Spiced chocolate entremet

6 persons

To make: The spiced confit and glaze should be made the day before.

  • sweet cuisine
  • ginger
By Nina Métayer, Pastry Chef at La Délicatisserie, Voted 2023 World's Best Pastry Chef

A complex, gourmet creation in which the richness of dark chocolate is sublimated by the aromatic power of our concentrate. This dessert, imagined by Nina Métayer, will appeal to all chocolate lovers.


Made in France by Alain Milliat
A recipe by Nina Métayer with chocolate and ginger


  • For the cocoa paste :
  • 158g butter
  • 1 pinch salt
  • 70g powdered sugar
  • 1 whole egg
  • 240g T55 flour
  • 32g almond powder
  • 15g cocoa powder
  • For the chocolate insert :
  • 190g 35% liquid cream
  • 56g of 66% dark chocolate
  • For the spicy confit :
  • 50g water
  • 2.5g Agar Agar
  • 50g sugar
  • 1.5 gelatin sheets
  • For the chocolate mousse :
  • 116g of 66% dark chocolate
  • 64g milk
  • 60g cream (1)
  • 340g cream (2)
  • 30g egg yolks
  • For the chocolate icing:
  • 60g water
  • 140g sugar
  • 39g cocoa powder
  • 100g liquid cream
  • 8 gelatin sheets
  • 15g honey
  • 52g glucose
  • For the decor:
  • 200g of 66% dark chocolate
In this recipe
Le Gingembre beige graphic image

Le Gingembre



11,90€ 59,50 €/L


  • Step 1

    The day before, make the spicy confit: Hydrate the gelatine in a bowl of cold water. Heat GINGER and water to 40°C. While stirring with a whisk, gently add the sugar and agar agar mixture. Bring to the boil for 1 minute. Remove from the heat and add the gelatine. Blend with an immersion blender. Leave to set overnight, then blend the next day before use. Store in a pouch.

  • Step 2

    The day before, make the chocolate icing: Hydrate the gelatine in a large volume of cold water. In a saucepan, bring the water, sugar and glucose to the boil, then add the sifted cocoa powder. Mix with a whisk. In another saucepan, bring the cream and honey to the boil. Add this to the first mixture (water/sugar/glucose/cocoa). Bring back to the boil, then add the gelatine. Mix well until the gelatine has melted. Store in the fridge overnight before use.

  • Step 3

    The day before, make the chocolate insert: Melt the chocolate in a bain-marie. Bring the cream to the boil. Pour over the chocolate in 3 stages, creating a fine emulsion. Pocket 20g per mold, tap and freeze for 4h to set. Turn out before assembling the next day.

  • Step 4

    To make the cocoa paste: Mix the softened butter with the powdered sugar. Add the eggs and salt. Mix with a mixer until smooth, then add the sifted powders (almond powder, cocoa and flour). Form the dough into a ball and roll it out. Leave to rest for 2 hours in the fridge. Roll out thinly (2mm thick) between 2 baking sheets. Leave in the fridge for 30 minutes to allow for better cutting. Cut into 6cm discs, then into 4cm discs to form rings. Freeze for 1 hour, then bake between two baking sheets at 160°C for 15 min.

  • Step 5

    To make the chocolate mousse: Bring the milk and cream to the boil (1). Pour the boiling milk/cream mixture over the egg yolks, stir, then return the mixture to the saucepan and cook until the custard is glossy (85°C). Once the custard is cooked, pour it over the melted chocolate. Blend to create a fine emulsion. Whip the cream (2), then mix with the chocolate custard.

  • Step 6

    Prepare the chocolate decoration: Spread the chocolate in a thin layer on a sheet of rhodoid. When the chocolate begins to set, use a 6cm and 4cm diameter circle to cut out chocolate discs. Once set, unmold the chocolates and powder with cocoa powder.

  • Step 7

    Move on to assembly: Pour around 40g of mousse into the molds, then use a palette knife to push up the edges. Place the insert in the mousse and drizzle with the spiced confit. Cover with mousse just above the mold. Leave to set in the freezer for at least 3 hours. Turn out of the mould and ice with chocolate icing at around 38°C. Place on the shortbread. Then decorate with chocolate and a few drops of spiced confit.

Nina Métayer tabulating chocolate
Portrait photo of Nina Métayer
The chef

Nina Métayer

Pastry chef at La Délicatisserie

and voted 2023 World's Best Pastry Chef

After training at Ferrandi, Nina Métayer worked as a pastry chef in a number of top establishments, including Le Meurice, Yannick Alleno and Jean-François Piège. She then took over the reins of the Café Pouchkine in Paris before opening her own establishment: La Délicatisserie.

A rising star in the pastry world, in 2023 she was voted World's Best Pastry Chef. She was the first woman to win this prestigious title.