Chocolate Entremet with Chocolate Transfer sheet decor

An easy way to jazz up a cake is to use Chocolate transfer sheets. They are not only convenient, they are also pretty. They can be expensive though and hard to find. People also get intimidated by it especially when you have to temper chocolate. For this project, I decided to use the transfer sheet as a cover to my Mousse.   First I cut the desired diameter of the sides of my cake then I piped chocolate on the transfer sheet to create a lace kind of effect and placed it on the sides of the mousse, when the chocolate set I just peeled off the transfer sheet and boom, you have yourself a well put together Entremet. I did not even bother tempering my chocolate because a.) I'm Lazy and b.) No one would know or maybe Zumbo would but he is not eating this Entremet so I think I'm okay. When I've gained the confidence to do a video post, I will do a tutorial on how easy it is to this magical trick.  ;-p

The inside is not that complicated as well, It's made up of Chocolate shortbread as base, Chocolate brownie, Caramel Filling, and Milk and Dark Chocolate mousse. Nothing fancy, just your usual suspect for Chocolate goodness. I wish I had a picture of the inside but as usual, we were to excited to eat hence we forgot. 

Chocolate Shortbread

57g Butter
1/4 tsp Vanilla Extract
64g All purpose flour
32g Icing sugar
2 tbsp Cocoa Powder
1 tbsp Milk

1. Cream Butter till fluffy
2. Add everything in until it forms into a dough
3. Roll into a thin layer and cut desired size ( I used a 6inch round since my mold was 7inch round diameter)
4. Bake off 20-25 minutes at 300F

Brownie Recipe

113g Butter
201g Sugar
2 eggs
1 tsp Vanilla
42g Cocoa Powder
64g All purpose flour
1/4 tsp Salt
1/4 tsp Baking powder

1. Melt Butter
2. Stir Sugar, eggs and Vanilla Extract and melted butter
3. Add all dry ingredients ( Sift First)
4. Pour into your desired pan ( I used 6 inch round diameter pan)
5. Bake for 25-30 Minutes at 350F

Caramel Filling

1 egg yolk
1 tbsp Cornstarch
73g Sugar
118ml Evaporated milk
1 tbsp Boiling water
1 tbsp Butter

1. Combine yolks, 1/4 sugar, 1/2 milk and cornstarch ( So that it won't be lumpy)
2. Caramelized remaining sugar, until Amber colour
3. Add boiling water
4. Add Evaporated Milk
5. Temper yolks with the hot Caramel mixture
6. Add everything in and combine until thick
7. Cover with plastic film, touching the surface to avoid forming skin, let it cool

Chocolate Mousse

113g Dark Chocolate
38g Milk Chocolate
225g Whipping cream
38g Sugar
38g Water
3 Egg yolks
1 1/2 gelatin sheets

1. Melt both chocolate, set aside
2. Whip cream into soft peaks, Do not over whip
3. Bloom Gelatin sheets with cold water, drain water, set aside
4. Make a sabayon with Sugar, water and yolks (Heat while whisking), add gelatine sheets
5. Add whipped cream to Sabayon, Make sure sabayon is not too hot as to not melt the cream
6. Temper Cream/Sabayon Mixture to chocolate, then whipped everything together

To Assemble:

1. Make sure you have all your layers ready before making your mousse
2. Start with chocolate shortbread, add a thin layer of melted chocolate in top so the brownie will stick to it.
3. Place in the bottom of the mold, then pipe a layer of Caramel Filling
4. Cover with chocolate Mousse, freeze for atlas 4-8 hours
5. Decorate

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  1. Great job with the cake. It looks great. Keep it up.


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