4-INGREDIENT LAYERED CHOCOLATE MOUSSE ENTREMET – Incredibly delicious minimalist dessert to serve on special occasion or just for fun!
After receiving so many compliments about this cake on my feed, I had to post it on my blog and share this super simple recipe with you! To be very honest you don’t need to be a pastry chef to crush this 4-ingredient layered chocolate mousse entremet!
What you need is a food processor to make the crust and a mixer to make the mousse (especially for the white eggs). It’s a very minimalist dessert that will satisfy any chocolate addict!
I used 72% chocolate in my recipe as we like desserts that are not sweet but feel free to use a chocolate bar with higher sugar content if you tend to prefer sweet desserts.
I also got many questions about the shape of the cake: I used a silikomart silicon mold.
You can also find my favorite mold in my amazon SHOP
For the decoration, I painted chocolate chips and cacao nibs with gold food painting. 
If you make this recipe, please tag me on insta!
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2-LAYER CHOCOLATE MOUSSE ENTREMET
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 8-10 1x
Description
4-INGREDIENT LAYERED CHOCOLATE MOUSSE ENTREMET – Incredibly delicious minimalist dessert to serve on special occasion or just for fun!
Ingredients
Crust
- 2 cups roasted hazelnuts
- 1 cup roasted almonds
- 1 (200g) 70% chocolate bar (50% works too), melted and cooled down
Mousse
- 6 whole eggs, separated
- 1 yolk
- 1 (200g) 70% chocolate bar (50% works too), melted and cooled down
- 1 pinch salt
Instructions
Crust
- Using a powerful food processor, blend your almonds and hazelnuts (for around 5min) until having a smooth preparation. It should look similar to a thick nut butter (not as oily)
- Add the cooled melted chocolate and blend for another 2 min.
- Spread on parchment paper in a round shape the size of your mold and freeze for 2 hours.
Mousse
- While the crust is setting in the freezer, beat at high speed the egg whites with a pinch of salt.
- Your whites should be foamy and stiffed. It usually takes me around 5 minutes to have the perfect consistency.
- Mix the egg yolks with the tempered chocolate. Add the mixture to the stiffed egg whites.
- Mix slowly with a spatula or use your mixer on low speed.
Assemble
- When fully combined, pour the mousse in the shapped silicon mold (the cake will be layered upside down. If you are using a springform mold, inverse the following steps by plaing the crust first and by covering it by the mouse after.)
- Let set in the freezer for 30 minutes.
- Remove the crust from the parchment paper and press slightly onto the mousse. Try to make this side as flat as possible.
- Freeze for 3 hours.
- Let the cake thaw in the fridge for 30 minutes before serving.
- The crust can be kept in the freezer for up to 1 month and the mousse for up to 2 days because of the raw eggs.
We made this dessert, using the silicon mold from Amazon. Are the directions correct in that you make the nut & chocolate crust first and push it down into the mold and then put the chocolate mousse on top of the frozen crust? I am concerned that when it comes time to unmold, the lighter mousse layer will then be on the bottom and the interesting nut layer on top. Is that right?
hi there! thanks for reaching out!
You’re right! Just updated the recipe because I changed the pictures and mold.
The crust should be on the bottom covered by the mousse! hope it helps