Double chocolate mousse entremets

by admin

A little precision and a little effort is required to make these amazing chocolate mousse-filled cakes. But don’t let Mary hear you complain.


For the decorative paste

  • 70g/2⅓oz unsalted butter softened
  • 70g/2⅓oz icing sugar
  • 2 free-range egg whites
  • 40g/1½oz plain flour sifted
  • 40g/1½oz cocoa powder sifted

For the joconde sponge

  • 2 free-range egg whites
  • 10g/⅓oz caster sugar
  • 60g/2¼oz ground almonds
  • 60g/2¼oz icing sugar
  • 2 free-range eggs
  • 20g/¾oz plain flour, sifted
  • 20g/¾oz unsalted butter, melted

For the dark chocolate mousse

  • 150g/5½oz plain chocolate (36% cocoa solids), chopped
  • knob of butter
  • 2 free-range eggs, separated
  • 1 tbsp brandy (optional)
  • 100ml/3½fl oz double cream

For the white chocolate mousse

  • 300g/10½oz white chocolate, chopped
  • 100ml/3½fl oz double cream
  • 1 free-range egg white

To decorate

  • 100g/3½oz fresh berries (raspberries and blueberries work well)
  • icing sugar, for dusting


  1. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. A sheet of baking silicone to fit the base of the Swiss roll tin. Line a baking tray with baking parchment and lay the silicone sheet on top.
  2. For the decorative paste, cream the butter and icing sugar together until light and fluffy. Gradually add the egg whites, beating continuously. Fold in the flour and cocoa powder until combined.
  3. Spread the paste thinly and evenly over the silicone mat using a palette. Drag a pastry comb diagonally through the paste to form a pinstripe pattern, scraping off the excess mixture after each drag. Place the pasta in the freezer for 15 minutes.
  4. For the joconde sponge, preheat the oven to 220C/200C(fan)/Gas 7.
  5. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside.
  6. Tip the ground almonds and icing sugar into the bowl of a freestanding mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated.
  7. Remove the silicone sheet with the decorative paste from the freezer and place it into the base of the lined Swiss roll tin.
  8. Tip the joconde sponge mixture over the pinstripe paste and level the surface with a palette. Bake for 5-7 minutes, or until pale, golden-brown, and springy to touch.
  9. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment and silicon sheet from the base of the cake and leave to cool completely.
  10. Line the sides of 6 x 6.5cm/2½in chefs’ rings with baking parchment. A rectangular template measuring 17x5cm/6½x2in, from a piece of parchment paper.

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