This flavour combination is inspired by a dessert called “Goma Street” from Sokyo. It is a unique yet perfect combination of flavours. The black sesame provides a bitterness and comforting nuttiness that pairs so well with the sweetness and creaminess of the caramelized white chocolate mousse. It’s a must try!

Ingredients

Dark Chocolate Cremeux

• 60g egg yolks
• 25g caster sugar
• 200g whole milk
• 50g heavy cream (35% fat)
• 110g dark chocolate 70%

Black Sesame Cremeux

• 35g egg yolks
• 45g caster sugar
• 130g whole milk
• 30g heavy cream 35% fat
• 1 gelatin leaf
• 100g white chocolate
• 55g black sesame paste
• 15g melted cocoa butter

Crunchy Base

• 75g caramelised white chocolate
• 25g dark chocolate
• 30g cocoa butter
• 125g hazelnut paste
• 110g hazelnut praline
• 75g feuilletine

Black Sesame Dacquoise

• 200g pure icing sugar
• 90g roasted black sesame powder
• 90g almond meal
• 70g caster sugar
• 200g egg whites

Caramelized White Chocolate Mousse

• 190g whole milk
• 50g heavy cream (35% fat)
• 25g invert sugar
• 50g egg yolks
• 1 gelatin sheet
• 500g caramelized white chocolate
• 410g semi whipped cream

Caramelized White Chocolate Glaze

• 270g water
• 250g caster sugar
• 350g glucose syrup
• 200g condensed milk
• 9 gelatin leaves
• 300g caramelized white chocolate

Milk Chocolate Glaze

• 270g water 
• 10g cocoa powder
• 250g caster sugar
• 350g glucose syrup
• 200g condensed milk
• 300g milk chocolate
• 9 gelatin leaves

Garnishes

• Caramelised white chocolate pearls coated in gold lustre powder
• Feuilletine coated in gold lustre powder
• Tempered chocolate disks

Special Tools used for this Recipe

Stand mixer

The stand mixer is a great tool in this recipe to help you do something in parallel (since there’s lots to do!). It is used to whip up the cream for the caramelized white chocolate mousse or to create the meringue in the black sesame dacquoise.

The stand mixer is an investment, but it is used in countless dessert applications such as meringues, cake and cookie batters and choux pastry. We recommend a good quality stand mixer such as this one which will last through years of dessert making.

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Hand blender

The hand blender (a.k.a, immersion blender or stick blender) in this recipe, is used to create a perfect emulsion for the dark chocolate cremeux, the black sesame cremeux and the caramelized white chocolate mousse ganache. It is also used to make sure the glazes are completely smooth, emulsified to achieve that perfect mirror shine and so that the colour is evenly incorporated.

The hand blender is one of our most used tools. It is used in so many recipes and techniques and helps you achieve perfect emulsions. 

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Method

Dark Chocolate Cremeux

1. Prepare a 20cm ring mould on a silicone sheet on a tray.
2. Prepare the dark chocolate in a tall canister.
3. Mix the egg yolks and caster sugar.
4. Bring milk and cream together to a boil.
5. Temper the egg yolk mixture with the cream, combine and bring to 82-84°C or until thickened to make a creme anglaise.
6. Pour over dark chocolate and emulsify with a hand blender.
7. Pour into the 20cm ring mould.
8. Set completely in the freezer.

Black Sesame Cremeux

1. Prepare white chocolate, black sesame paste and melted cocoa butter in a tall canister.
2. Bloom the gelatin sheet in cold water.
3. Mix the egg yolks and caster sugar
4. Bring milk and cream together to a boil
5. Temper the egg yolk mixture with the cream, combine and bring to 82-84°C or until thickened to make a creme anglaise.
6. Take the anglaise off the heat and dissolve the gelatin.
7. Pour over white chocolate mixture and emulsify with a hand blender.
8. Pour into the 20cm ring mould over the dark chocolate cremeux. The dark chocolate cremeux should be set before pouring in the black sesame cremeux.
9. Set until completely frozen in the freezer.

Crunchy Base

1. Melt the caramelized white chocolate, dark chocolate and cocoa butter in 30 second bursts in the microwave until completely melted.
2. Combine with the hazelnut paste and hazelnut praline.
3. Gently fold in feuilletine.
4. Spread mixture into a circle on a silicone sheet or baking paper using a 24cm ring mould.
5. Allow to set completely in the fridge.

Black Sesame Dacquoise

1. Preheat oven to 180°C
2. Sift the pure icing sugar, black sesame powder and almond meal together
3. Whip the egg whites in a stand mixer on medium speed
4. Once the egg whites are foamy and white, gradually add the sugar and continue whisking until stiff peaks are reached to make a meringue.
5. Carefully fold the meringue into the sifted mixture until completely combined.
6. Spread into a 1.5-2cm layer on a lined baking sheet and bake for 30 minutes.
7. Allow to cool completely at room temperature and cut circles using the 20cm ring mould.

Caramelized White Chocolate Mousse

1. Prepare a 24cm cake ring mould on a silicone sheet on a tray.
2. Bloom gelatin sheet in cold water.
3. Prepare white chocolate in a tall container.
4. Combine the milk, cream and invert sugar and heat until boiling
5. Temper the egg yolks, combine the mixtures and heat on low to 82-84°C or until thickened to make a creme anglaise.
6. Take anglaise off the heat and dissolve the gelatin sheet.
7. Pour over white chocolate and emulsify with a hand blender until smooth to make a ganache.
8. Mix in a bit of the semi whipped cream into the ganache to loosen the mixture.
9. Pour the loosened ganache into the semi whipped cream and gently fold together until combined.

Assembling the Entremet Body

1. Remove the dark chocolate and black sesame cremeux from the ring mould.
2. Pour the caramelized white chocolate mousse into the prepared 24cm ring mould.
3. Assemble the entremet body upside down, placing the cremeux into the mousse, followed by the black sesame dacquoise.
4. Transfer to the freezer and set completely (overnight).

Caramelized White Chocolate Glaze

1. Hydrate the gelatin leaves in cold water.
2. Prepare the caramelized white chocolate in a tall vessel or container.
3. Boil the water, sugar and glucose syrup. Once boiled, remove from the heat and add the condensed milk and stir to combine.
4. Squeeze the excess water from the gelatin, add it in and stir until combined.
5. Pour the hot mixture over the caramelized white chocolate and allow the chocolate to melt for 1 minute.
6. Slowly lower the hand blender at an angle into the mixture (to avoid letting any air in) and blend to emulsify completely.
7. Once emulsified, touch plastic wrap to the surface and store in the fridge.

Milk Chocolate Glaze

1. Repeat the steps for the caramelized white chocolate glaze but instead putting the cocoa powder in the boiled mixture and using milk chocolate instead of caramelized white chocolate.

Glazing, Assembly and Decoration

1. Place the crunchy base onto a cake board
2. Unmold the entremet body and reserve in the freezer until ready to glaze.
3. Heat the glazes to 30-35°C in the microwave in short 20-second bursts being careful not to introduce too many bubbles.
4. Pour some of the milk chocolate glaze into the caramelized white chocolate glaze in a zigzag pattern to create a marble effect when pouring. 
5. Place entremet body onto a cooling rack over a tray and pour the glaze over the entire cake. Try to glaze in one pour for a smooth and even glaze.
6. Wait until dripping stops and lift the entremet with an offset spatula and place onto the crunchy base.
7. Apply desired decorations.
8. Store in the fridge until ready to serve.