I'm now at Turin, Italy when updating this post.
I'm attending a science conference with my colleagues & I have 2 days conference so I'll have some times walking around the town.
I had a long weekend break & took the chance to make some entremets.
I was craving for chocolate so I decided to make the chocolate mousse & coffee creme brûlée from "Top10名师的50道人气蛋糕技术教本" (50 Popular Cakes from Top 10 Pâtissiers).
The original recipe includes a jaconde base, chocolate mousse & coffee creme brûlée.
I used a different cake base & added some caramel hazelnuts for some variations.
I made this recipe into 6 small glasses & 6 little domes.
The chocolate mousse is absolutely divine.
The rich coffee creme brûlée enhances the bitterness & sweetness of chocolate mousse which makes a great combination.