AI-generated image
Entremets trois chocolats
Triple chocolate mousse cake
Trois chocolats: three-layer dark, milk and white chocolate mousse cake
The trois chocolats is the most popular birthday entremets in French pâtisseries, a crisp praline base topped with three layers of mousse, dark, milk and white chocolate, set in a ring and sliced to show the stripes. This home version sets the mousses with agar, so it is vegetarian. The common mistake is pouring a layer before the one below is set, so they mix. Chef's tip: chill each layer for 30 minutes, until it no longer moves when you tilt the ring.
- Total time
- 100 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the base
- 2 ⅞ oz praline paste (hazelnut)
- 1 ⅜ oz milk chocolatemelted
For the mousses
- 3 ½ oz dark chocolate
- 3 ½ oz milk chocolate
- 3 ½ oz white chocolate
- 1 ¼ cups whole milk100 ml for each layer
- 1 ½ tsp agar powder½ tsp for each layer
- 2 ½ cups double creamvery cold, 200 ml for each layer
- 1 tbsp cocoa powderto dust
Shop this recipe on Amazon
What you'll need
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Set a 22 cm ring or springform on a lined board. Mix the 4 oz crisp butter biscuits (such as crêpes dentelle or shortbread), 2 ⅞ oz praline paste (hazelnut) and 1 ⅜ oz milk chocolate, press into the base and chill.
10 minStep 2: For the dark layer, boil 100 ml of the 1 ¼ cups whole milk with ½ tsp of the 1 ½ tsp agar powder for 2 minutes, pour over the 3 ½ oz dark chocolate chocolate and stir until smooth. Cool until just warm. Whip 200 ml of the 2 ½ cups double cream to soft peaks and fold in. Spread over the base and chill 30 minutes.
10 minStep 3: Make the milk chocolate layer the same way with the 3 ½ oz milk chocolate and spread over the set dark layer. Chill 30 minutes.
10 minStep 4: Make the white layer with the 3 ½ oz white chocolate chocolate, spread on top and chill for at least 4 hours or overnight.
10 minStep 5: Dust with 1 tbsp cocoa powder, warm the ring with a hot cloth and lift it off. Slice with a hot knife.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 33 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does entremets trois chocolats take?
- About 100 minutes in total: 90 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
