Christmas Entremet
This beautiful Christmas Entremet features layers of rich chocolate mousse, tart cranberry compote, and fluffy vanilla sponge cake, creating a stunning and delicious centerpiece for your holiday celebrations.
Ingredients
For the Entremet
- 200 g chocolate mousse Use quality dark chocolate.
- 150 g cranberry compote Homemade or store-bought.
- 250 g vanilla sponge cake Can be homemade or store-bought.
- 100 g dark chocolate for decoration For drizzling over the top.
- 50 g fresh berries for garnish Use seasonal berries.
- 200 ml whipped cream Can substitute with coconut cream for dairy-free.
Instructions
Preparation
- Begin by gathering all your ingredients. Ensure your sponge cake is ready, whether homemade or store-bought.
- Measure out your chocolate mousse and cranberry compote and set them aside while you prepare your mold.
Cooking
- Start by making the vanilla sponge cake. Cream your butter and sugar, add eggs, and fold in flour until smooth. Pour it into a prepared pan and bake until a toothpick comes out clean. Allow it to cool completely.
- Next, prepare the chocolate mousse. Melt dark chocolate over a double boiler until smooth. Let it cool slightly before folding it into the whipped cream.
- To make the cranberry compote, simmer cranberries with a bit of sugar and water until they burst. Let this mixture cool down completely.
Assembly
- Select a springform or round mold for assembly. Place the chilled sponge cake at the bottom.
- Spread the cooled cranberry compote evenly over the sponge cake layer.
- Pour the prepared chocolate mousse over the cranberry layer and smooth the top.
Chilling
- Place the layered entremet in the refrigerator and allow it to set for at least 4 hours. Overnight is even better.
- Once set, carefully remove it from the mold for decoration.
Notes
Store leftovers in an airtight container in the fridge for up to a week. For serving, consider pairing with mulled wine or vanilla ice cream. Use a warm knife for clean slices.