Valrhona Scarlett Entremet Recipe

Valrhona Scarlett Entremet

Original Recipe by Chef Nathaniel Reid
Course: Dessert
Cuisine: French
Keyword: Cake, Entremet
Difficulty: Intermediate
Brand: Valrhona


  • 1 Sifter
  • 1 Oven
  • 1 Mixing Bowl


Chocolate Dacquoise

Cocoa-Almond Sablé

Cherry & Black Currant Compote

  • 135 g Cherries
  • 270 g Cherry Purée
  • 160 g Black Currant Purée
  • 110 g Raspberry Puree
  • 2 pinch Ground Cloves
  • 85 g Granulated Sugar
  • 2 g Pectin NH
  • 10 g Gelatin

Taïnori Chocolate Mousse


Chocolate Dacquoise

  • Sift the almond flour, confectioner's sugar, cake flour, and 40 g Valrhona Dutched Cocoa Powder together.
  • Make a meringue with the egg whites, sea salt and sugar
  • Fold the flour mixture into the meringue
  • Spread the mixture into a 40cm x 60cm frame and bake at 175°C / 350°F

Cocoa-Almond Sablé

  • Cream the butter, confectioner's sugar and sea salt together
  • Slowly add the 1 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste and eggs to the mixture
  • Sift the flour, 30 g Valrhona Dutched Cocoa Powder and almond powder together
  • Add the dry ingredients to the butter mixture until it is combined
  • Cool the dough
  • Roll the sable out and cut disks of 14cm
  • Place sliced almonds on to the sable and bake at 170°C / 340°F
  • When the sable comes out of the oven, sprinkle cocoa butter on top

Cherry & Black Currant Compote

  • Pit and slice the cherries
  • Heat the cherries, cherry purée, black currant purée, raspberry purée and cloves
  • Mix the sugar and pectin NH together and add to the purées at 40°C / 104°F
  • Bring the purées to a boil
  • Add the soaked gelatin to the purées
  • Scale 200g into a 14cm mold and freeze

Taïnori Chocolate Mousse

  • Boil 100g of cream and milk
  • Add the softened gelatin to the warm cream to dissolve
  • Pour warm cream over 305 g Valrhona Taïnori Dominican Republic 64% Dark Couverture Chocolate Feves and invert sugar and make an emulsion
  • At 40°C / 104°F, fold the whipped cream into the ganache.

Assembly & Finishing

  • Fill an 16cm ring halfway with dark chocolate mousse
  • Place a disc of chocolate dacquoise along with a cherry and a disc of the black currant compote into the mousse
  • Place more mousse on top of the cherry and black currant compote
  • Set another disc of chocolate dacquoise on top of the mousse
  • Spread a thin layer of mousse onto the dacquoise and place the cocoa-almond sable on top

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