then at the last moment the hazelnut decoration.

About Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)