Entremets signature 100% wholefruit

Entremets signature 100% wholefruit

4 units (for 6 pax) - 16 cm diameter

Evocao™ chocolate mousse

Used products: Evocao™ chocolate mousse

Preparation: 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

Used products: Soft chocolate biscuit

Preparation: 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

Used products: Biscuit base

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

Preparation: Biscuit base

Total weight: 215 g

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

Crunchy biscuit

Used products: Crunchy biscuit

Preparation: 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.