Mocha Caramel Entremet

 ☕🍫 Mocha Caramel Entremet Recipe

Here is a Mocha Caramel Entremet recipe that layers coffee, chocolate, and caramel into a luxurious, multi-textured dessert. This version includes a caramel mousse, mocha cremeux, chocolate sponge, and a mirror glaze.

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☕🍫 Mocha Caramel Entremet Recipe

🕒 Time: Approx. 6–8 hours (including chilling)

🍰 Serves: 8–10

🧑‍🍳 Skill Level: Advanced

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🔹 Components:

1. Chocolate Joconde Sponge

2. Mocha Cremeux

3. Salted Caramel Mousse

4. Chocolate Glaze (Mirror Glaze)

5. Caramel Glaze or Garnish (Optional)

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1. Chocolate Joconde Sponge

Ingredients:

• 90g almond flour

• 90g icing sugar

• 3 eggs

• 3 egg whites

• 30g granulated sugar

• 30g all-purpose flour

• 15g cocoa powder

• 30g melted butter

Instructions:

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment.

2. Beat eggs, almond flour, and icing sugar until pale and thick.

3. In another bowl, whisk egg whites and granulated sugar to stiff peaks.

4. Fold the egg whites into the almond mixture.

5. Sift in flour and cocoa, fold gently.

6. Add melted butter last.

7. Spread onto baking sheet; bake 6–8 minutes.

8. Cool and cut into two circles (same size as your mold).

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2. Mocha Cremeux

Ingredients:

• 150g heavy cream

• 150g whole milk

• 3 egg yolks

• 40g sugar

• 100g dark chocolate (66–70%)

• 2 tsp instant espresso powder or strong brewed espresso

• 1 gelatin sheet (or 3g powdered gelatin)

Instructions:

1. Soften gelatin in cold water.

2. Heat milk, cream, and espresso until simmering.

3. Whisk yolks and sugar. Temper with hot cream mixture.

4. Return to heat; cook until 82°C (180°F).

5. Add softened gelatin and pour over chopped chocolate.

6. Blend until smooth. Pour into a silicone insert mold (smaller than your main mold). Freeze until firm.

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3. Salted Caramel Mousse

Ingredients:

• 150g sugar

• 50g water

• 200ml heavy cream (hot)

• 3g sea salt

• 3 egg yolks

• 3 gelatin sheets or 9g powdered gelatin

• 300ml whipping cream (cold), semi-whipped

Instructions:

1. Soften gelatin in cold water.

2. Heat sugar and water until caramelized.

3. Slowly add hot cream (carefully), stir until smooth.

4. Add salt and let cool slightly.

5. Temper with yolks; cook to 82°C (180°F).

6. Add gelatin, cool to 30–32°C.

7. Fold in semi-whipped cream.

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4. Chocolate Mirror Glaze

Ingredients:

• 100g sweetened condensed milk

• 150g sugar

• 150g glucose syrup

• 75g water

• 150g dark chocolate

• 10g gelatin (5 sheets or powdered)

Instructions:

1. Soften gelatin in cold water.

2. Heat sugar, water, glucose, and condensed milk to 103°C (217°F).

3. Add gelatin and pour over chocolate.

4. Blend with an immersion blender until smooth (avoid bubbles).

5. Cool to 32–34°C before glazing.

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🔧 Assembly

1. In a silicone entremet mold:

   • Pipe a layer of caramel mousse.

   • Insert frozen mocha cremeux disk.

   • Add a sponge layer.

   • Add more mousse.

   • Top with second sponge disk.

2. Freeze overnight.

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🍫 Final Glazing & Decor

1. Unmold frozen entremet.

2. Place on a rack over a tray.

3. Pour mirror glaze at 32–34°C.

4. Let glaze set for 5–10 minutes.

5. Transfer to serving plate.

6. Garnish with gold leaf, caramel shards, chocolate curls, or espresso beans.

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Would you like a simpler or smaller version for home baking, or ideas for plating and presentation?