04 December 2025
Violet Black Currant Petal Entremet
RecipeShare Test Kitchen
A striking violet entremet with black currant–violet ganache, black currant gel inserts, white and purple chocolate coatings, and glazed currants for a bold floral finish.
This Violet Black Currant Petal Entremet is a bold, floral showpiece designed to impress. Inspired by haute patisserie techniques, it layers black currant–violet ganache with a juicy gel insert, wrapped in delicate petals and finished with a velvet-sprayed purple chocolate coating.
Components
- Black Currant and Violet Ganache: A silky custard-based ganache infused with black currant puree and violet essence, offering floral brightness and creamy tang.
- Black Currant Gel: A lightly set gel made with juice, agar, and xanthan for a perfect blend of clarity and texture—holding halved black currants for added burst.
- White & Purple Chocolate Coatings: The frozen inserts are dipped in white chocolate, then piped with ganache petals and sprayed with a vibrant purple chocolate velvet.
- Black Currant Glaze: Neutral glaze enhanced with puree and olive oil for a smooth, glossy finish.
- Finishing Touch: Glazed currants placed atop each entremet create a jewel-like contrast against the matte chocolate petals.
Make-Ahead Tips
- Ganache and gel layers can be prepared a day in advance for optimal setting and easy assembly.
- Use silicone calisson or dome molds for consistent shape and a polished result.
- A chocolate spray gun ensures that velvety finish, but a fine mesh sieve can give a rustic dusted effect if spray tools aren't available.
Plating
Place each entremet on a golden base or textured slate to contrast with the vivid purple hue. Garnish with candied violet petals or a single edible flower for elegance.
Storage
Refrigerate for up to 48 hours after final assembly. Best enjoyed slightly chilled to highlight both textural contrasts and floral nuances.
Violet Black Currant Petal Entremet
RecipeShare Test KitchenA striking violet entremet with black currant–violet ganache, black currant gel inserts, white and purple chocolate coatings, and glazed currants for a bold floral finish.
Tools Used
Saucepan(opens in a new tab)Immersion Blender(opens in a new tab)Sieve(opens in a new tab)Piping BagThermometer
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Ingredients
USMetric
Black Currant and Violet Ganache
Black Currant Gel
White Chocolate Coating
Purple Chocolate Coating
Black Currant Glaze
Finishing
Instructions
Black Currant and Violet Ganache
- 1
Bring the cream to a boil in a saucepan.
- 2
Whisk the yolks with sugar, then temper with a little hot cream.
- 3
Return to the saucepan and cook briefly to form a crème anglaise.
- 4
Add gelatin mass and black currant purée, blending until smooth.
- 5
Strain, then add mascarpone and violet essence.
- 6
Refrigerate for 12 hours to set.
Black Currant Gel
- 1
Bring black currant juice to a boil.
- 2
Add sugar, agar, and xanthan gum; blend thoroughly.
- 3
Chill to set, then blend again.
- 4
Reserve a small amount; fold halved black currants into the rest.
- 5
Pour into 8 cm calisson-shaped silicone molds and freeze 1 hour.
White Chocolate Coating
- 1
Melt cocoa butter and pour over chopped white chocolate.
- 2
Blend until smooth and use at 35°C to dip frozen inserts.
Purple Chocolate Coating
- 1
Melt cocoa butter and pour over white chocolate.
- 2
Add purple colouring and blend until smooth.
Black Currant Glaze
- 1
Combine all ingredients in a saucepan.
- 2
Bring to a boil and mix well.
Finishing
- 1
Cover each insert with black currant gel.
- 2
Pipe irregular ganache petals around each piece.
- 3
Spray with purple chocolate coating for a velvet effect.
- 4
Glaze currants and arrange on top.
- 5
Refrigerate 4 hours before serving.
Comments & Reviews
Aisha
12/3/2025
Not too sweet and the colour is unreal. Showstopper dessert.
Marco
12/3/2025
The gel insert is so good — firm but bursting with juice.
Lara
12/3/2025
Stunning flavour combo! The violet really lifts the currant.
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Nutrition Facts
Serving Size: one 8 cm entremet
Calories 320
% Daily Value*
Total Fat 20g26%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 65mg22%
Sodium 20mg1%
Total Carbohydrates 28g10%
Dietary Fiber 2g7%
Sugars 24g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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