Chocolate Caramel Entremet Semispheres

This dessert is special – because, although it may not seem, it’s made from leftovers. I had left some little white chocolate mousse semispheres from the Pistachio, Raspberry & White Chocolate Entremet. I had some caramel sauce and caramel glaze left from the Chocolate Caramel Cake – and stored them into the refrigerator in air tight containers. I had some bought chocolate biscuit sheets whom I found the perfect use. All I needed in addition were some dark chocolate and some whipped cream – which I also have permanently into the kitchen. So here it is – a nice, elegant and very special dessert.




INGREDIENTS Chocolate Caramel Entremet Semispheres

(for 8 mini cakes of 7 cm diameter each)


► White Chocolate Mousse

  • 20 g white chocolate
  • 1 egg yolk
  • 50 ml whole milk
  • 1/2 teaspoon of vanilla extract
  • 3 g powdered unflavored gelatin
  • 75 g whipped sweetened cream


► Caramel Mousse

  • 150 g caramel sauce – prepared like here
  • 200 g whipped sweetened cream
  • 6 g unflavored gelatin
  • 30 ml cold water


► In addition:

  • 200 g caramel glaze – prepared like here
  • 300 g dark chocolate (or milk chocolate if you preffer)
  • 1-2 thin sponge cake layers (depending on their size)




DIRECTIONS Chocolate Caramel Entremet Semispheres

White chocolate mousse

Dissolve the gelatin into the water for 10-15 minutes. Melt the white chocolate. Bring the milk to a boil. Mix the egg yolk with vanilla extract and pour slowly the milk, whisking vigorously. Add the melted chocolate and homogenize. Put the hydrated gelatin into the microwave for 2-3 seconds until it liquefies and mix it with the cream. Finally add the whipped cream and incorporate it carefully with a spatula. Fill the cavities of a silicon mold (with 3,5 cm diameter semispheres) with the mousse and freeze for at least 1-2 hours, so that the mousse semispheres can be easily extracted from the mold. Melt about 200 g dark chocolate. When the chocolate is melted but not warm, deep each white semisphere in dark chocolate and place them on a wire rack until the chocolate glaze hardens.


Caramel mousse

Hydrate the gelatin into cold water for 10-15 minutes. Put the caramel sauce into the microwave for a few seconds to soften. Put the hydrated gelatin into the microwave too, for 3-4 seconds, to liquefy. Mix gelatin with caramel sauce, then add the whipped cream and homogenize with a spatula.

Mousse Caramel

Take a silicon mold with larger cavities (7 cm – diameter semispheres). Put a teaspoon of caramel mousse into each cavity.


Place a chocolate glazed white semisphere and cover with caramel mousse up to the edge of the cavity. Level and freeze for at least 2 hours to harden.


When the caramel mousse semispheres are harden, take them off the silicone mold and place them over a wire rack.


I had caramel glaze pre-made for a cake and I stored it into the fridge, in an air tight container. I put the glaze into the microwave for a few seconds to melt, then I poured over the semispheres to cover.


I let the glaze set, then I transferred the cakes onto a parchment paper and prepared them for assembling.


ASSEMBLING Chocolate Caramel Entremet Semispheres

From the thin sponge cake layers, cut discs of 8 cm diameter. Remelt the chocolate used for glazing the white semispheres and use it to stick the mini cakes onto the sponge cake. Use the rest of the dark chocolate and sheets of acetate to make walls for the cakes.



Store the cakes into the fridge until served.






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