A dessert with sweet Italian flavors, this Chocolate and coffee mascarpone entremets will charm you for sure! For decoration, you can add some pretty caramel-coated hazelnuts...
How to make this chocolate and coffee mascarpone dessert?
As with most desserts, I advise you to start in advance. There are several levels to make, and it is better to take your time, for example the day before or the day before that.
We start by making the soft hazelnut and coffee biscuit (if you don't have hazelnuts, you can use almonds). We then tackle the creamy chocolate part which is placed on the cooled biscuit.
Finally the last step is that of the mascarpone mousse. It is made from egg yolks and whites beaten until stiff. This is what creates the airy effect of the mousse.
For the decor, I created caramelized hazelnuts. Do you think it's complicated to do? Well, not at all. Just make a dry caramel, dip the hazelnuts in it, previously stuck on small wooden skewers, and hang them vertically while they dry!
If you like this kind of desserts, I also recommend theCrunchy praline and hazelnut Dulcey entremets and Bavarois pear chocolate on crunchy speculoos.
If you make this dessert, don't hesitate to tag @liliebakery on Instagram so I can see your achievement!
- 3 Egg whites
- pinch of salt
- 100 g powdered sugar
- 1 tbsp of flour
- 2 cc of ground coffee
- 125 g ground hazelnuts
- +
- 180 g dark chocolate pastry
- 75 g soft butter
- 3 egg yolks
- 3 Egg whites
- 20 g powdered sugar
- +
- 3 Vahiné gelatin sheets
- 3 egg yolks
- 50 g powdered sugar
- 250 g of mascarpone
- 3 tbsp of milk
- 3 egg whites
- 1 pinch of salt
- 50 g powdered sugar
- +
- 80 g powdered sugar
- Some hazelnuts
- Hazelnut & coffee biscuit: preheat the oven to 160 ° c traditional heat. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently incorporate the dry ingredients using a spatula (so as not to break the whites!). Pour the dough into a 23 cm mold with removable bottom or pastry ring on a baking sheet. Bake for 35 minutes. Let cool then unmold. Place on a wire rack for complete cooling.
- Chocolate mousse: melt the dark chocolate in the microwave or in a double boiler. Once melted, add the butter in pieces. Pour this melted chocolate over the egg yolks, mix well. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently fold the egg whites into the chocolate preparation to create the chocolate mousse. Pour this mousse on the biscuit base (which you have replaced in your mold / circle). Leave to set in the fridge for at least 1 hour.
- Mascarpone mousse: soften the gelatin leaves in cold water. Whisk the egg yolks with the powdered sugar. Incorporate the mascarpone and mix well (there should be no more pieces of mascarpone, everything should be smooth). Heat the milk in a small saucepan and melt the drained gelatin in it. Then pour the milk into the egg-mascarpone mixture. Beat the egg whites until stiff with a pinch of salt. Add the sugar in rain, continuing to whisk. Gently fold the egg whites into the preparation to create the mascarpone mousse. Carefully pour this mousse into your mold / circle, on the chocolate layer. Smooth well. Leave to cool for a few hours, ideally overnight.
- Caramelized hazelnut decoration: make a dry caramel in a saucepan with powdered sugar until a nicely amber color is obtained. Prick a few hazelnuts on small aperitif peaks and plunge them upside down in the caramel. Lift the hazelnuts vertically, still upside down, waiting for the caramel filament formed to harden. Cut the filaments directly to the desired length, detach from the pick and leave to dry on a plate (or by planting them upside down in a cardboard or other support). Then decorate the dessert (be careful, do not put in the refrigerator, this will melt the caramel!).
It is superb your dessert!
Very nice, desserts
Bravo
as always a wonderful recipe! I want some ♥
I feel like all my comments are always the same on your blog but I don't know what else to say!!! It's SUPERB!!!! And surely very good, I have no doubt about that!!!!! :o)
Simply magical ^^
It is superb and very appetizing!
A superb dessert that must have made an impression at the table.
Each of its flavors is irresistible :)
Hummm still so good and beautiful!!! I love it! Bizz.
mmmmh everything I love!! I have way too many recipes to try (from your blog :) ) but I'm keeping this one nice and warm!!
He is magnificent!
My question may be stupid, I just wanted to know how the decoration is made with the little chocolate dots? I would like to know the recipe and the tools to make little dots like that. I should point out that I am a beginner lol thank you very much
Hello Amandine, for the little chocolate dots, you can simply use a freezer bag that you fill with melted dark chocolate, you just cut the end and you make dots on your dessert. There you go!
This dessert is superb!
The decor is very successful !!
WE
Audrey
Good evening, I forgot to tell you that I tried this dessert in the summer (I'm very sorry for not having taken any photos!!!!) BUT believe me, the recipe is so well explained that the cake becomes UNMISSABLE, it's beautiful, super good and it really makes a splash!!! My only downside was the hazelnut decoration, I don't know if it's the quality of my syrup but I couldn't have these beautiful long thorns, they broke too quickly because they became too thin, but I put them in anyway. At the risk of repeating myself, thank you again and do not stop!!!
Hello, it is true that the recipe is very well explained, but for me the cake was a failure, I don't understand why!!! I put it in the fridge and freezer all night and when I unmolded it the mousse melted.... if you have any advice, I'm all ears... in any case your recipes are superb.
Hello, it must come from your gelatin, @ soon
Hello,
I tested the recipe yesterday. I think the flavors go well together. However, the texture of the mascarpone is too gelatinous... And what texture should the biscuit have please?
Thank you for your delicious recipes.
@ soon
Hello, if the mascarpone layer is too gelatinous for your taste, you just have to reduce the gelatin next time. I like it as is. The biscuit should be soft, like a dacquoise. See you soon
Hello Lilie,
Is it possible to make this recipe 2 days before?
Well finally I made it Friday evening for lunch and it was really successful and very good :)
Everyone loved it;) thank you for your recipes
Hello, this dessert looks really delicious :) and the recipe is well explained ^^
a silly question...: you say it's for a 23 cm diameter circle, but I only have a rectangular frame so I would like to know for how many people the quantities indicated are made in order to adjust my frame to the right size ;)
Thank you very much in advance and good luck, we are already enjoying ourselves visually ;)
Hi,
I have a technical question. I love your mascarpone mousse. However, I fail it very often and I don't know why. Once my gelatin is melted and slightly cooled, I incorporate it little by little into the mascarpone mixture but lumps always form. I am desperate. Can you describe your method to me? Thanks in advance!
Ps: vs can also just reply to me by mail.
Hello, I always squeeze my gelatin well before melting it in a little milk, then I add it to the mixture which then becomes very smooth. You have to persevere. See you soon
Hello, does the fact that the mascarpone mousse has lumps alter the taste of the cake? I have the same problem...
I had the same problem, I think I didn't let the milk + gelatin mixture cool enough which cooked small pieces of egg whites. We'll see tomorrow when tasting :-(
I tried this recipe yesterday and it was a sensation, thank you very much for this recipe
Thank you Laetitia :)
Hello
A question before we begin:
Coffee powder: is it ground coffee that we add, Nescafé or liquid coffee?
Hello Geneviève, personally I use ground coffee, but Nescafé can work too, it's up to you. See you soon :)
Hello, we are not big fans of coffee in cakes, is it possible not to put some in the cookie? It won't change its consistency in any way?
Hi Mallory, you can remove the coffee, it won't change the consistency, just the hazelnut-coffee flavor (which I personally love!) See you soon
Hello,
I wanted to know how the assembly of this cake is done.
Should we cool the mousse directly on the cooled cake?
Thank you for your reply !
Hello Tita, as specified in my recipe, you have to do each part in succession, leaving it cool between each step so that the layers do not melt or mix. @ soon
Hello Lilie,
I would like to know if we can add white chocolate to the mascarpone mousse? and if so, in what quantity?
This year I'm dealing with Christmas desserts and I'd like to make this dessert and use the mascarpone mousse also in a "log" version in combination with a raspberry insert and pistachio daquoise biscuit!
Thank you for your answer ;-)
Hello Aurélie, great future achievements in perspective then! I let you test for yourself the quantities of chocolate to add to your recipe, tasting as you go, @ soon
[…] one of my favorite recipes from a blog that I particularly like: Lilie Bakery This blog offers several really excellent Bavarian creams or desserts that I recommend without […]
Hello,
Your cake looks so good and is beautiful. Congratulations
I would like to make this recipe for this weekend, can you tell me for how many people this recipe is?
thank you in advance
Hello, it's up to you depending on your guests :) it's a 23cm mold, see you soon.
Delicious dessert, the match is perfect.
Hello, for the hazelnut coffee biscuit, you indicate 2 tsp ground coffee, but the coffee will not dissolve, I doubt that the consistency in the mouth will be pleasant. Wouldn't it be better to incorporate instant coffee? Thank you
Hello Florence, it is indeed ground coffee for a more intense flavor result, it does not crack under the tooth because mixed in the dough. But it is possible to use instant if you prefer. See you soon!
Hello surely stupid question but is it possible to freeze it and if so how many times? ? I would like to make different bavarois for 50persons and this cake really tempts me I could not do at the moment.
Hello, yes you can freeze it, but I have never done it with this one. Allow a significant defrosting time in the refrigerator, about a day. Do not leave it out in the open air to defrost.
Thank you for this delicious recipe!
I used a 24cm circle and it was perfect!
Just a quick question: is the cookie supposed to be crispy? crisp? or soft?
I will try the Dulcey dessert soon!
Beautiful day
He's soft :)
Thank you very much, so that was perfect
I redo this dessert a fourth time, it is always a huge success !! I just add a thin crispy gavottes-pralinoise layer between the biscuit and the mousse.
Beautiful day !
Hello Lilie, thank you very much for this recipe that I have reproduced several times and which has been unanimous each time, easy, quick and so good if you want to see it, it's on my Instagram "ptitelilly78"
Thank you for your return :)
Hello
I find this wonderful cake and the flavors make you want to! I would like to do it for Friday evening, but since I work all day .. is it possible to make the biscuit on Wednesday evening, the mousses on Thursday evening and finalize the decoration on Friday evening? My fear is that the biscuit will be worse made 2 days before even stored in a metal box
Hello, that doesn't change anything, you have to wrap it in airtight film, see you soon.
How high is your dessert you know?
I have a removable frame which is 5cm high. It goes?
5 cm high is too small for this dessert...
Hello,
I have a problem with the mascarpone mousse which is full of lumps. I drained the gelatin well. What is it due to? The milk not cooled enough? Will it alter the taste or is it purely aesthetic? The biscuit is excellent and I will use it again as a base for other desserts. Thanks again for your recipes!
Hello, I think the lumps come from the incorporation of the mascarpone, you have to mix well before continuing with the other steps.
Hello,
I just made the hazelnut, coffee, chocolate and mascarpone dessert
I followed your recipe to the letter and I regret that my mascarpone did not hold together enough despite the 3 gelatin sheets... I think I might add one or two gelatin sheets next time, did you also have this problem?
For the hold of my top cream did not hold well for the 2 previous steps super well....
For my part, I made a praline biscuit instead of hazelnut (I had a lot!) which is also very good.
thanks in advance
kate
Hello, at my place this quantity works well, maybe it comes from the size of your mold?
Followed to the letter and I find it perfect. In any case all the guests loved it.
Thank you very much !!
Tried it for my dad's birthday and totally approved! A wonderful birthday cake, which is much easier to make than it looks. It's fresh, soft, airy and not at all heavy. In short, nothing to say except DELICIOUS!! Bravo lili<3
Hello
Very tempting recipe thank you for sharing! What are the dimensions of the mold used please?
merci beaucoup
Hello, it is written in the recipe 23 cm
Hello,
Thanks for the recipe!!! If I double the proportions (or even triple...), I also double (triple...) the proportions of gelatin????? Thanks!
Hello great recipe, I will test it on the other hand, do you have to use rodoid?
Thank you
Bonjour.
I plan to make your cake for Sunday lunch, can I start it on Friday or is it too early? Is it better to make it on Saturday?
Anyway it looks great. I hope I can live up to it.
I tested it yesterday and it was a pure delight, thank you Lilie for your magnificent recipes, you are a real chef, keep up the good work
Super :) Thank you Assia
I tested it yesterday, delicious treeeeees thank you very much chef lilie
Hello, I would love to try your cake but my gelatin sheets are all different sizes and weights (and different brands). Could you tell me the weight of ONE gelatin sheet you use? That way I will know how much to use. Thanks!
Hello Marguerite, these are the Vahiné Gelatin sheets that you find in supermarkets ;)
These gelatin sheets are not available in the US. Do you happen to know the weight of each gelatin sheet? 2g? 3g? That would help me a lot. Thanks!
Thank you for this recipe I'll test it tomorrow :)
Can I make the hazelnut cake, leave it in the circle to cool, then add the chocolate mousse directly on top in the circle?
Then add the mascarponne mousse and leave it in the fridge overnight, unmold it on Saturday evening?
Thank you ☺️
I tested the recipe last weekend... a killer...!!! A dessert with beautiful flavors that go together wonderfully!!! Thank you very much for this blog which is full of sweet treasures!
can I flavor the mascarpone mousse with liquid coffee extract in a bottle like vanilla or lemon extract in stores. but not coffee powder because I want to keep the white appearance of the top. I can't find a recipe for coffee dessert.
Hello,
Is it possible to make this dessert without gelatin, for example using agar agar? And if so, what quantity should be used as a replacement?
Thank you very much for your time in advance!
Tested and unanimously approved, this dessert is just perfect! Thank you very much!
I valid ! Everyone loved it and took a part, I carefully keep this recipe to redo it !!!
Hello,
Should I put rhodoid on it please?
Hello Prescillia, yes you can put a rhodoid film to facilitate the unmolding. See you soon :)