CHOCOLATE & CASSIS

VEGAN ENTREMET
 RECIPE BY

KIRSTEN TIBBALLS
A superb plant-based, vegan entremet devised with layers of chocolate cake, crisp
caramelised almonds, cassis jelly and chocolate mousse. It is finished with a vel-
vet spray to add a touch of visual texture and topped with chocolate spheres filled
with chocolate ganache and cassis gel. 
INTERMEDIATE

CHOCOLATE GANACHE
CHOCOLATE SPHERES
CARAMELISED ALMONDS
CASSIS JELLY

540 MINS
VELVET SPRAY
CHOCOLATE MOUSSE
CHOCOLATE CAKE

CREATED WITH SILIKOMART UNIVERSO1200 SILICON MOULD

MAKES 1

CHOCOLATE CAKE
METHOD
INGREDIENTS

75g (2.65oz) oat milk Heat the oven to 170°C (338°F), fan forced. Line the base
5g (0.18oz) vinegar of the ring with baking paper and foil then place onto a baking
50g (1.76oz) caster (superfine) sugar tray. Place the oat milk and vinegar into a jug and set aside. In
40g (1.41oz) plant-based butter the bowl of a stand mixer fitted with a paddle attachment, mix
75g (2.65oz) plain (all-purpose) flour the sugar and plant-based butter until smooth. Meanwhile, sieve
4g (0.14oz) baking powder the flour, baking powder, bicarbonate soda and cocoa powder
2g (0.07oz) bicarbonate soda onto a sheet of baking paper. Add the dry ingredients to the
10g (0.35oz) Callebaut Cocoa Powder butter mixture and mix to combine. While continuing to mix, add
the milk and vinegar in a steady stream. Once the mixture is
EQUIPMENT completely combined and there are no lumps remaining, transfer
it into the prepared ring and spread into an even layer. Bake in
entremet ring, 160mm D 45mm H the preheated oven for 12-15 minutes, until the centre bounces
aluminium baking tray back when gently pressed. Once cooled, run a knife around the
stand mixer outside of the cake to release it from the ring. Trim the top off
spatula the cake to create a flat surface, then wrap in plastic wrap and
paring knife place into the freezer until required.

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CASSIS JELLY
METHOD
INGREDIENTS

50g (1.76oz) caster (superfine) sugar
3.5g (0.12oz) agar agar
250g (8.82oz) Ravifruit Cassis Puree
EQUIPMENT
Prepare a 160mm ring by wrapping the base with heat-proof
plastic wrap and warming it on a warm baking tray to create a
flat surface. You can also create a taut, flat surface by heating
it with a heat gun. Place the prepared ring onto a baking tray
lined with a Silpat baking mat and set aside.

entremet ring, 160mm D 45mm H Place the sugar and agar agar into a small bowl and mix to
aluminium baking tray combine then set aside. Bring the cassis puree to the boil in a
Silpat Baking Mat saucepan, then add the sugar and agar agar while whisking con-
spatula tinuously and bring back to the boil. Pour approximately three
stick blender (optional) quarters of the mixture into the prepared ring then place into the
disposable piping bag freezer for a minimum of 4-6 hours to freeze. Place the remain-
ing mixture into a bowl and cover with plastic wrap touching the
surface and place into the refrigerator for 60 minutes to set.

Once the cassis jelly in the bowl has set, transfer it into a jug
and use a stick blender to create a pipeable gel. If the mixture
is too thick, add a very small amount of water and continue to
blend. The gel can also be created by whisking by hand. Trans-
fer the gel into a piping bag and set aside in the refrigerator
until required.

 NOTES

• You can also set the jelly insert in a 160mm round silicon
mould, or in a tray and cut it to use as an insert.
• The jelly insert must be completely frozen prior to preparing
the chocolate mousse.

CARAMELISED ALMOND
METHOD
INGREDIENTS

70g (2.47oz) water Heat the oven to 160°C (320°F), fan forced. Place the water
50g (1.76oz) caster (superfine) sugar and sugar into a saucepan and bring to the boil. Once boil-
25g (0.88oz) slivered almonds ing and the sugar has completely dissolved, add the almonds,
mix to coat and remove from the heat. Drain the almonds and
EQUIPMENT spread them over a baking tray lined with a Silpat baking mat.
Bake in the pre-heated oven for 15-20 minutes, until gold-
spatula en-brown, turning the nuts over every 5 minutes to ensure even
aluminium baking tray roasting. Allow to cool completely at room temperature, then
Silpat Baking Mat roughly chop and store in an airtight container.

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AQUAFABA MOUSSE BASE*
METHOD
INGREDIENTS

400g (14.11oz) canned chickpeas in liquid
(aquafaba)
80g (2.82oz) caster (superfine) sugar
1g (0.04oz) cream of tartar
EQUIPMENT
Strain the liquid from the chickpeas into a saucepan and add
the sugar and cream of tartar. Bring to a simmer while stirring,
then continue to heat for 10-15 minutes until the aquafaba has
reduced to 170g (6oz). Weigh the mixture regularly to ensure
you do not evaporate too much liquid. Allow to chill in the
refrigerator.

sieve
spatula

CHOCOLATE MOUSSE
METHOD
INGREDIENTS

170g (6oz) aquafaba mousse base* Place the chilled aquafaba mousse base in the bowl of a stand
300g (10.58oz) Callebaut NXT Dairy-Free Dark mixer fitted with a whisk attachment and whip for up to 10 min-
Chocolate utes, until you have a whipped meringue consistency. Meanwhile
20g (0.71oz) plant-based butter place the dairy-free dark chocolate and plant-based butter into
100g (3.53oz) oat milk a bowl and set aside. Boil the oat milk, before pouring it over
the chocolate and butter to create a ganache. Whisk until the
EQUIPMENT chocolate and butter have completely melted and combined. The
ganache needs to be warm, so if required, heat in the micro-
stand mixer wave for 30-60 seconds. Gently fold the ganache through the
spatula whipped aquafaba, maintaining as much air as possible. Transfer
whisk the mousse into a piping bag and assemble immediately.
disposable piping bag

ASSEMBLY
METHOD
EQUIPMENT

Silikomart Universo1200 Silicon Mould Place the silicon mould on a tray lined with a Silpat baking mat.
aluminium baking tray Pipe the mousse into the silicon mould, filling it halfway. Use
Silpat Baking Mat the back of a spoon to spread the mousse up the sides of the
small angled palette knife mould. Sprinkle the caramelised almonds over, ensuring they do
not reach the edge of the mousse. Pipe a small amount of addi-
tional mousse on top then place the frozen cassis jelly insert on
top and gently press down until the mousse comes up the sides
slightly. Pipe another layer of mousse, then pipe the remaining
mousse around the edge. Place the frozen chocolate cake, base
side up, on top of the mousse and gently press it down until it
is flush with the top of the mould. Remove any excess mousse
from around the cake. Place into the freezer for a minimum of
24 hours but no longer than 72 hours.

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CHOCOLATE SPHERES
METHOD
INGREDIENTS

300g (10.58oz) Callebaut NXT Dairy-Free Dark Ladle tempered chocolate ( see our online video for instruc-
Chocolate, tempered tions) into 2 rows of the 30mm half sphere chocolate mould
then scrape the surface and sides with a metal scraper. Working
EQUIPMENT quickly, tap the mould on the surface of your workbench to dis-
lodge any air bubbles. Turn the mould upside down over a sheet
CW2022 30mm half sphere chocolate of baking paper and tap the side of the mould with the handle of
mould the scraper to remove the excess chocolate. Scrape the surface
CW1158 25mm half sphere chocolate clean while holding the mould upside down. Place the mould
mould upside down onto a clean sheet of baking paper for 5-6 minutes
CW1495 20mm mini half sphere chocolate at room temperature, then scrape the surface again and place
mould into the refrigerator for 20 minutes. Allow the chocolate to come
large metal scraper back to room temperature before unmoulding. Repeat this with
aluminium baking tray the other 2 sizes of half sphere moulds.

Heat a tray in an oven pre-heated to 50°C (122°F). Create

holes in the chocolate half spheres on different angles by gently
rubbing them on the warm tray as demonstrated in the video.

Unmould the frozen entremet and use your hand to wipe off any
frost from the surface. Place the chocolate half spheres on the
surface in your chosen formation and gently press down to se-
cure them into the mousse. Return the entremet to the freezer.
 NOTES

• You can use premade truffle shells or simply make 1 size of chocolate spheres if you do not want to create 3
different sizes.
• Kirsten uses 4 large, 3 medium and 4 small half spheres on top of the entremet, but it is a good idea to create
more in case of breakages.

CHOCOLATE GANACHE
METHOD
INGREDIENTS

100g (3.53oz) Callebaut NXT Dairy-Free Dark Place the dairy-free dark chocolate and plant-based butter into
Chocolate a bowl and set aside. In a saucepan, combine the oat milk and
10g (0.35oz) plant-based butter glucose, then bring to the boil. Pour the hot liquid over the
150g (5.29oz) oat milk chocolate and butter then whisk to emulsify. Transfer into a pip-
50g (1.76oz) liquid glucose ing bag and allow to cool and thicken slightly at room tempera-
ture, approximately 1 hour.
EQUIPMENT

spatula
whisk
disposable piping bag

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DARK CHOCOLATE VELVET SPRAY
METHOD
INGREDIENTS

100g (3.53oz) cocoa butter pistols If you have an induction stovetop, place the cocoa butter and
10g (0.35oz) Callebaut NXT Dairy-Free Dark dairy-free chocolate into a saucepan and heat over medium heat
Chocolate while stirring until you have half solids and half liquids. Remove
from the heat, transfer into a jug and emulsify with a stick
EQUIPMENT blender. If you do not have an induction stovetop, place the co-
coa butter and dairy-free chocolate into a microwave-safe plastic
spatula bowl and heat in 30 second increments, stirring in between, until
stick blender almost completely melted, then transfer to a jug and emulsify
spray gun with a stick blender. Work with the mixture between 30°C-40°C
compressor (86°F-104°F). Transfer into the cup of a spray gun, hold the
spray gun approximately 300mm away and spray the frozen
entremet, including the chocolate half spheres, with an even
layer while rotating the cake. Immediately transfer the entremet
to your display plate.

FINISHING
METHOD

Pipe into the chocolate half spheres, filling some with the
prepared cassis gel and the rest with the prepared chocolate
ganache. Lastly, pipe very small dots of the gel and ganache on
the top surface of the entremet.

STORAGE &
SHELF LIFE
Best enjoyed on the same day it is defrosted and finished. The entremet can be stored in the fridge for up to 3
days, however, it will become softer in texture the longer it is kept.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.