Announcement to all chocolate addicts! The dessert that we propose to you pushes the greediness to its paroxysm with this succulent trio of three chocolates so that you don’t miss any chocolate flavor. Gourmandise and pleasure combined in a single dessert!
A festive dessert in sight, let yourself be tempted by this seductive three-chocolate dessert: dark, milk and white chocolate. Both sweet and tasty, this dessert will be the ultimate treat for chocolate lovers. Arranged on a chocolate sponge cake, this fresh dessert will slide carefree at the end of a hearty meal.
Entremets with three chocolates
Print ThisIngredients
- For the dark chocolate cream
- 20 cl full cream
- 100 g dark chocolate
- 2 eggs
- 1.5 gelatin sheet
- For the chocolate cream
- 20 cl full cream
- 100 g milk chocolate
- 1.5 gelatin sheet
- For the white chocolate cream
- 20 cl full cream
- 100 g powdered sugar
- 100 g white chocolate
- For the cookie
- 3 large eggs
- 70 g of sugar
- 70 g almond powder
- 50 g flour
- 80 g powdered sugar
- 2 tablespoons of cocoa
Instructions
1. Preheat the furnace to 180 °C. Whisk the egg whites with the powdered sugar. Gently stir in the almond powder, flour and cocoa using a maryse. Pour on a baking tray covered with baking paper. Cook for 5 to 10 minutes. Let the sponge cake cool down. Cut the sponge cake into a circle and place it in a high springform pan.
For the dark chocolate cream
2. In the meantime, soften the gelatin for 10 minutes in a large volume of cold water. In a saucepan, melt the chocolate and add the eggs one by one. Stir until the mixture thickens. Allow to cool. In the bowl of your food processor, whip the cream into a whipped cream. Finish by pouring in the chocolate cream and the wrung out gelatine. Repeat whipping for 8 minutes. Transpose the preparation into the springform pan. Place in the freezer for 1 hour.
For the milk chocolate cream.
3. Soak the gelatine for 10 minutes. Melt the chocolate in a water bath. Let cool. Whip the cream with the powdered sugar. Pour in the milk chocolate and gelatine and beat again for 8 minutes. Reserve for 15 minutes.
4. Take your mould out of the freezer and place the cream on top of the dark chocolate cream. Put it in the freezer for another hour. Repeat with the white chocolate cream. When finished, place the dessert in the refrigerator overnight.
Decoration
5. Melt the chocolate pour the chocolate on baking paper and cover it with another sheet of paper. Leave to set for 1 hour and a half. Afterwards, use a knife to remove the chocolate shavings. Just before serving, place chocolate shavings and a marron glacé on each portion for a striking visual effect. Happy Holidays!