Dark Chocolate & Raspberry Silk Entremet
Sébastien Ordioni, adapted by JojoM
Restaurant-meets-boutique entremet: almond–cocoa base, 70% dark chocolate mousse, raspberry crémeux insert, and a glossy black cocoa glaze.
Dark Chocolate & Raspberry Silk Entremet 🍫🍇
When elegance meets intensity — this Chocolat Framboise entremet is where restaurant refinement meets boutique patisserie flair. A whisper-light almond–cocoa base, a melt-in-mouth 70% dark chocolate mousse, and a jewel-toned raspberry crémeux insert come together under a glossy black cocoa glaze that mirrors perfection. ✨
Each slice offers a harmony of textures: the airy mousse, the soft sponge, and that tangy berry heart that cuts through the richness — pure silk for the palate.
🥄 Layers of Luxury
The base begins with a delicate almond–cocoa sponge, light yet flavourful — a perfect contrast to the smooth, dark mousse above it. Hidden within is a frozen raspberry crémeux, its tartness balancing the dark intensity of 70% couverture chocolate.
The glossy glaze, tinted with black cocoa, transforms the dessert into a mirror of sophistication. The secret? Temperature control and patience. A glaze poured at just the right 33°C will coat the cake seamlessly, creating that iconic sheen. 🌑
🍫 Chef’s Touch
Sébastien Ordioni’s inspiration behind this entremet lies in the contrast — restaurant-style decadence with boutique precision. The crémeux insert freezes the fruit flavour in time, literally and figuratively, while the mousse delivers warmth and depth.
Use high-quality couverture chocolate — something with fruity, roasted notes. The better your chocolate, the more refined your mousse will taste. 💡
💡 Tips for a Perfect Finish
- Freeze the raspberry crémeux solid — it ensures a clean, defined insert.
- Blend the glaze briefly to avoid bubbles and maintain mirror gloss.
- Pour the glaze at 32–34°C while the cake is fully frozen.
- Bake the almond–cocoa base just until set — tenderness is key.
- Choose a chocolate around 70% for balanced sweetness and depth.
🌸 Serving & Presentation
Once glazed and set, decorate with a few fresh raspberries, delicate chocolate shards, or edible gold leaf for that final touch. Allow the entremet to thaw slowly in the refrigerator before serving.
Each slice reveals those contrasting tones — dark, ruby, and pale almond — a visual and flavour symphony worthy of any pâtisserie display. 🎨
🧊 Make-Ahead Magic
This entremet loves the freezer. You can make the insert and the full assembly ahead — simply glaze the frozen cake before serving day. It defrosts gracefully, keeping structure and shine intact.
A true chef’s secret weapon when entertaining guests or preparing for special occasions. 🎂
Author: Sébastien Ordioni, adapted by JojoM
Dark Chocolate & Raspberry Silk Entremet
Sébastien Ordioni, adapted by JojoMRestaurant-meets-boutique entremet: almond–cocoa base, 70% dark chocolate mousse, raspberry crémeux insert, and a glossy black cocoa glaze.
Chef's Tips
Freeze the raspberry crémeux solid for a clean, sharp insert.
Blend the glaze briefly (about 1 minute) to avoid air bubbles and keep it glossy.
Glaze at 32–34°C for a smooth coat; cake must be fully frozen.
Bake the almond–cocoa base just until set to keep it tender.
Use high-quality 70% couverture for depth without excessive sweetness.
Tools Used
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Ingredients
Raspberry Crémeux
Almond/Chocolate Base
Chocolate Mousse
Dark Chocolate Glaze
Instructions
Make the Raspberry Crémeux (Insert)
- 1
Bring cream and milk just to a boil.
- 2
Whisk yolks with sugar until pale; temper with the hot dairy.
- 3
Cook gently to 82°C in a bain-marie, stirring constantly.
- 4
Remove from heat; dissolve softened gelatine.
- 5
Pour over white chocolate; blend smooth.
- 6
Cast into a 16 cm mould; press raspberries evenly on top.
- 7
Freeze solid.
Bake the Almond–Chocolate Base
- 1
Mix icing sugar with almond meal, then whisk in flour and cocoa.
- 2
Whip egg whites, stream in granulated sugar to soft peaks.
- 3
Fold whites into dry mix until just combined.
- 4
Spread on lined tray (approx. 20×20 cm).
- 5
Bake at 210°C (410°F) for 11 minutes; cool, peel paper.
- 6
Cut a 16 cm disc; reserve.
Whip the Chocolate Mousse
- 1
Cook 30° Baumé syrup to 110°C (230°F).
- 2
Drizzle over yolks and whip until pale and cool.
- 3
Stir in melted 70% chocolate.
- 4
Fold in softly whipped cream until smooth.
Prepare the Dark Chocolate Glaze
- 1
Cook sugar, water, and colouring to 110°C (230°F).
- 2
Separately bring cream and glucose to a boil; whisk in cocoa off heat.
- 3
Combine both mixtures off heat; dissolve softened gelatine.
- 4
Blend with an immersion blender for ~1 minute; avoid excess air.
- 5
Use at 32–34°C on a fully frozen cake.
Assemble & Finish
- 1
Place almond–chocolate disc in 18 cm ring; add mousse halfway.
- 2
Unmould frozen crémeux; set in centre. Cover with remaining mousse and level.
- 3
Freeze until rock solid.
- 4
Unmould; set on a rack and glaze completely. Let excess drip.
- 5
Decorate (fresh raspberries, chocolate shards). Thaw in fridge before serving.
Comments & Reviews
Amelie
10/12/2025
So elegant—glaze was mirror-shiny at 33°C and the insert sliced perfectly.
Graham
10/12/2025
Used a 64% chocolate and it was a touch sweeter but still balanced. Big hit.
Lara
10/12/2025
Tip to freeze the crémeux overnight was clutch. Clean layers and great texture.
Noah
10/12/2025
Swapped almond meal for hazelnut—delicious with the raspberry.
Nutrition Facts
Serving Size: 1 slice (1/12 cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
