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!


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.