Choco-caramel and white-raspberry chocolate entremet

Here is a recipe whose presentation is superb. We keep the idea aside to receive friends!


For the praline feuilletine:

  • 200 g of pralinoise
  • 40 g of praline
  • 12 lace pancakes (6 cases of 2)

For chocolate-caramel mousse:

  • 200 g chocolate-caramel
  • 1 whole egg
  • 2 egg yolks
  • 40 cl whole cream
  • 50 g caster sugar

For the white chocolate mousse:

  • 40 cl whole cream
  • 200 g of white chocolate
  • Some raspberries

For the decoration:

  • 100 g dark chocolate
  • 50 g white chocolate
  • 1 cat tongue box


Prepare the praline feuilletine:

Melt the pralinoise in a bain-marie or microwave, add the praline and crumbled crêpes crêpes. Mix together. Take cookie cutters and spread the mixture in the bottom.

Prepare the chocolate-caramel mousse:

Melt the chocolate-caramel. In a dish, mix the whole egg and the two yolks with the powdered sugar, when the mixture is sparkling, add the melted chocolate-caramel.

Whisk the firm liquid cream into whipped cream and add to the chocolate / caramel mixture. Pour the mousse over the praline pastry. Put in the freezer for 1 hour.

Prepare the white chocolate mousse:

(Take out of the freezer the entremets). Whip the liquid cream.

Melt the white chocolate in a bain-marie or microwave and add to the whipped cream.

Add the raspberries, and mix together and spread the white chocolate mousse on the chocolate-caramel mousse. Put back in the freezer for a few hours, this in order to have clear edges during demolding.

For the decoration:

Spread about 100 g melted dark chocolate on rhodoïd leaves, wait for it to be hard and with a cookie cut make small shelves in dark chocolate.

Melt about 50 g of white chocolate, with a sheet of parchment paper, make a small cone with a small hole and fill it with white chocolate. Draw horizontal lines on the dark chocolate pucks and allow to harden.

Then you can put chat languages ​​on the outline of each entremets. Here is your decoration is finished. Exit the freezer two hours before tasting.