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The dessert, Chic bistro

Chocolate hazelnut entremets

This chocolate hazelnut entremets is a layered dessert for 6 people, with a hazelnut dacquoise, a crunchy praline layer, and a dark chocolate mousse. It takes 70 minutes of active work and is made entirely the day before, leaving only the unmolding for the day itself. Rated medium difficulty, at €3.60 per serving, success comes down to folding the mousse gently with a spatula, never a whisk.

A chocolate hazelnut entremets with a crunchy praline layer, everything is made the day before, all you do is unmold it.

Chocolate hazelnut entremets
For
6 people
Work
1 h 10
Total time
8 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Under the soft chocolate mousse, a layer of praline and crushed wafer cookies adds real crunch, while the hazelnut dacquoise beneath stays soft without feeling heavy. That contrast of textures is what makes this dessert stand out, far more memorable than a simple chocolate mousse served in a glass.

It's a cold season dessert, perfect for a dinner party or a family meal in fall or winter, when you want an actual cake to share rather than individual cups. It closes out a menu nicely when the earlier courses stay light, like a vegetable starter or a saucy main, since this is the one dish bringing the indulgence to the table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 8 h 20
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Everything happens the day before, the dacquoise, the crunchy layer, and the mousse get made and assembled in the ring, then the entremets sets in the fridge overnight. On the day, all that's left is unmolding it right before guests arrive, warming the ring with a hot towel. Bring it to the table when it's time for dessert, with no last minute cooking at all.

The ingredients

6 people

Dairy

  • Egg whites 4
  • Heavy cream 50 cl

Pantry

  • Sugaroften in the pantry 100 g
  • Hazelnut flour 100 g
  • Powdered sugaroften in the pantry 50 g
  • Praline paste 100 g
  • Crushed wafer cookies 60 g
  • Dark baking chocolate 290 g
  • Unsweetened cocoa powderoften in the pantry 2 tbsp
  • Whole hazelnuts 40 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whip the egg whites with the sugar, gently fold in the hazelnut flour and powdered sugar, spread into a 20 cm disk and bake at 170°C. 20 min

    Trace the circle in pencil on the parchment paper, then flip it over before spreading the batter.

  2. Melt 40 g of chocolate with the praline paste, mix in the crushed wafer cookies, and spread over the cooled dacquoise.

    Press down firmly with the back of a spoon, the crunchy layer needs to be compact so it slices cleanly.

  3. Melt 250 g of chocolate, mix with 15 cl of warm cream, let cool slightly, then fold in 35 cl of softly whipped cream.

    Combine the two mixtures with a spatula using broad folding motions, never a whisk.

  4. Pour the mousse over the crunchy layer inside a 20 cm ring and let it set in the fridge overnight. 8 h

    Tap the mold gently to release any air bubbles against the sides.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Unmold the entremets by warming the ring with a hot towel, dust with cocoa and decorate with whole hazelnuts.

    Slide the ring upward without twisting it, so the edge stays clean.

When it's time to serveThe final touches, right in front of your guests.

  1. Bring the entremets to the table when it's time for dessert.

    Cut with a knife run under hot water and wiped between each slice.

Our tips to get it right

  • Use a dark baking chocolate at 60 to 70 percent cocoa, anything stronger turns the mousse bitter once the cream is folded in.
  • Whip the cream to soft peaks, not stiff, otherwise it won't fold smoothly into the chocolate and the mousse turns grainy.
  • Take the entremets out of the fridge 15 minutes before serving, the dark chocolate softens slightly and the mousse feels silkier.

The variations

  • Swap the praline paste for a chocolate hazelnut spread, the result is sweeter and milder, a good choice if kids are at the table.
  • For a faster version, skip the dacquoise and pour the crunchy layer then the mousse straight into the ring, the dessert loses height but still works well.
  • Swap the whole hazelnuts for toasted sliced almonds on top, the crunch stays while the look changes.

What to serve it with

  • A strong coffee to finish
  • A few fresh raspberries on the side
  • A spiced black tea in winter

Storage

The entremets keeps for 2 to 3 days in the fridge, well wrapped or under a cover. It can be frozen before unmolding, still in its ring, then thawed overnight in the fridge. Avoid refreezing it once unmolded and decorated.

Questions about this recipe

Can I use almond flour instead of hazelnut flour?

Yes, the dacquoise works just as well with almond flour, though the flavor will be a bit more neutral and less hazelnut forward. Keep the same quantities, the texture won't change.

How do you get clean slices from the entremets?

Run the knife blade under hot water and wipe it between each slice, that's what keeps the chocolate from sticking and smudging the edges. Cut with one clean motion instead of sawing.

Is this dessert good for kids?

Yes, the chocolate and praline combination is usually a hit with kids, and the crunchy base makes each bite fun to eat. You can tone down the bitterness by choosing 60 percent chocolate instead of 70.

Can this recipe be doubled for a bigger crowd?

Yes, using two 20 cm rings or a larger ring with quantities scaled up proportionally. The fridge setting time stays the same, just allow a bit more time for assembly.

Can a chocolate hazelnut entremets be made ahead?

Yes, it's even recommended. The recipe needs 1 h 10 of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chocolate hazelnut entremets?

Allow 8 h in total, including resting and cooking time, of which 1 h 10 is actual work. The recipe is rated "medium".

How many calories are in a chocolate hazelnut entremets?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chocolate hazelnut entremets cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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