Entremets signature 100% wholefruit

Used Cacao Barry products
Entremets Creations

Entremets signature 100% wholefruit

Created by
  • Aurélien Trottier
    Member of the Relais Desserts International since 2009, Pâtisserie - Chocolaterie Angers et Cholet - Ambassador France
level 2
4 units (for 6 pax) - 16 cm diameter
Used Cacao Barry products
Recipe components

Evocao™ cream


Total weight: 730 g

Heat the cream, rice milk and honey together.
Pour half the mixture over the chocolate and blend.
Add the remaining mixture and blend again.
Pour 180 g into 14 cm diameter moulds.

Evocao™ chocolate mousse


Total weight: 1000 g

Soften the gelatin with the water and refrigerate.
Heat the rice milk with the split and scraped vanilla pod.
Dissolve the gelatin in the vanilla milk.
Remove the vanilla pod.
Pour over the Evocao™ WholeFruit chocolate and blend carefully.
Check the temperature (40°C).
Add 1/4 of the whipped cream to the ganache.
Then add the remaining whipped cream.
Note: 250 g of mousse / dessert


Soft chocolate biscuit


Total weight: 500 g

Melt the butter and dissolve the chocolate.
Add the egg yolks.
Whisk the egg whites with the sugar to make a meringue.
Add the meringue in thirds to the chocolate mixture.
Slowly sift in the flour.
Pipe 120 g in 14 cm diameter moulds.
Bake for 10 minutes at 160°C.

Biscuit base

  • 40g
    brown sugar
  • 50g
  • 45g
    ground almonds
  • 80g

Total weight: 215 g

Combine the ingredients.
Crumble the mixture and bake for 20 minutes at 160°C.

Crunchy biscuit


Total weight: 300 g

Put the butter, chocolate and praline in the mixer bowl.
Pour in the hot baked biscuit.
Mix with the paddle to the right consistency.
Spread 70 g on the soft chocolate biscuit.


Fill the mould with 150 g chocolate mousse.
Add the cream filling.
Top with 100 g mousse.
Close with the crunchy biscuit.