Chocolate Coffee Dome Entremets

Chocolate mousse with a silky coffee cremeux filling sits atop a chocolate dacquoise base and features a shiny chocolate mirror glaze.

Course Dessert

Cuisine American

Keyword almond, Chocolate, Coffee, Custard, Espresso, Meringue, Mousse

Prep Time 1 30

Cook Time 1

Chill Time 6

Total Time 8 30

Servings 12 servings

Calories 337kcal

Place a 1.5" demi sphere silicone mold on a flat tray and make sure there is a flat surface available in your freezer. Set the this aside for later.
Combine the cold water and gelatin in a small bowl and set aside to bloom.
In a small saucepan, heat the cream until it is simmering. Remove from heat and mix in the espresso powder.
In a heat proof bowl, quickly whisk together the egg yolks and sugar until well combined. Slowly pour the coffee cream mixture into the egg yolks, stirring constantly. Add a little cream at a time until all of it has been combined with the yolks.
Transfer the mixture back to the saucepan and place over low- med heat. Stir constantly until the custard has thickened enough to coat the back of a spoon.
Place the chocolate and bloomed gelatin in a clean heat proof bowl. Pour the hot custard through a sieve and into the same bowl. Let the hot custard warm up the chocolate for about 30 seconds, then stir until smooth. If needed, use an immersion blender to emulsify the cremeux and remove and small chunks.
Using a piping bag or a measuring cup with a spout, carefully pour the cremeux into the prepared mold. Transfer to the freezer and let the cremeux inserts freeze for at least 2 hours, but preferably overnight.

Preheat the oven to 350℉. Use a template or 2" round cutter to trace circles on the back of a sheet of parchment. Allow 1- 2 inches between circles, the dacquoise will spread a tiny bit. Place the parchment on a baking sheet and set aside.
Sift together almond flour, 50g of sugar, cocoa powder, and cornstarch. Whisk to combine. Set aside.
Place the egg whites in the bowl of a stand mixer and whip on a med- low speed for about 30 seconds, or until the whites start to bubble and foam slightly. Slowly and gently drizzle in the remaining 50g of sugar. Whip the meringue on a medium speed until you have stiff peaks.
Add the dry ingredients to the meringue and gently fold together until there are no streaks of dry ingredients. Try not to knock out too much air.
Take a spoonful of the mixture and combine with the melted and cooled butter in a small bowl. Stir until smooth. Add this back into the mixing bowl. Carefully fold until the butter is incorporated.
Transfer the batter to a large piping bag. You can use a small round tip (like a 12) or just snip the end of the bag off. Pipe the batter in a swirl to fill all of the circles you've traced onto the parchment paper (make sure the pencil side of the paper is facing the pan).
Bake the dacquoise for 15- 17 minutes. The edges should be set and the centers should not look wet.
Cool on the baking tray for 10- 15 minutes before transferring to a wire rack. Immediately begin on the chocolate mousse.

Place a 2.5" demi sphere silicone mold on a flat tray. Set this aside.
Combine the cold water and gelatin and set aside to bloom.
Place 75g of the heavy cream and the whole milk in a small saucepan. Bring to a simmer over medium heat.
In a heatproof bowl, whisk together the egg yolks and sugar until combined. Slowly pour the hot cream into the yolks, stirring constantly. Add a little at a time until it has all been incoporated.
Transfer the mixture back to the saucepan and place over low- med heat. Stir constantly until the custard has thickened enough to coat the back of a spoon.
Place the chocolate and bloomed gelatin in a clean heat proof bowl. Pour the hot custard through a sieve and into the same bowl. Let the hot custard warm up the chocolate for about 30 seconds, then stir until smooth. If needed, use an immersion blender to emulsify and remove and small chunks. Set aside.
In a clean bowl, whip the remaining 150g of heavy cream to soft peaks. Stir a spoonful of the whipped cream into the thick chocolate mixture to loosen it up a bit. Gently fold the remining whipped cream into the chocolate mixture until just combined.
Transfer the chocolate mousse to a large piping bag. No piping tip needed, we will be cutting the tip off.

Cut the bottom ½" off the tip of the piping bag. Pipe mousse halfway up the mold.
Take a frozen coffee cremeux insert out of the freezer and press it into the mousse with the flat bottom facing up. Pipe another thin layer of mousse on top, leaving a space for the base.
Gently press a chocolate dacquoise base into the mousse. Repeat with the remaining cavities.
Place in the freezer until set, at least 2 hours, but preferably overnight.

Combine the cold water and gelatin in a small bowl and set aside to bloom.
In a saucepan, combine the sugar, heavy cream, and water. Place over medium heat and bring to a boil.
Place the sifted cocoa powder in a heat proof bowl. Add the hot liquid in 3 additions, whisking well after each until smooth.
Add the bloomed gelatin to the hot cocoa liquid and stir until smooth. It can help to break up the gelatin into smaller chunks.
Use an immersion blender to minimize any chunks of cocoa or gelatin, then sieve into a tall measuring cup with a spout. Leave the glaze to cool until it reaches 90- 93℉.
When ready, place a frozen mousse dome on a small upturned bowl or shot glass. Pour the glaze onto the dome by starting in the center and working your way to the edges in a spiral.
Allow the excess glaze to drip for a bit, then remove the set excess glaze with a small offset spatula. Use two small offset spatulas to transfer the glazed dome to a serving plate or round.
As the glaze cools, you will need to reheat it in the microwave in 5 second bursts until it is in the proper temperature range.
Allow the entremets to thaw at room temperature for about 30 minutes before serving.

You'll be able to pipe about 28- 30 dacquoise bases. Any extras can be stored in an air tight container and enjoyed as cookies.
There is more than enough glaze for all 12 entremets. If you run out of the glaze in your pouring cup, scoop up the congealed glaze from previous pours and remelt.