Upcoming Passover is the perfect excuse to make a fancy looking dessert that requires a little more time than usual. This coffee and chocolate entremet is one of the best desserts I made in a long while.
It’s made of crunchy almond and chocolate base, topped with cardamom coffee cream, dark chocolate sheets and cinnamon cream. Serving this chocolate entremet after a festive Seder feast will make everyone say WOW – guaranteed!
Coffee and Chocolate Entremet
For crunchy almond and chocolate base:
- 200 grams praline paste
- 100 grams chopped milk chocolate
- 75 grams butter
- 50 grams Rice Krispies
- 30 grams chopped almonds
For cardamom coffee cream:
- 500 ml. milk
- 1 tbsp. granulated instant coffee
- 1/2 tsp. vanilla extract
- 1 tsp. ground cardamom
- 140 grams sugar
- 4 large egg yolks
- 50 grams cornstarch
- 100 grams soft butter
For dark chocolate sheets:
- 170 grams chopped dark chocolate
- 5 grams cocoa butter
- 80 grams dark chocolate very finely chopped
For cinnamon cream:
- 375 ml. heavy cream
- 1 tsp. ground cinnamon
- 2 tbsp. sugar powder
- 50 grams chopped dark chocolate
- 50 ml. heavy cream
- Whole almonds
- Crushed cocoa beans
Crunchy almond and chocolate base:
In a bowl put praline paste, chocolate and butter and melt in the microwave until mixture is smooth.
Add in Rice Krispies and almonds and mix until blended and thick.
Spread the mixture onto 2 baking trays lined with parchment paper and flatten into 1-2 cm thick.
Cool for at least an hour in the freezer.
Using a long sharp knife, cut the Crunch into 20 rectangles about 8*3 cm in size and keep in the freezer until assembling the desserts.
Cardamom coffee cream:
In a small saucepan heat milk, coffee, vanilla and cardamom to simmering point.
Meanwhile, whisk egg yolks, sugar and cornstarch.
Pour about 1/3 of milk mixture into the yolk mixture, while whisking intensely until smooth.
Return the cream into the pan with the remaining milk, whisk and cook over medium heat while whisking constantly until a very thick cream is formed.
Remove from heat and add butter. Whisk until completely dissolved in the mixture.
Transfer the cream in a flat container and cover the surface with plastic wrap in order to avoid crust formation.
Cool for about 2-3 hours in the refrigerator.
Transfer the cream into a bowl and whisk until smooth.
Transfer the cream into a pastry bag fitted with 1 cm round piping tip and refrigerate until assembly.
Dark chocolate sheets:
Put 170 grams of chopped dark chocolate and cocoa butter together in a bowl and melt in the microwave, until the chocolate melts and reaches a temperature of 45-50c degrees.
Add the finely chopped chocolate and stir well with a spatula until the chocolate has cooled slightly and reaches a temperature of 28-29c degrees.
Gently heat again the melted chocolate mixture for several seconds in the microwave until it reaches a temperature of 32c degrees.
Transfer the chocolate onto a pan lined with baking paper and spread into a thin 2-3 mm thick layer, using a palate knife or a spatula.
Cool in the freezer for a few minutes, just until the chocolate begins to set.
Cut the chocolate into 8*3 cm rectangles.
Return to the freezer until completely set.
In a bowl of a mixer whip cream, cinnamon and sugar powder until stable whipped cream is formed.
Transfer the cream into a pastry bag with a round piping tip.
Assemble the desserts: pipe mounds of coffee cream on each crunchy base.
Place chocolate sheet over each dessert and press gently to stick to cream.
Pipe mounds of cinnamon cream and add another chocolate sheet on top.
Keep in the freezer until serving and decoration.
Put chocolate and cream in a small bowl and melt in the microwave until you get a uniform ganache.
Cool the ganache in the refrigerator until it reaches a texture of a paste. Make sure to whisk the ganache every few minutes in order for it to get to the best texture.
Transfer into a small piping bag fitted with small serrated piping tip.
Pipe a ling strip of chocolate ganache over each dessert and decorate with whole almonds and shredded cocoa beans.
- Keep the chocolate entremet in the refrigerator for 4-5 days.
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