Entremet aux 3 Chocolat

A chocolate lover’s dream, this Entremet aux 3 Chocolat satisfies every chocolate craving you could possibly have! This French dessert is a modern take on cake. Forget about the buttercream frosting, and learn how to elevate your dessert game with this entremet.

entremet aux 3 chocolat on a white plate sitting on a wood backdrop with plates and forks in the background

A Quick Note About This Dessert

If you know me at all (or have been following me for a while), you know I love all things French. I’m a Paris-aholic if there ever was such a thing.

I went to school to become a pastry chef, so you’ll often find me working on French dessert recipes to share with my community.

This recipe combines several classic French dessert concepts. This dessert is an intermediate-level recipe because some advanced baking skills are required. If you’ve never baked before, this is not the dessert to make.

I’ve included clear instructions and helpful photos to help you master this dessert.

What’s in Entremet aux 3 Chocolat?

An entremet aux 3 chocolat literally translated means “3 Chocolate Dessert.”

This cake has five elements: a chocolate sponge layer, chocolate feuilletine, dark chocolate mousse, milk chocolate mousse, and white chocolate mousse. I’ve broken down the ingredients by layer so you can easily see what this recipe includes (because who likes a long list anyway?).


Layer 1: Chocolate Sponge Cake

Chocolate sponge cake is a classic element of French baking. Genoise cakes are commonly used in entremets or layered desserts. Although simple, genoise sponge cake adds good texture and flavor.

The chocolate sponge ingredients include:

  • Egg yolks
  • Egg whites
  • Granulated sugar
  • Cocoa powder
  • Kosher salt
  • Baking powder
  • Cake flour
  • Unsalted butter
  • Vanilla
  • Canola or other neutral oil

Layer 2: Chocolate Feuilletine

This layer is slightly different from a classic feuilletine layer. I have chosen to use caramel instead of the traditional praline paste because caramel is easier to find at grocery stores.

The ingredients in the chocolate feuilletine include:

  • Milk chocolate
  • Caramel Sauce
  • Crepes dentelles
  • Cocao butter

The purpose behind this layer is to add both flavor and texture. Feuilletine is the only element of crunch in this dessert, which makes it important. The subtle added texture gives variety. And if you ask me, it’s the little details that set average desserts apart from and noteworthy desserts ones.

top view of entremet aux 3 chocolat showing crispearls, white chocolate mousse, and the sides with dark chocolate and milk chocolate mousse. Cake is sitting on a white platter on a wood backdrop

Layer 3: Dark Chocolate Mousse

The dark chocolate mousse in this entremet aux 3 chocolats is simple to make, and there are no eggs in the mousse. While this layer is rich, it’s not overwhelming since we balance it with the other layers of chocolate.

The dark chocolate mousse contains:

  • Cocoa powder
  • Water
  • Bittersweet chocolate
  • Heavy cream
  • Salt

Layer 4: Milk Chocolate Mousse

The milk chocolate mousse is even simpler to make than the dark chocolate mousse, and there are no eggs in it either. Milk chocolate can be overly sweet, and because of this, I focused on ensuring that the sweetness of this layer wasn’t too overpowering.

This layer is slightly thicker than the other two mousses, and it creates the perfect balance so the dark chocolate mousse doesn’t feel too rich.

The ingredients in milk chocolate mousse include:

  • Milk chocolate
  • Heavy cream
  • Granulated sugar
  • Vanilla Extract

Layer 5: White Chocolate Mousse

This is similar to the mousse I use in my triple chocolate mousse tart and Christmas tart. You’ll notice there’s no added sugar in the white chocolate mousse. This is because white chocolate is already sweet enough. The white chocolate mousse provides a mellowing effect, which balances the richness of the dessert.

The ingredients in the white chocolate mousse include:

  • Powdered gelatin
  • Water
  • White chocolate chips
  • Heavy cream

Baking Essentials

  • Kitchen scale (not optional!)
  • 9-inch round cake pan (can use 9″ springform too, but not required)
  • 9-inch parchment paper round
  • Small offset spatula
  • Stand mixer with whisk attachment (optional)
  • Hand mixer with whisk attachment
  • 4-inch or 6-inch acetate cake collar
  • Mixing bowls
  • Mixing spatulas
  • Double boiler or microwave-safe bowls

How to Make This Entremet aux 3 Chocolat

This is a general overview of how to make this dessert. For the full details, please see the recipe card below.

To Make the Chocolate Genoise Sponge Cake Layer

Egg yolks and sugar whipped until light and fluffy in a bowl with a hand mixer and whisk attachment
1. Whip egg yolks and sugar until light in color.
egg whites whipped to stiff peaks for genoise sponge in Entremet aux 3 chocolat
2. Whip whites, salt, and remaining sugar to stiff peaks.
Egg whites and whipped yolks being folded together in a bowl with a black spatula
3. Fold egg whites into egg yolk mixture.
Dry ingredients being folded into egg mixture to make genoise chocolate sponge
4. Sift dry ingredients and fold into batter.
melted butter, oil, and vanilla being poured into genoise cake batter
5. Add the wet ingredients and gently fold.
spreading genoise batter into 9 inch cake pan
6. Spread batter into a greased and lined 9-inch cake pan and bake.

To Make the Feuilletine Layer

melted chocolate, cocoa butter, and caramel being stirred to make feuilletine layer
7. Combine cocoa butter, chocolate, and caramel in a bowl.
crushed Gavottes crepes dentelles cookies being stirred into the chocolate mixture
8. Add crushed crepes dentelles to chocolate and stir.
offset spatula spreading feuilletine over chocolate cake layer
9. Spread the feuilletine over the cooled sponge cake.

To Make the 3 Chocolate Mousse Layers

folding whipped cream into dark chocolate to make dark chocolate mousse for entremet aux 3 chocolat
10. Make the dark chocolate mousse.
offset spatula spreading dark chocolate mousse over feuilletine and cake
11. Spread dark chocolate mousse over feuilletine layer.
spatula folding milk chocolate and whipped cream together to make the 4 layer of the entremet aux 3 chocolat
12. Make milk chocolate mousse.
milk chocolate mousse on entremet 3 chocolat. The cake is wrapped in acetate to keep the mousse in place.
13. Pour milk chocolate mousse over cake, and chill for 45 minutes.
white chocolate mousse being mixed in a clear bowl with a black spatula
14. Make white chocolate mousse and pour over cake.
Entremet aux 3 chocolat completed with all 5 layers, sitting on a cake plate on a wood backdrop with plates and forks in the background
15. Remove cake collar and serve.

4 Tips to Create Even Chocolate Mousse Layers

Let me start by saying that my layers are slightly uneven in the photos. Normally, I would redo the whole dessert to make it perfect, but I decided to leave them imperfect so you can see that it’s okay.

Don’t let perfectionism get in the way of making your entremet aux 3 chocolat. In the end, people will remember how good it tastes and not if the layers are perfect.

1. Use an Acetate Liner

After baking the cake, wrap acetate around the outer edge of the cake layer so you have a tall cake collar, and tape the acetate where the ends meet. This provides structure for the cake as you add each layer of mousse.

2. Use an Offset Spatula

A small offset spatula is one of my favorite baking tools. It’s incredibly useful for smoothing and evening out fillings.

After adding a layer of mousse, use the offset spatula at 45-degree angle to gently spread the mousse. You may find that you have better control with an offset spatula than with a mixing spatula or the back of a spoon.

3. Pipe the Fillings

If you struggle to create even layers of mousse as you spread them with an offset spatula, you can pipe the fillings with a piping bag instead. Then use an offset spatula to close in the gaps.

side view of entremet 3 chocolat showing all 3 chocolate mousse layers, crispearls, and the genoise chocolate sponge. The feuilletine layer is hidden in the cake.

4. Check the Layers

After smoothing each layer, look around all sides of the cake to see if the layer is even. If a layer isn’t even, you have time to fix it before the mousse sets.

Pro Tip: If chocolate mousse is smeared on the side of the acetate where another layer will go, use the corner of a damp cloth or a damp (lint-free) paper towel to wipe it away. Then, your layers won’t have smudge marks.

How to Remove the Acetate Liner

If you try to remove the acetate after the cake has chilled, the chocolate mousse will still try to stick to it and will not be smooth.

Instead, chill the cake for at least 4 hours, and then place the entremet in the freezer for 45 – 60 minutes. Remove the cake from the freezer and remove the acetate with greater ease.

If the cake is partially frozen, the sides should not have issues with sticking to the acetate.

Ideas for Chocolate Decorations

You can make your entremet aux 3 chocolat as simple or ornate as desired! I’m more of a minimalist, so I usually add one or two decorative elements to a dessert like this.

Here are 4 easy options for decorating your entremet:

1. Dust with Cocoa Powder

This is a simple, delicious, and stunning way to decorate this dessert. Use a fine mesh sifter to create a nice, even layer of cocoa powder.

As a side note, use good-quality cocoa powder. This is my favorite brand, and it’s the best cocoa powder in the world (at least in my opinion!). It’s a bit pricey, but I use it in all of my chocolate desserts, and it makes a difference.

2. Make Chocolate Curls

This is another easy option. Warm a bar of baking chocolate for 10-20 seconds so it’s not completely hard, and then use a vegetable peeler or pairing knife to peel the chocolate into curls. Always peel the chocolate away from your body so you don’t cut yourself!

3. Double the White Chocolate Mousse

This last idea is one I have used before. If you make 1 1/2 or double the amount of white chocolate mousse, you can save some and pipe a pretty border, as I did on this tart with a French star tip.

It’s simple but beautiful, and the added white chocolate mousse is a bonus.

4. Use Crispearls

Or, if you want to get fancy, use crispearls as shown on my entremet aux 3 chocolat. They add texture, flavor, and variety to any dessert, so I like to keep them on hand.

interior of chocolate mousse cake showing the layers

How to Store This Entremet

Store your entremet 3 chocolat in the refrigerator. It’s best to eat this dessert when it’s cold, so keep it in the fridge until serving. Return any uneaten portions of your entremet to the fridge and store in a covered container for up to a week.

You can also freeze this cake for up to two months, either whole or in individual slices. Wrapping this cake before freezing is difficult because the mousse layers can smear. To avoid this problem, place the cake in the freezer unwrapped, allow it to freeze for a few hours, and then wrap it in plastic wrap.

To thaw, remove the cake from the freezer and remove the plastic wrap immediately. Thaw the cake in the fridge, preferably in a covered container, so the bottom cake layer doesn’t dry out.

Commonly Asked Questions About Entremet aux 3 Chocolat

Can you make this dessert ahead?

Yes, you can make this entremet 3 chocolat a few days before serving (bonus!). It stays fresh for up to a week, but the quality of the cake layer diminishes a little after the first three days.

I recommend making this dessert and serving it within three days and then enjoying any leftover slices for another few days.

Why is my chocolate sponge layer dry?

If your chocolate sponge layer is overbaked, it will be dry. This thin cake layer bakes faster than a traditional cake. Watch closely, especially if this is your first time making a sponge layer. While the recipe says 8-10 minutes, it may need less time in your oven.

How do you know when the chocolate sponge cake is done baking?

You know it’s done when you can touch the top and it springs back. Remove from the oven and immediately transfer to a cake plate.

Why are there bits of chocolate not mixed into my dark chocolate mousse?

This happens when the melted chocolate is too cold to fold into the whipped cream. The chocolate should not be hot, but it should not be cold and firm either. Ensure the chocolat is nice, soft, and easy to stir before combining with the whipped cream.

Why didn’t my white chocolate mousse set?

White chocolate mousse won’t “set” if you don’t use gelatin (or if you don’t use enough gelatin). Follow the recipe exactly, and the white chocolate mousse layer will set during refrigeration.

The white chocolate mousse will be flowy and runny as you pour it into the entremet aux 3 chocolat, but the gelatin helps the mousse set up during chilling.

slice of entremet aux 3 chocolat on a white plate with a fork cutting through the layers. The plate is on a wood backdrop with crispearls nearby

Can I skip the chocolate feuilletine?

The feuilletine layer is optional. I make a similar dessert without the feuilletine, and it’s perfectly delicious.

However, because this is an entremet, the feuilletine elevates the experience. Think like you’re eating a dessert in Paris! I have eaten some amazing entremets in Paris, and these desserts usually have several layers of flavor and texture.

If you don’t want to add the feuilletine, you will still have a lovely dessert. But add it if you want to give your entremet 3 chocolat a more professional touch.

What are other flavor variations for this entremet aux 3 chocolats?

Chocolate pairs well with so many flavors that there is really no limit to what you can do. Try adding orange zest to the dark or milk chocolate mousse layers for an orange and chocolate entremet.

You can also add fresh strawberries or raspberries sliced on top of your finished entremet. Another good flavor variation is the addition of toasted coconut.

If you want to infuse additional flavors into the mousse, add the flavor in only one or two layers, not all five. Otherwise, the flavor may dominate or compete too much with the chocolate. Adding more flavors is about balance, so add a little and then go from there.

Can I make this entremet without an acetate collar?

Yes, you can make this dessert without the acetate collar. To do so, you need to use a springform pan. However, releasing the entremet from the springform pan is more difficult, so I still recommend the acetate.

Other Recipes You’ll Love


Entremet Aux 3 Chocolat

side view of entremet 3 chocolat showing all 3 chocolate mousse layers, crispearls, and the genoise chocolate sponge. The feuilletine layer is hidden in the cake.

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This entremet aux 3 chocolat is the perfect showstopper dessert! It has 3 layers of chocolate mousse, feuilletine, and a chocolate genoise layer. You can even make this cake ahead and freeze it. Now that’s my kind of cake!

  • Author: Camille
  • Prep Time: 2 hours
  • Chill Time: 6 hours
  • Cook Time: 8 minutes
  • Total Time: 8 hours 8 minutes
  • Yield: 810 servings 1x
  • Category: Cake
  • Cuisine: French


Units Scale

Chocolate Spong Cake

  • 3 large egg yolks, room temperature
  • 2 large egg whites room temperature
  • 60 g granulated sugar, divided into 2
  • 15 g Dutch-process cocoa powder
  • 1/8 tsp coarse kosher salt (Morton’s)
  • 1/8 tsp baking powder
  • 40 g cake flour
  • 21 g (1 1/2 Tbs) unsalted butter, melted
  • 1/2 Tbs canola oil or other neutral oil
  • 1 tsp vanilla extract

For the Chocolate Feuilletine Layer (optional)

  • 113 g (4 oz bar) semi-sweet chocolate (baking chocolate)
  • 60 g caramel sauce (can use storebought too)
  • 1 Tbs cocoa butter or neutral oil (like canola)
  • 60 g Gavottes cookies (10 cookies wrapped in 5 packages)

Dark Chocolate Mousse

  • 8 g Dutch-process cocoa powder (I use this brand)
  • 45 ml hot water
  • 125 g bittersweet 60% cocoa chocolate, (preferable this one)
  • 240 ml heavy cream, cold (1 c)
  • 22 g granulated sugar
  • 1/8 tsp kosher salt

Milk Chocolate Mousse

  • 190 g Ghiradelli milk chocolate chips
  • 50 ml heavy cream (to use when melting choc chips)
  • 355 ml heavy cream, cold (1 1/2 c)
  • 15 g granulated sugar
  • 1 1/2 tsp vanilla extract

White Chocolate Mousse

  • 3/4 tsp powdered gelatin
  • 1 Tbs cold water
  • 140 g Ghiradelli white chocolate chips
  • 100 ml heavy cream, to heat
  • 180 ml heavy cream, chilled


To Make Chocolate Sponge Layer

  1. Preheat oven to 350 F/190 C.
  2. Grease and line a 9-inch round cake pan with parchment paper. 
  3. Beat the egg yolks and 30 grams of sugar for 5 minutes on medium-high until thick and light in color.
  4. In a separate bowl, whip the egg whites and remaining sugar until foamy, and add the salt. Mix until stiff peaks form.
  5. Stir 1/4 of the whipped egg whites into the egg yolks, and then fold in the remaining egg whites. 
  6. Sift the flour, cocoa powder, and baking powder, and add to the egg mixture in 3 additions, gently folding each addition of dry ingredients.
  7. Add the oil, vanilla, and melted butter, and gently fold a few times to mix. Don’t overmix. Spread the batter into the pan with an offset spatula to create an even layer.
  8. Bake at 350 F for 8-10 minutes or until the top springs back when you lightly touch the top. Watch closely as it cooks fast. 
  9. When the cake is done, immediately turn the cake over onto a cake stand and remove the parchment. Allow to cool completely.

For the Feuilletine

  1. Melt the chocolate over a double boiler or in the microwave at 20-second intervals. Stir to ensure all the chocolate is melted. 
  2. Melt the cocoa butter in the microwave, add it to the melted chocolate, and stir (or add the canola oil if you are not using cocoa butter).
  3. Stir the caramel into the chocolate until completely combined.
  4. Next, unwrap 5 packets of Gavottes cookies (you should have 10 cookies total, which equals about 60 grams), and roughly crush them up with your hands into a bowl. 
  5. Pour the crushed cookies into the chocolate and stir to combine.
  6. Add the feuilletine onto the cooled cake and spread with an offset spatula, coming almost to the edges of the cake.
  7. Make the dark chocolate mousse after spreading the feuilletine onto the cake.

For the Dark Chocolate Mousse

  1. Combine hot water and cocoa powder in a bowl, stir, and set aside.
  2. Melt chocolate in a double boiler and remove from heat (or melt the chocolate in microwave at 20-second intervals). Stir hot water/cocoa powder into the melted chocolate and set aside.
  3. In a medium bowl, mix the heavy cream, sugar, and salt with a hand mixer and whisk attachment until soft peaks form.
  4. Stir 1/4 of the whipped cream into the slightly warm chocolate, and then fold the remaining whipped cream into the mixture until no streaks show. The chocolate/cocoa should not be firm or stiff when adding the whipped cream. If the chocolate hardens, warm it slightly before adding the whipped cream.
  5. Pour the dark chocolate mousse over the feuilletine layer and spread with an offset spatula to create an even layer. Refrigerate for 20 minutes and prepare the milk chocolate mousse.

For the Milk Chocolate Mousse

  1. Add milk chocolate chips and 50 ml heavy cream to a double boiler and melt, whisking frequently (or melt the chocolate chips with cream in the microwave).  Remove from heat and set aside.
  2. In a medium bowl, mix the heavy cream, sugar, and salt with a hand mixer and whisk attachment until soft peaks form.
  3. Stir 1/4 of the whipped cream into the slightly warm chocolate, and then fold in the remaining whipped cream in two additions. 
  4. Pour the milk chocolate mousse over the dark chocolate mouse. Spread with an offset spatula if needed. Refrigerate for 45 minutes.
  5. Don’t prepare the white chocolate mousse until it’s time to add it to the entremet aux 3 chocolat.

For the White Chocolate Mousse

  1. Pour the cold water into a small bowl and sprinkle gelatin over the water, and give a gentle stir. Set aside and let the gelatin bloom (become hydrated) for 5 minutes.
  2. Roughly chop the white chocolate chips and put them in a large bowl. Set aside.
  3. Bring 100 ml of heavy cream to a light boil on medium-high heat, and then stir in gelatin. Pour the heavy cream mixture over the white chocolate chips, let sit for 2 minutes, and then stir until melted. If the chocolate chips don’t melt fully when stirring, microwave the chocolate mixture for 10-15 seconds (in a microwave-safe bowl), and then stir again. Let cool for 3-5 minutes, stirring occasionally.
  4. Whip the remaining heavy cream until soft peaks form.
  5. Stir 1/4 of the whipped cream into the white chocolate and then fold the remaining whipped cream into the white chocolate.
  6. Pour the white chocolate mousse over the milk chocolate mousse and spread evenly. Place the entremet in the fridge for at least 4 hours, so the mousse can set up completely. To remove the acetate with greater ease, freeze the cake for 30-45 minutes, and then remove the acetate.
  7. Store covered in the refrigerator for up to one week, or freeze cake for up to 2 months.

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