A lovely dessert for all occasions: 3 chocolate dessert and its crispy praline base. Elegant to serve and very delicious with its three layered mousses: white chocolate, milk chocolate and dark chocolate. It will certainly be unanimous!
A 3-chocolate cake to which we add a touch of crisp thanks to lace crepes and a cocoa-hazelnut sponge cake. I show you here my step-by-step in photos and my tips to make it a success at home!
Some details about this recipe
- flavors : total delicacy! The taste of the 3 chocolates blend inside this dessert. The hazelnut is also present in the crunchy praline and to a lesser extent in the cocoa-hazelnut sponge cake.
- texture : the mousses of this 3 chocolate dessert are very creamy in the mouth, I balanced the dose of gelatin so as to keep the creamy effect (and not rigid). The praline part is very crispy and the sponge cake soft.
- difficulty level : average. If you have already made desserts, no worries. Otherwise you need to familiarize yourself with the use of the adjustable pastry ringThe different mousses of the dessert are made one after the other, you can do it in advance.
Choose your ingredients well
For an optimal result, choose quality chocolates: their taste is more subtle, less sweet than those found in supermarkets. dark chocolate, I recommend 55% cocoa or stronger if you are a big fan of chocolate. For the milk chocolate, I recommend 35% cocoa. As to with white chocolate, you can opt for 35% cocoa butter which will not be too sweet.
The cream used in the mousses of this 3 chocolate dessert must absolutely be whole at 30% mg, otherwise it will not work. The gelatin that I use is simply the one found in the supermarket.
How to make a 3 chocolate dessert?
- Genoese : this step can be done in advance the day before. Prepare the sponge cake dough and then bake it on a baking sheet in the pastry circle.
- Crisp : very easy to make, just mix the ingredients. It is then packed on the cooked sponge cake.
- Dark chocolate mousse : melt the dark chocolate in a little cream and then pour it into the whipped cream. We pour this mousse on the crisp.
- Milk chocolate mousse : melt the milk chocolate in a little cream then pour it into the whipped cream. Pour this mousse over the dark chocolate mousse.
- White chocolate mousse : melt the white chocolate in a little cream then pour it into the whipped cream. Pour this mousse over the milk chocolate mousse.
- Décor : simply chocolate shavings made with a grater on melted chocolate on a metal plate.
My tips for a successful dessert
- get started in advance : when there are several steps to do, I always advise you to do it the day before, or the day before that. This is the case for this 3 chocolate dessert.
- respect the setting time between each mousse: it is essential to block the mousse in the freezer between each level, otherwise they will mix together.
- use a Rhodoid strip for a clean release: this gives a result like at the pastry chef's (and it is very quick to remove).
How to store your 3 chocolate dessert?
Once made, this 3 chocolate dessert can be kept in the refrigerator for about 4-5 days. I advise you to place it under an airtight cover so that it keeps its flavors (and does not take on that of the fridge...).
Other recipes to try
If you like to make desserts at home, then take a look at these other recipes from the blog:
- Royal Chocolate
- Crispy white chocolate raspberry bavarois
- Coffee chocolate mascarpone entremets
- Bavarian pear chocolate on crunchy speculoos
- Crunchy praline and hazelnut dulcey entremets
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful desserts 3 chocolates!
Entremets 3 Crunchy Praline Chocolates
A very gourmet 3-chocolate dessert with its crispy praline base and cocoa-hazelnut sponge cake.
Home
- Pastry circle adjustable from 16 to 30cm adjusted to 22cm
Ingredients
Chocolate-hazelnut sponge cake
- 2 eggs
- 50 g granulated sugar
- 30 g all-purpose flour
- 10 g bitter cocoa
- 15 g hazelnut powder
Crunchy praline
- 90 g praline or praline paste
- 55 g natural lace crepes
- 30 g pastry milk chocolate
Dark chocolate mousse
- 130 g 55% cocoa dark chocolate or + full-bodied if you prefer
- 250 ml whole liquid cream 30% mg
- 1 gelatin sheet (2g) Vahine
Milk chocolate mousse
- 100 g quality milk chocolate
- 250 ml whole liquid cream 30% mg
- 1,5 gelatin sheet (3g) Vahine
White chocolate mousse
- 165 g quality white pastry chocolate little sweet
- 250 ml whole liquid cream 30% mg
- 1,5 gelatin sheet (3g) Vahine
Decor chocolate shavings
- 100 g 55% cocoa dark chocolate
Prepare in advance
Chocolate-hazelnut sponge cake
- Preheat the oven to 180° traditional heat. Mix the flour, hazelnut powder and cocoa.
- Whip the egg whites: as soon as they foam add the powdered sugar. Once ready, incorporate the egg yolks then the dry ingredients in several times using a spatula so as not to break the whites too much.
- Spread the mixture on a sponge cake plate, ideally in the pastry circle set to 22cm (this allows you not to waste any sponge cake).
- Bake for 13 minutes. Leave to cool then remove the sponge cake from the baking sheet.
- Arrange the circle (adjusted to 21/22cm) on a flat support then line the sides with rhodoïd film (this allows you to unmold more cleanly at the end). Place the sponge cake in the bottom.
Crunchy praline
- Melt the pralinoise and the milk chocolate in the microwave, smooth.
- Add the crumbled lace crepes then pack the mixture on the sponge cake in the circle. Refrigerate while waiting for the rest.
Dark chocolate mousse
- Soften the gelatin in cold water. In a saucepan, heat 70ml of cream with the dark chocolate in pieces over low heat to melt. Smooth, off the heat add the drained gelatin.
- Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the crispy praline then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the fridge to solidify the mousse.
Milk chocolate mousse
- Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the milk chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
- Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the dark chocolate mousse then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the refrigerator to solidify the mousse.
White chocolate mousse
- Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the white chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
- Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the milk chocolate mousse then place in the fridge overnight (8 hours).
Decor chocolate shavings
- Melt the chocolate then smooth on a metal or marble plate. Allow to cool to harden slightly. With a grater, make long shavings (which roll up on themselves). Decorate the dessert.
Notes
This dessert keeps for about 4/5 days in the refrigerator, under airtight cover to preserve its flavor.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
Simply delicious and easy to make. My guests were on a sweet chocolate cloud
I made a # on Instagram with the photo of my dessert
First time I make such a very simple cake.
The longest part is the poses between each foam.
We'll see what the guests think on Sunday.
Just a quick question: you say 8 hours in the refrigerator (at the end) before adding the chocolate shavings. Can it stay in the refrigerator for more than 8 hours? (I did it today and it's for Sunday) Thank you very much for your recipes.
Hello Ana, yes it can stay in the fridge for more than 8 hours. See you soon :)
Hello Lily,
At the dark chocolate mousse stage, is it normal for there to be some liquid released after adding the gelatin, or did I not drain it enough?
Thank you very much in advance.
Hi Valérie, the gelatin melts, so that's normal, but you need to drain it well first. See you soon :)
Hello, can we leave the dessert in the freezer for several days? Take it out on the day and finish with chocolate chips or something else?
Hello Pascale, yes it is absolutely possible. You have to remember to let it defrost gently in the refrigerator for several hours before serving so that it regains its texture and taste. See you soon :)
A first for me... A little complicated to put the rhodoid but easy recipe to follow. Make 2 days in advance so will stay 1 day in the freezer and 1 day in the fridge. I will give you the opinion of my guests quickly.
Hello, I would like to make this dessert this weekend and I wanted to know if pralinoise is available in the form of praline chocolate in stores?
Hello, it's a yellow chocolate bar in the supermarket's chocolate aisle. See you soon :)
Hello
Possible to know the height of your pastry circle for the realization of your recipe?
Thank you in advance
Hello, my circle is 9cm high, see you soon :)
Hello, I wanted to know if I could replace the gelatin with agar agar and if so what would be the quantities please
Thank you very much
Your creations are just great and I love the execution.
Hello Natacha, I never use agar agar, too complicated to measure in my opinion... See you soon :)
Hello
Can I use a Guy Demarle dish?
Hello Catherine, I'm not familiar with this brand's products, so I can't answer your question. See you soon :)
Hello,
Is it possible to make it in a rectangular mold and do the quantities remain the same?
Thanks for your feedback
Hello Marina, the calculation to be carried out is specified at the bottom of the recipe card. See you soon :)
Hello, should we let the chocolate cool down before putting it in the whipped cream?
Thank you for sharing
Hello Angélique, yes we let it cool a little, it should be neither too hot nor too cold when incorporating it into the whipped cream. You can rely on my step-by-step photos to see the expected texture. See you soon :)
Hello, I want to make this recipe but in square or rectangular, can you tell me how big my frame should be?
Thank you very much
Hello Daniela, you can try a 20x20cm square mould, keeping the same quantities. You will be about the same height as me in the end. Goodbye :)
Hello, is it possible to have the recipe for 16 people and 20 people please?
Hello Mandy, I don't calculate according to the number of people, but according to the size of the mold. This one is for about 10 portions, so you can make two like this one for 20 people. See you soon :)
I made this dessert this weekend for the first time and my guests were amazed. If I hadn't had witnesses to my preparation, my mother-in-law believed that I had bought it. I made the dessert to the letter except for the crispiness. I couldn't find any praline paste so I made it with a chocolate praline pastry chef and everyone enjoyed it. Thank you for the recipe
Thank you very much Melanie! See you soon for other recipes :)
Hello, is it possible to make this entremet with mirror glaze? Thanks
Hello Joanna, yes indeed you can make a chocolate mirror glaze on the entremets. It must be put in the freezer beforehand (very cold) to prevent the mousse from melting when pouring it. See you soon ;)
Hello,
I made this dessert for my daughter today and a real success.
It was a first for me but the step by step was so well explained that I heard among other things waouhhhh and hummmm….. it's a sign.
THANK YOU for this awesome recipe.
Thank you very much Christina! See you soon for new recipes :)
Hello,
Can I use 35,1% fat crème fraîche?
thank you for your reply
Hello Carole, yes it is possible. I usually take 30%, but if you don't have anything else on hand it'll do. See you soon ;)
Hello, how do you put the mousses on top of the others? I mean when you take it out of the freezer. I want to make this cake for my loves who are coming home on Sunday. Great, it's a surprise.
Hello Sophie, you simply have to pour them one after the other, with a spatula to smooth. Putting them in the cold allows each layer to harden before adding another. See you soon :)
I made this dessert, recipe very well explained and excellent dessert. I would like to make one for a 28cm circle how to increase the quantities please
Hello Marine, to go from a 22cm circle to a 28cm circle while having the same final height for your dessert, you increase the ingredients by 60%.
Hello,
I would like to make the dessert for Christmas, is it possible to use 35% whole liquid cream?
thank you in advance
Hello, yes it is possible. See you soon :)
Hello
This is my third time, and today I'm accompanying my 13-year-old son to complete it.
A real treat every time
Thanks Fred, see you soon :)
Hello,
thank you for this wonderful recipe, it is delicious!!
Do you think I can freeze this entremet for 1 week?
please
Hello, yes absolutely! Well wrapped in film so that ice does not form on it. See you soon ;)
Can we put mascarpone in the creams and what quantities please?
Hello Amandine, I do not recommend using mascarpone here: it will make the texture heavier. As is, it is already very creamy, with the whipped cream and chocolate mixture. See you soon :)
Hello,
I want to make this dessert for 40 people, is this possible? Should we make 2 cakes for 20 in a rectangular format and thus multiply the recipe by 2, twice? and what frame size should i use?
Thank you
Hello Isabelle, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a rectangular mold is calculated as follows: Length x width x height. See you soon
Hello, I would like to make this dessert which looks delicious! Do you use a 22 cm circle for 10 people? And it is about 9 cm high, is that right? My circles are not as high. Have you already made this dessert in less high molds and if so what should the diameter be and for what height? I think mine are about 6 cm high maximum. Thank you in advance for your information
Hello Claudine, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a round mold is calculated as follows: 3,14 X Radius X Radius X Height. Goodbye
Hello,
I'm going to make this three-chocolate dessert for my son's birthday.
I wanted to know for the praline crisp with the lace crepe how long do you put it in the fridge before adding the chocolate mousse?
Good day to you
Hello Charline, it's just time to prepare the rest, so about 15 minutes. It hardens quite quickly in the refrigerator. See you soon :)
Hello,
I want to make this cake in a rectangle of 42cm by 30cm. Can you tell me by how much to multiply the quantities?
Thank you
Hello Lucie, as specified in the other comments, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a rectangular mold is calculated as follows: Length x width x height. Goodbye
Hello, I just made this cake today for Christmas. Should I put it in the freezer?
Hello, as you wish. See you soon :)
Hello,
I am a beginner and I would like to try this recipe but how can I view the step-by-step photos please?
So in the end you need to prepare 540 ml (180x3) ml of whipped cream, is that right?
Thank you
Hello Patrick, the photos of the different steps are presented on my page, it is in the part above the recipe sheet. That's right, 180ml X3 for the quantity of whipped cream to prepare. See you soon :)
Hello
I would like to make this cake today for my daughter's birthday tomorrow. I just have a doubt about the pralinoise, is it the praline chocolate bar, right?
Thank you in advance for your answer.
Hello Barbara, yes absolutely, it's the bar that you find in the chocolate section called "pralinoise". See you soon ;)
There are no ingredients with the dosage to be had. The usefulness?
Just read to the bottom of the page. An apology from you would be appreciated, given the tone in which you wrote to me.
Hello,
Thanks for your recipe.
Is it possible to set the foams individually, then to superimpose them?
My circles are 5,5cm high.
Thank you
Hello Claire, no, absolutely not! The mousses must stick to each other while they cool. See you soon :)
Hello,
I made the cake this afternoon to enjoy it tomorrow at noon.
Could you tell me how far in advance I should take it out of the freezer?
Thanking you,
Hello Azeline, in my recipe I specify to put it in the refrigerator once made. On the other hand, if you have frozen it, it must be allowed to defrost for about 6 hours in the refrigerator before tasting. See you soon :)
Hello,
I don't like white chocolate, is it possible please to replace the white chocolate with praline chocolate or caramel chocolate?
If so how much should I put please?
Is there anything else to do?
thanks a lot for your help
Hi Celine, if you choose milk chocolate, do the same thing as for the milk chocolate mousse part (ingredients + instructions). If you choose dark chocolate, do the same thing as for the dark chocolate mousse part of my recipe. See you soon :)
Hello, how long should it be frozen between each mousse?
For the crunchy part, do I need to buy praline paste or make it myself? Should I remove the acetate sheet once the cake is finished, or should I wait until the next day (for example, I would)?
Hi Céline, the resting times are written in the recipe. For the crunchy layer, I specifically mention praline chocolate (from the chocolate bar section) or praline paste (from the supermarket). The film is removed once everything has set. See you soon :)
Hello,
I am testing this recipe which looks great for my Christmas dessert.
When I wanted to mix the melted dark chocolate with the cream and the gelatin with the whipped cream, the chocolate amalgamated and did not mix with the whipped cream… does the melted chocolate have to be hot when you mix it? Thanks for your help !
Hello Eva, for the chocolate we let it cool slightly, it should neither be too hot nor too cold when incorporating it into the whipped cream. You can rely on my step-by-step photos to see the expected texture. Goodbye :)
Hello, I would like to make this cake for a dessert in the shape of a Yule log and I am afraid that the quantities you suggest are too abundant.. would you have any advice on how to reduce the doses for the mousse please? thanks in advance
Hello Federica, I don't advise you, it's risky :) or you would have to do a volume calculation 1. that of my round mold 2. that of your log mold. Then divide the volume of your mold by mine, you will get the number by which to multiply each ingredient.
Hello
I would like to know if I bake my cake on Friday for Sunday, is the rest time too short?
Thank you
Hello Madi, no it will be fine, you just have to wrap it well so that it doesn't take on the smells from the refrigerator. See you soon :)
Hello, I made this cake this weekend and it was very successful, my guests loved it. I am in the USA and I don't have pralinoise (I found a recipe and prepared it), no lace crepe (I used shortbread) and it was delicious. For the gelatin I used Jello (powder, I don't have sheets here), 1/2 packet (approximately 3g) per preparation and I found it a little dense. Do you have a better equivalent? Either in product to use or in quantity?
Thank you in advance.
Hello Josiane, thank you for your message. Unfortunately, I don't know which products are available in the USA. Perhaps check with the pastry chefs' suppliers? I only use gelatin personally. See you soon :)
eHello, I would like to make this recipe for 12 people, can you tell me how high your mold is so that I can adjust the recipe please?
I already made it some time ago, very good recipe ;)! The guests were thrilled!
thank you in advance
Hello Servane, thank you for your feedback! My circle is 9cm high. Goodbye :)
Hello
Why are the quantities of chocolate (dark milk and white) not the same?
Thank you for this great recipe
cordially
Hello Bea, don't worry, I calculate my dosages! Each chocolate does not have the same consistency, and I adapt the whole thing to have a homogeneous result. See you soon :)
Can I use a hinged mobile to make this cake.
Thank you
Hello Pascale, it is possible if your springform pan is the same size and with high sides, because my circle is 9cm high. See you soon
Hello,
Thank you very much for this recipe, I made it as a Yule log at Christmas and it was really excellent. I just had one question: weren't the quantities of dark chocolate and milk chocolate for the mousses reversed? In other recipes that I have seen, there is generally more milk chocolate than dark chocolate for the same quantity of cream, and this seemed more logical to me. In my recipe I swapped the quantities and it worked well in terms of texture, but I have just read that dark chocolate is actually fattier than milk chocolate, so I have my doubts.
Hello Mathilde, my quantities are correct, recipe published in April 2022, tested and retested by my readers (look at the 56 ratings obtained). This is MY version of the 3 chocolate dessert, the others, they do what they want in their recipe! There are no mandatory rules to follow.
Hello,
Thank you for your recipe. If I freeze it do I have to freeze it with the rhodoid?
Thank you
Hello Charlotte, yes because it is better to remove the Rhodoid at the last moment before serving. See you soon :)
Hello!
Thank you for your superb recipes, simple to make and delicious.
Do you recommend a brand of chocolate? Thank you!
Hello Aurélie, yes, in the text above the recipe card, under "choose your ingredients carefully" you will see my recommendations. See you soon :)
Hello,
Great recipe, a treat, not too sweet and light. Well explained and easy to make. I have to make several for my son's 18th birthday. Can we make it in advance and freeze it for 3 weeks if it's well wrapped? Thank you
Hello Maud, yes it can be frozen but above all you have to protect it from the humidity in the freezer and then take the time to defrost it for several hours in the refrigerator. See you soon :)
Hello, can it be frozen for two and a half months?
Hi Karine, less than three months is fine, see you soon :)
Hello, thank you for all your super well-explained entremet recipes, everyone around me is delighted and I was able to make great progress in pastry.
With what do you smooth your foam in the circle? Because the spatula does not pass and I cannot have regular layers?
Thank you in advance.
Hello Julien, I use an angled spatula like this one: https://amzn.to/3vssxnb
Hello,
How long should I leave the entremet between each layer in the refrigerator because the freezer is too small?
Thank you
Hello Fanny, it's already written in the recipe: 1h/1h30 in the refrigerator between each layer. See you soon :)
Hello,
Congratulations on this recipe. I made it and we enjoyed it, even though I didn't make the shavings for the finish.
Now I would like to know if it is possible to "coat" the cake and how to obtain an impeccable finish like the pastry chefs.
Thank you in advance.
Hello Patrick, thanks for your feedback. It will be very chocolatey if you add a cocoa topping (I prefer to warn you!). But if you still want to try, I have a recipe for milk chocolate mirror glaze (without glucose syrup, so a little different from pastry chefs, who always add some): https://liliebakery.fr/buche-praline-chocolat-croustillant-nutella/
2nd recipe made in 2022! Still incredible, I recommend it for those reluctant to chocolate, this dessert is not very sweet and subtle! Perfect.... to be made again very soon! Your sublime photos too Thank you
Thank you very much Melissa!
Hello,
quick question I have a birthday on Saturday November 30th. If I do it tomorrow Thursday November 21st and leave it in the freezer, will it be ok? another question I have a silicone mold with decorations, can I do it in there?
merci d'avance pour votre réponse
Hello, yes you can. Remember to put it in the refrigerator for 4-6 hours to defrost it. For your mold, no idea :) See you soon
Hello
I would like to make this dessert but I don't have any rhodoid strips. Is it possible to do it anyway?
Hello Corinne, it is possible without Rhodoid but the dessert will stick to your mold. Failing that (even if it is not ideal) you can try a strip of baking paper. Or else you can peel it off with a knife to unmold it. See you soon :)
Hello, this is the second time I have made this 3 chocolate dessert, it is a success every time....
Thank you for this well explained recipe.
Thank you Karine for your feedback! See you soon for next recipes :)
Hello, how tall is it altogether? Each foam is supposed to be more like 1 or 2 cm?
Hello, my circle is 9 cm high and the dessert does not reach the top. See you soon :)
Hello,
Thank you for this recipe which gave me the courage to make my first dessert!
For the moment it is in the refrigerator, I hope the result will be up to par!
I have a question: My white chocolate whipped cream was liquid, is it normal that it is more liquid than the other mousses? Impossible to pipe it to dress properly.
In advance, thank you for your answer.
Hello Amy, congratulations on your first dessert! The white chocolate mousse is the lightest of the 3. If you have incorporated the white chocolate and gelatin well there will be no problem. Enjoy your meal ;)
Hello,
Many thanks for your recipes. This 3-chocolate entremet is a delight! The recipe is well explained and very easy to make. Everything is well balanced. It is tasty without being too sweet. Cheer!
Thanks for your feedback Julie! Glad you like it, see you soon :)
Hello,
First of all, thank you for this recipe which allowed me to make a delicious dessert!
I just had a question that I couldn't find the answer to despite my research:
Can we make "classic" chocolate mousses for the different layered mousses, i.e. based on egg white, instead of the preparation based on 30% liquid cream?
Thank you!
Hello Jenny, I do not advise you, the texture obtained will not be the same at all (the result when cut will not be as clean), and will hold less well than if you proceed like this dessert. See you soon :)
Hello,
Thank you for your previous feedback! I had one last question: when tasting the dessert, I found the crunchy praline part surprisingly hard. Do you have any idea why? Maybe take it out of the fridge earlier before eating it?
Hello Jenny, yes it is surprising, especially since if you used Pralinoise (yellow tablet in store) its role is to prevent the crisp from hardening. If it is not that, maybe you packed it too much?
Hello, I love your recipes. I would like to make the 3-chocolate, crunchy praline dessert.
For the crispy I took Poulain brand dessert pralinoise 50 percent pralines is that good? I have a round expandable mold I would like to make a 24cm diameter by how much should I increase my proportions? Thank you
Hello Jocelyne, yes, pralinoise is the yellow Poulain tablet that you find in supermarkets. To convert the quantities from a 22-piece mold (mine) to a 24-piece mold (yours), you need to calculate the volume of each (Pi x radius x radius x height). Then divide your mold volume by my mold volume. So we get 1,19 = the number by which you need to multiply each ingredient.
Bonsoir
I'm going to make this cake for Sunday.
Can we do it without the sponge cake?
Freeze from the moment it is made until Sunday morning before tasting?
Thank you for your answers
Hello Elizabeth, the sponge cake provides stability when cutting, I do not advise you to remove it, because it supports the crispiness. I recommend the refrigerator but if you want to freeze it, allow the necessary hours for defrosting in the fridge. See you soon :)
Hello how long does it take to take the cake out of the fridge before eating it thank you very much for your advice
Hello Jocelyne, 15/20 minutes before the tasting you can take your entremets out of the fridge. See you soon :)
Hello, I made this cake and it was delicious!
However, I don't understand why the Praline crisp is almost no longer crispy, it's a bit soft...do you have a tip to keep it crispy?
Hello Lisa, your mousse must have made the crispy cake moist over time. To avoid this in the future: 1/ don't make your dessert too far in advance (or eat it as quickly as possible :))) 2/ pack your crispy cake well to prevent moisture from getting inside. See you soon
Hello
I just made this 3 chocolate entremet which is in the freezer
But I have the impression that my white and milk chocolate mousse was somewhat liquid.....
I hope the mousses don't collapse when defrosting!
I missed something?
Thank you for your advice
Hello Monique, don't panic: if you put the gelatin in each of the 3 mousses, they will hold together. See you soon :)
Thank you for this amazing recipe! I made it this weekend and my family said it was pastry worthy!
Thank you Manon for your feedback! Glad your family enjoyed this dessert! See you soon :)
Hello, this recipe is wonderful! I made it, made it and made it again, my whole family is a fan of it!
I would like to make this entremet for 60 people for an event, in a large rectangular mould.
Except I will be forced to take it out of the freezer at lunchtime to enjoy it in the evening. On a large volume, are the foams not likely to fall? Will gelatin need to be added or will it not be necessary?
In addition, can I remove the Rodoid ribbon in the morning as well because to decorate it I wanted to flock it with brown velvet spray?
Goods.
Hello Marion, to answer you, as you will have to increase your overall quantities to make your large rectangular mold, the gelatin will also be increased proportionally in your ingredients. The flocking is done on frozen entremets only (rhodoïd removed). Good luck !
EXCELLENT recipe!
A real wonder
Thank you very much Julia!
Hello,
I would like to know if we can replace the gelatin with agar-agar? If so, what would be the quantity for each mousse?
Thank you in advance for taking the time to answer me!
Good day to you.
Hello Amandine, for my part I never use agar agar, I know that the proportions must be very precise, that is why you have to refer to what the manufacturer indicates on your agar agar packaging. See you soon :)
Hello, I would like to make this cake for my son's birthday this Sunday.
Can we put an unleavened disc on the white chocolate mousse?
Goods.
Hi Kimberley, so normally the wafer disc is not placed on a mousse. If you absolutely want to do it, put it at the last moment (this will prevent it from getting too soggy). See you soon :)
Hello !
Thank you for the recipe, I'm careless I doubled the quantities unfortunately on the milk chocolate mousse I only put 2 sheets of gelatin instead of 3 for the moment my desserts are in my freezer is what you think? will hold?
thank you for your comeback
Stephanie
Hello Stephanie, the milk chocolate mousse may be softer because it lacks gelatin... But you won't know what it's like until it defrosts. See you soon :)
Hello,
If I want to do for a 6 people I have to take which centimeter of disk please?
And by how much should I divide the ingredients?
Merciii
Hello Lucy, I don't make it smaller than the size indicated in my recipe, too complicated to make each mousse small quantity otherwise. On the other hand, know that you can freeze the portions that you have left over! Always nice to taste later... See you soon :)
A pure delight very easy to make!
My hosts loved it!!
Thanks Lilie
Thank you Joelle for your feedback on this recipe! :)
Hello, I'm not an expert and I'm struggling to make my whipped cream, yet I took 30% full cream, put in the fridge with the dish and the whisk… do you have any idea of my mistake? And if not, can we make traditional chocolate mousse with whipped egg whites? THANKS
Hello Jenny, first of all I do not recommend a traditional chocolate mousse as a replacement because the texture will not be the same at all, it will hold less well and the cut will be much less clean. For the whipped cream, you can even put your utensils in the freezer for 10 minutes (it will be even colder). Whether you do it with a mixer or a food processor, the goal is to bring air inside the cream to transform it into whipped cream, I advise you to beat for a long time at medium speed. It will take shape before your eyes. See you soon :)
Hello, I have a question about the recipe, is it good to put the sugar in the egg whites from the start, and are the yolks incorporated straight away with the mixer or spatula like the powders? Thank you
Virginie
Hello Virginie, yes that's it: you beat the egg whites a little, they foam, you add the sugar. Then you use a spatula to incorporate the yolks and the dry ingredients without breaking the egg whites. See you soon :)
Thank you for this recipe. I made it today for tonight (it took 6 hours). Really delicious, my sister-in-law who usually nibbles, ate her whole portion. My brother-in-law didn't wait for everyone to be served because it was winking at him. It was a try for my daughter's 1st birthday, everyone approved. Thank you
Thank you Justine for your feedback! Glad your whole family likes it :) See you soon!
Hello,
Tried it for this weekend, was a great success. The crunch didn't crisp but I had to freeze it due to lack of time before the scheduled date. But no regrets despite everything.
Thank you for this recipe.
To redo
Hello Agnès, thank you for your feedback, I think your crispy cake has taken on moisture. Glad the dessert delighted your loved ones! See you soon :)
Hello
Thank you for this recipe, I have several questions, the first is: can we reverse the layers? Put the white chocolate mousse in the middle of the other two mousses. Then I would like to know if we can put small edible decorations for cakes instead of shavings, without risking that it sinks into the cake?
Thank you for your answers ☺️
Hello Virginie, to answer you, yes you can reverse the order of the layers but it's the gradient side that is pretty in a 3 chocolates, it's a shame to change :) As for all desserts, the decoration on top must remain light otherwise you damage your dessert. See you soon :)
Hello !
I'm only 14 but I love baking so I decided to make your recipe.
I made it perfectly without help. Thank you for your well explained recipe!
A question for next time: is it possible to cover it with a chocolate mirror glaze as well?
Merci :)
Hello Lou-Ann, and thank you for your feedback, well done! If you want to add a step to this dessert (already long enough to make for my taste :)), yes you can make a mirror glaze (on frozen dessert so that it sets properly). See you soon :)
Hello, I have a 26cm diameter entremet ring that is only 5cm high. Can the difference in diameter compensate for the lack of height depending on your quantities?
Thank you in advance
Hello Aurélie, to get the answer, you need to calculate the volume: 3,14 x radius x radius x height. You will divide the volume of your mold by the volume of my mold and you will obtain the number by which to multiply your ingredients. See you soon :)
Hello,
I made the recipe with 150 bloom gelatin sheets but it seems to me that the vahiné are 200 bloom! Will this pose a problem for holding the cake? THANKS
Hello Eleonore, yes indeed Vahiné is 200 bloom. The difference with yours is not huge, it should be fine - anyway it's done! I'm keeping my fingers crossed :) See you soon
Hello, do you have a tip for "measuring" the layers of mousse in order to have a nice uniform result when unmolding the dessert?
Hello Jennifer, if you follow my recipe to the nearest gram, I assure you that your result will be like in my photos = equal layers in height. See you soon :)
Hello, I would like to try your recipe. Is it possible to replace the gelatin with agar-agar? If so, what are the doses to follow? Please, thank you.
Hello Yamma, to answer you, I never use agar agar, the dosages to apply are written on the manufacturer's box. See you soon :)
Hello Lilie, I want to make the dessert. I read the comments but I still have a question. My mold is 26 cm in diameter and 6 cm high. I calculated the volume which will be about 400 cm3 less than yours. Will the layers be too thin as a result? What is the height of your dessert with the 22 cm mold? Thank you :)
Hello Christelle, mine is about 7-8cm in height by eye. You have to calculate the volume as soon as you enlarge the mold, to know by how much to multiply your ingredients (and thus have the same final height as mine. See you soon
Hello, I followed the recipe to the letter and the cake was perfect even with a 26 cm mold. Big success! Thank you for all these very clear explanations!
Thank you Christelle for your feedback! See you soon :)
I made this dessert for my brother's birthday, he was delighted. The cake was excellent, everyone loved it. I followed the recipe to the letter and the result is really great. Thank you for this very detailed and well explained recipe. I will try another of your recipes
Thank you very much Emilie for your feedback! I am delighted that you like the dessert. See you soon :)
Dessert made yesterday as a couple (and in peace lol), for an invitation this afternoon. Recipe followed to the letter. Unmolded just now, it is magnificent, as in the photo. Thank you for this lesson
Thank you very much Brigitte! I am very happy that your dessert was successful! See you soon :)
Hello
I made it for my daughter's birthday, I didn't want sugar paste this year.
Great recipe, I poured a mirror glaze.
Merciii
Thanks Raph for your feedback! Glad that your family liked this 3 chocolate dessert :) See you soon
Hello. Is it possible to put the white chocolate mousse in the middle? For aesthetics
Hello Oriane, the goal is to make a gradient but if you want to swap the layers, you can. See you soon :)
Hello, I would like to try this recipe for a birthday cake. I have no room for error. I wanted to know at what temperature do you let the chocolate fall before incorporating the whipped cream? Thank you
Hello Emilie, for this step I don't use a thermometer, because there is no need: you let it cool down a little bit, it should be neither too hot nor too cold when you add it to the whipped cream. You can use my step-by-step photos to see the expected texture. See you soon :)
Hello,
Thank you very much for this recipe. I would like to make it, but I am afraid I will not have enough time. For the cold setting of the white chocolate mousse, it is written 8 hours in the fridge, but is it possible to put it in the freezer? If so, how long should it stay there?
Thanks for your response :)
Hello Marie, the 8-hour refrigeration concerns the entire dessert, not just the white chocolate part. In the freezer, it will make you lose time because it will freeze and then you will have to defrost in the refrigerator. So I do not advise you if you are in a hurry, see you soon :)
Hello, what can we replace the bitter chocolate with for the sponge cake?
Thank you
Hi Richard, there is no possible replacement for the bitter cocoa powder as it is a key ingredient in this sponge cake. See you soon :)
Thank you also for this recipe! It is clear, well explained and super good!
Everyone appreciated it ! THANKS !
Thank you very much Cyrielle! See you soon :)
One of the best cakes I know :)) I must have made it 5-6 times already :))
Thank you very much Bianca for your feedback! See you soon :)
Hello,
Can you use any dark chocolate for the mousse?
This time I took a 100% cocoa chocolate and I was not able to smooth it.
Usually it works very well with baking chocolate.
Otherwise very good recipe.
Philippe
Hello Philippe, still pastry chocolate! Or even better cover chocolate, otherwise hello disaster. See you soon :)
Hello,
This little message to thank you for this recipe. Made several times and still good.
Thanks again for sharing.
Good evening and happy New Year's Eve ;)
Thank you very much Greg! See you soon :)
Thank you for the recipe, my guests enjoyed it, however the texture was not melting like a pastry chef's, it was a little stiff. I used Tablier blanc gelatin from Leclerc (bloom not specified on the package), could this be the cause?
Hello Chantal, the visual result should be like in my photos, if it is not the case it must come from the gelatin indeed. For baking, always prefer the real brands on the shelf like Vahiné rather than the supermarket sub-brands: we often have surprises! See you soon :)
Good morning. I would like to know if your dessert reaches the height of your 9 cm from your mold. And if I can keep the same proportions for a mold of 26 cm in diameter and 3 cm in height. THANKS
Hello Gregory, the dessert should be 6cm high from memory. In any case, your mold is too low to contain the quantities in my recipe. You would need about 75% of the ingredients listed. See you soon :)
Hello and thank you for the recipe. I made it this weekend for my son's 3rd birthday and we had a great time, it's amazing!!! Thank you very much.
Thank you very much Audrey! I'm glad you were able to treat your little family. See you soon :)
Hello,
I have already made your recipe, I love it thank you very much!
I wanted to make it again but one of the guests is allergic to eggs and milk. Is it possible to replace the eggs?
Hello Anais, unfortunately it will not be possible to remove the eggs in the sponge cake (it is the base of a sponge cake) nor the dairy products in this recipe... I recommend instead my vegan chocolate cake and its vegan ganache here: https://liliebakery.fr/gateau-chocolat-vegan-ganache/
Good evening, this made me want to try it but I would need some advice,
I would like to make a rectangle 21 cm x 29 according to my calculations I would have to multiply the doses by 1.6, do you find this coherent?
How tall is your cake?
Thank you very much for your answer
cordially
Dany, amateur grandpa discovering pastry for little children
Hello Dany, my dessert is approximately 6-7cm high. You need to have a rectangular frame as tall as mine. See you soon :)
Bonjour.
The last time I wanted to make a chocolate dessert when I incorporated the chocolate it crystallized.... Was it too hot, too cold? I don't dare make it anymore....
Hello Stephanie, chocolate crystallizes when it is really too hot. Here we heat it first with cream (it is not alone to be heated), then we make the whipped cream and add it in two times to the whipped cream (not with a whisk but with a spatula). I hope this can help you, many readers have succeeded with this recipe as you can read in the comments. See you soon :)
Thank you, recipe followed to the letter and it's a real success! Delicious cake that has its effect! It was the first of your recipes that I made and something tells me that I will try others (and follow you on Insta) Bravo for your work, your site is very pleasant to browse.
Thank you very much Johanna! I'm really glad you like it. See you soon :)
Directly from my test, my sponge cake swelled in certain places, I cut it so that it was almost straight, but what do you think this is due to?
Also, I want to remove my circle and just leave the Rhodoid to freeze so there is no risk of collapsing when removing the circle? And to remove the circle, do I open it and remove it or do I just slide?
Hello Aline, if the sponge cake has not risen evenly it may be related to your oven: the heating elements do not heat the same everywhere in your oven, or the sponge cake was not smoothed enough before putting it in the oven. You should not remove the ring, keep it for safety :) See you soon
Hello, I wanted to make this dessert but in a montage way. I wanted to layer them but I realize that it might be complicated since it's mousse LOL... darn :/ maybe I can put it on top of a more substantial cake? But nothing on top of this one I suppose?
Thanks for your feedback.
In any case, it’s very inspiring :)
Hello Blandine, this 3 chocolate dessert can be served as is (nothing above in any case). See you soon :)
hello lily
I have a mold measuring 24 cm by 6 cm high, can I keep the same quantities from your recipe?
Thank you for your reply
Hello Martine, to get the answer, you need to calculate the volume: 3,14 x radius x radius x height. You will divide the volume of your mold by the volume of my mold and you will obtain the number by which to multiply your ingredients. See you soon :)
Hello,
I made the 3 chocolate dessert for my family and it was really delicious. I followed the recipe to the letter.
When I took it out of the fridge, the white chocolate mousse was quite creamy. It held up well on the cake but it wasn't really firm. I was a little afraid that it would leak after a few minutes but in the end it was fine.
Otherwise, the crispiness was very good but it was a little difficult to cut it with the spoon. Is this normal?
I would do it again with pleasure. You made my little family happy for Easter.
If you have any advice regarding what I wrote above, that would be great because I plan to do it again.
Thank you very much
Hello Nelly, I'm glad you liked this dessert! If you respected the dose of gelatin for your white chocolate mousse, there's no reason why it won't hold. The crunch is too hard if you pack it too hard or too thick. So you can adjust next time. See you soon :)
This recipe is superb and quite easy to make because it is well explained.
It was a first in baking for me and I am super happy with the result!!!
Thank you Aurélie for this recipe
Great! Thanks Manon for your feedback, glad you liked it :) See you soon
I have made it twice and it is a real pleasure to make and especially to taste.
Thank you Christian! Glad you like the dessert :)
Thank you for this magnificent recipe that I have just made for the first time. Everything is so well explained that I succeeded by following all the instructions. I just increased the quantity of ingredients a little to make a 1 cm mold because there were a lot of us. It is just perfect and was unanimously appreciated.
Thank you
Thank you Gigi for your message! See you soon :)
This cake is killer, I have only had compliments. It is very light even after a good meal. Looking forward to doing it again
Thank you Véronique! Glad you like this dessert :) See you soon
I love it very much and so does my family.
Thank you! Glad you like it :)
Hello
This is the 2nd time I've made the 3chocos and it's excellent. Now I'm making another one for tomorrow and I'm also going to tackle the strawberry charlotte
Thank you very much Emilie for your feedback! :) See you soon for other recipes
Your dessert recipe is perfect. I made it for my little sister's 30th birthday (40 portions) and it was a huge success.
I would like to make it again for my boys' birthday next month (13 and 1) but my eldest is allergic to nuts so I can't use pralinoise. Do you have any advice on how to replace it in the crunch? Maybe milk chocolate with a little butter? I'm afraid it will be too hard if I change the type of chocolate so I prefer to ask your advice.
In any case I love your site, I have already tested several of your recipes and they have always been delicious.
Thank you for sharing your know-how.
Hello Angelina, the pralinoise softens the crunch, so if you remove it, it will be harder in texture... You can take another crunch like the white chocolate one from this other recipe, which does not contain pralinoise: https://liliebakery.fr/bavarois-framboise/
Hello
I haven't found any praline, but I have praline paste, the quantities remain the same, so should I use 90g of praline paste?
thank you for your reply
Hello Sonia, to answer you, no the praline paste is not enough because the pralinoise is a mixture of praline + milk chocolate. I 100% recommend the pralinoise. The milk chocolate helps with the texture. See you soon :)
Hello, do you use icing sugar to make the whipped cream?
please
Hello Julien, so to answer you, no there is no need for icing sugar to make whipped cream, it is the addition of melted chocolate in each of them that will sweeten them afterwards. See you soon :)
Hello,
I made this dessert this weekend. It's really amazing!!! All my guests loved it from the youngest of 3 years old to the oldest of 82 years old. Thank you very much for this great recipe.
Thank you very much Laurence! I'm really glad you like it :) See you soon
Thank you for the recipe and the advice that allowed me to make a beautiful birthday dessert, very appreciated by my guests. This is the 2nd cake made with a recipe from your site, successful every time.
Thank you very much Nicole! Glad you like this 3 chocolate dessert so much! See you soon :)
Hello,
Do you think the cake is "hard" enough to put Frozen figurines on it (my 5 year old daughter's requirement)? It looks so good..
Thank you so much!
Hello Mariline and thank you for your message. Unfortunately on a dessert it is difficult to put more than candles because the texture is not hard enough (it also depends on the weight of the figurines) :) See you soon
Hello, I would like to make the dessert with a 30cm diameter mold, do I have to double the ingredients to have a good height of cake?
Hello Melissa, it is possible but you have to do a volume calculation to get your answer.
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
Goodbye :)
Many thanks for this recipe. My guests loved it.
Thank you Chantal, with pleasure! See you soon :)
Hello,
There will only be three of us tasting this magnificent cake. My circle is 16cm by 6cm high. How should I adjust the quantities?
Thank you ☺️
Hello Laetitia, you need to do a volume calculation to get your answer.
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
Hello Lilie,
Thank you for this recipe, made for the 2nd time for my daughter's birthday who is very selective when it comes to desserts.
Comment from the main interested party: "Better than in pastry! Your cake is very well balanced"
The pastry chef's response: "It's not me, it's thanks to Lilie who explained everything so well" ;-)
Of course, the cake was appreciated by everyone and devoured in no time.
I think I'll be asked for it often...
Oh thank you very much Sylvie! Glad your daughter likes it so much in any case :) See you soon
This is the first time I've left a comment for a recipe, but I couldn't do otherwise. This recipe was unanimously acclaimed the first time. The step-by-step process is understandable even when you have little experience. Thanks again for sharing, perfect cake and not too sweet.
Hello Anne, oh thank you so much! If you found the "perfect cake" then that's great! See you soon :)
Hello Lilie,
I made this dessert for the first time for my little niece's baptism at the end of July and it was a huge success! A great success to the point that the guests thought it came from the pastry shop.....
I'm preparing a second one for Sunday, hoping that it will be as successful.
I also tried the pear and chocolate Bavarian cream, excellent!
The lemon/poppy seed cake is amazing!
Thank you Lilie for these superb recipes..
Thank you very much for your feedback Nathalie! The best compliment is when your loved ones think it comes from the pastry chef :) See you soon for other recipes
Bonjour,
I would like to make your dessert again but this time use a rectangular format. Do you have a technique for adjusting the recipe?
Merci :)
Hello Elsa, at the bottom of my recipe sheet you will find the technique explained to modify the size of your mold compared to my recipe. See you soon :)
Hello,
Thank you for this lovely sharing.
Do you think it is possible to place a silhouette of sugar paste or chocolate paste (flat and as thin as possible) on the dessert?
In advance thank you
Hello Corinne, to answer you, no, no sugar paste or other paste with a dessert, it's too fragile (mousse). See you soon :)
Excellent recipe, thank you! We enjoyed it! I just replaced the lace pancakes with almond and hazelnut praline and it was very good!
Thank you Samia for your feedback! Glad you like it! See you soon :)
Hello!
I just made this recipe for my daughter's birthday!
I hope it will be a success.
On the other hand, when I made the crispy layer, I didn't have any baking milk chocolate, so I used classic milk chocolate (Lindt). Do you think it will be good?
I also wonder if I have to remove the circle at the last moment or if I can leave the dessert in the freezer without its mold, just with the Rhodoid?
Thank you very much
Hello Mylène, for your chocolate it should work. On the other hand for the circle, do not remove it before the fridge. It is for safety. See you soon :)
Succulent
Thank you very much Muriel! See you soon :)
Hello Lilie
I would like to make this dessert in a star mold, do you think it is possible by reversing the steps with setting in the freezer, I have already made desserts this way but not with chocolate.
Thank you in advance
Hello Helen, so if you have already used your mold for desserts, it should work with this recipe too. See you soon :)
Hello Baker's daughter, I made my first dessert last weekend at 1 years old lol for my daughter's 44th birthday. So I was under pressure and I had congratulations from everyone including my dad ❤️ Very easy to make thanks to all your super well detailed steps and your advice, a big thank you Place to the pear chocolate speculoos log for Christmas, hoping that it meets the same success Happy end of year to you
Oh great, thanks Stephanie! See you soon :)
Hello, thank you so much for this recipe, I tried it 2 weeks ago, and it was excellent! This will be our Christmas dessert. It will spend the night in the freezer and I will put it in the fridge tomorrow morning so that it is perfect for dinner. Thank you so much!
I love your recipes, they are great! I would like to make this 3 chocolates in 26 cm. Is increasing by 50%, i.e. doubling the doses, enough? Thank you very much!
Hello Julien, thank you for your loyalty! To change the sizes compared to my recipe, I give the calculation to do directly at the bottom of the recipe card. It is the most precise. See you soon :)
Simple and delicious at the top
Hello, can I add some pieces of pear to the dark chocolate mousse?
Hello Karine, if you like you can add tiny pieces of pear in syrup, but not too much either. See you soon :)
Hello thank you for this recipe
We all had a great time
Another dessert in my favorites
It hasn't been long since I discovered your blog and so far it's been a success.
Excellent recipe! The whole family was delighted <3
Thank you Nicolas! See you soon :)
Great recipe, thank you.
super good!! It made a big impression on my guests.
Thank you Diane!
Hello
I'm going to make this recipe this weekend for my daughter's birthday. Is it possible to skip the sponge cake and start the cake directly with the crunchy base?
thank you for your reply
Hello Stephanie, to prevent the dessert from slipping when cutting, the sponge cake is useful, I advise you to make it anyway. See you soon :)
Great thank you
Thanks Alisson :)
Hello,
Thank you for your recipe. I made it for my daughter's birthday and we loved it.
I want to do it again for my wedding celebration (20 years) and I would like to put the photo of our wedding on the cake to mark the occasion.
Will the photo stick to the chocolate mousse or do I have to spread a thin layer of sugar paste to adhere the photo?
Thanks for your feedback
Hello Claire, thank you! I don't know about the photo, you'd have to ask the person who made the photo for you (in sugar?). See you soon :)
Hello Lilie
When you say low-sugar white chocolate and high-quality milk chocolate, what brand are you talking about please?
Thank you in advance!
cordially
Hello Baba, I recommend Valrhona or Callebaut. If you don't have one in the supermarket, you can buy Nestle dessert, but it's sweeter. See you soon :)
Hello, can we freeze the desserts?
Hello, yes. See you soon :)
Hello,
Is it possible to put it in the fridge for less than 8 hours? It's a bit of a last-minute cake, I make it in the morning for the evening...
Hello Amina, 6 hours yes, see you soon :)
Hello, I made this cake once and it was a real treat! I recommend this recipe!
But this time I would like to do it again but someone is allergic to gluten, is this recipe possible? Is there gluten?
Thank you in advance
Hi Charline, glad you like it! Yes, there is a little gluten (in the crispy base and the bottom sponge cake). I don't have an alternative to give you unfortunately. See you soon :)
It's for Saturday night so I can start today and finish it tomorrow?
If so, can it just stay in the refrigerator?
Have a nice day and thank you for your recipe.
Hello Corinne, yes it's possible. See you soon :)
This recipe is really great every time I make it everyone loves the texture
Just one problem for me is the balance between the layers.
How do you make such even and straight layers? Perhaps the whipped cream should be more liquid so that it spreads itself in the mold? Thank you.
Hi Jessica, a little stroke with a spatula if you need to smooth it out would be perfect. See you soon :)
Hello, I just made your recipe which is pure delight, thank you.
But I would like a little advice to obtain regular layers of mousse like yours, however I use a piping bag but it is never with a beautiful result
thank you in advance
Have a good day
Hi Stephanie, I don't have any special technique other than smoothing with a spatula. See you soon :)
I loved the recipe, thank you :)
Thank you Océane for your feedback! See you soon :)
A very good recipe, easy to make. I add a red fruit coulis when serving.
Thank you Hélène! See you soon :)
An incredible recipe, a perfect balance of 3 chocolates, a biscuit (sponge cake + praline) that is slightly crunchy and soft.
I did it for a birthday, it was a success and I received compliments from all the guests.
Thank you for this recipe
Great! Thanks Elodie for your feedback, see you soon :)
Hello
I'm going to try this recipe for my daughter's 20th birthday, but the circle I made is 23 cm in diameter and 5 cm high. Will that be enough, considering you mention needing 10 cm ribbon?
Merc
Hello, no, 5cm high is too low. See you soon :)
Hello, I followed this recipe step by step and it was absolutely delicious. Thank you.
Thank you very much Corinne! See you soon :)
Hello
I'd like to use your recipe for the holidays with my family, but I'm surprised by the quantities given for 10 people. You specify a 9cm high by 22cm diameter ring mold, which gives a volume of 3912 ml (as you also mention in the comments), resulting in portions of approximately 400 ml per person, which seems enormous to me... a generous portion being around 200 ml... so have I misunderstood the recipe, or are the proportions actually intended for about twenty people? Thank you for your reply.
Hello, I have some foodies who are reserving their tickets. See you soon :)
Hello, your recipe looks delicious and I'm planning to make it for Christmas. Do you think it would be possible to add a mango and passion fruit insert, for example, as I love those fruits? Thank you.
Hello, yes, but I've never tested it; you'll have to do it yourself. See you soon :)
Thank you for this excellent recipe! I followed it step by step, adhering to all your instructions, and it was delicious! I received nothing but compliments :) You can tell you're passionate and have spent a lot of time perfecting your recipes, so thank you again for sharing all of this with us!
Oh thank you so much Sylvia! See you soon :)
Hello, can this cake be prepared the day before? If not, what is the maximum number of days in advance? Thank you for your reply.
Hi Eric, it can be made entirely two days in advance, no more, so that it retains its flavor well. See you soon :)
Hello,
I've tried this recipe several times, I love it!
But I consistently have the same problem: when preparing dark chocolate mousse, the chocolate and hot cream mixture tends to curdle and release some water, as if the chocolate had overcooked. Yet, I heat it very gently and carefully. Also, the mixture is thick, and when you taste it, the dark chocolate mousse differs somewhat from other mousses in terms of texture (it feels less smooth, thicker).
How to fix this?
Hi Nicolas, if it's simmering in the pan, it means it's been overheated. See you soon :)