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Blackcurrant and Chocolate Entremet

Today we bring you a spectacular recipe: Chocolate and Blackcurrant Entremet. This preparation is vegan, made without ingredients of animal origin such as gelatin, maintaining an exceptional texture and flavor thanks to the use of carefully selected ingredients.

Let’s start with the filling: a blackcurrant cream. This filling stands out for containing 100% fruit thanks to the puree used, which gives it an intense and fresh flavor. Blackcurrant fruit is very aromatic, with a perfect balance between sweet and sour notes. To obtain a smooth and creamy texture, deodorized coconut fat is incorporated , along with other high quality ingredients.

The following preparation is a mousse made with Valrhona’s Amatika chocolate, known for its intense and complex flavor. Instead of egg, alternative ingredients such as Potatowhip Cold and Vegan Mousse Gelatine are used to achieve an airy and stable emulsion. The result is a light, delicious mousse that is perfectly balanced with the acidity of the blackcurrant.

Bright and fruity glaze

To crown the entremet, a glaze is applied to add shine and a sweet-fruity touch. Vegetable pectin is used in its formulation to obtain a smooth and attractive surface, without the need for animal ingredients.

The result is a refined dessert, technically precise and completely suitable for a vegetarian diet. Ideal to surprise with a modern and delicious proposal.

Blackcurrant and Chocolate Entremet

Entremet de Chocolate and Blackcurrant is a delicious option for those looking for a gourmet recipe with high quality ingredients.

Ingredients

Blackcurrant and Chocolate Entremet
- 20g -
  Hazelnut financier
- 25g -
  Blackcurrant cream
- 30g -
  Chocolate mousse
- 15g -
  Blackcurrant glaze
- 10g -
  Chocolate glaze
- 0,02g - Wet-proof crispy strawberry
Hazelnut financier
- 90g - Roasted hazelnut flour
- 225g -
  Icing sugar
- 90g -
  Soft flour
- 5g -
  Baking Powder STD
- 10g - Toasted hazelnut paste
- 90g - Deodorized coconut fat
- 50g -
  Sunflower oil
- 215g -
  Water
- 12g - Potatowhip
Blackcurrant cream
- 750g -
  Blackcurrant purée – Adamance
- 5g - Natur Emul
- 160g -
  Sugar
- 140g - Deodorized coconut fat
- 10g - Fruit NH Pectin
- 30g - Hot inulin
Chocolate mousse
- 400g -
  Water (1)
- 20g - Vegan Mousse Gelatine
- 160g -
  Water (2)
- 8g - Potatowhip Cold
- 70g -
  Sugar
- 50g - Cold inulin
- 30g -
  Sunflower oil
- 350g -
  Chocolate
Blackcurrant glaze
- 270g -
  Blackcurrant purée – Adamance
- 12g - Fruit NH Pectin
- 660g -
  Water
- 215g -
  Sugar
- 120g - Liquid glucose 40DE
Chocolate Glaze
- 300g -
  Chocolate
- 200g -
  Cocoa butter – Valrhona

Prepared by

Hazelnut financier
1. Mix the water with Potatowhip and blend.
2. Add the powdered sugar and stir well with the paddle.
3. Add the solids and continue mixing for one minute.
4. Finally, emulsify with the fats at 30 °C, previously mixed, until a uniform mass is obtained. Set aside.
Blackcurrant cream
1. Mix the sugar, hot Inulin, Natur Emul, and pectin, then set aside.
2. Heat the purée to 40 °C and gradually add the previous mixture, stirring constantly.
3. Bring to the boil. Remove from the heat and cool to 45 ºC.
4. Add the coconut fat and emulsify with an electric mixer.
5. Distribute into the desired molds and keep in the refrigerator for 6 hours for proper crystallization.
Chocolate mousse
1. Melt the chocolate at 55 °C and mix with the sunflower oil until a homogeneous mixture is obtained.
2. Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring.
3. Then pour over the chocolate mixture and emulsify with an electric mixer.
4. Separately, mix the water (2) with the Potatowhip Cold and whip with an electric mixer.
5. When it is half whipped, add the sugar mixed with the inulin. Continue to whip for about 10 minutes more.
6. Add the chocolate emulsion at 55 °C to the meringue little by little, mixing at medium speed.
Blackcurrant glaze
1. Heat the water to 40 °C.
2. Mix the Pectin NH with the sugar and pour over the water at 40 °C.
3. Add the glucose and bring to a boil.
4. Remove from the heat and add the black currant puree.
5. Mix well to obtain a homogeneous texture.
6. Rest in refrigerator overnight and use at 35-40 °C.
Chocolate glaze
1. Mix the ingredients and melt at 40 °C.
Final Assembly: Chocolate and Black Currant Entremet
1. Fill the molds with the mousse on the bottom.
2. Then the creamy and finally the financier.
3. Freeze.
4. Glaze half of the piece with the black currant glaze and the other half with the chocolate glaze.
5. Finish with a strawberry crispy.