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“Oreo” entremet (vegan)

Hello 🙂 I made these entremets for the birthday of a friend who is not the dessert type but loves Oreo milkshake, so I thought I could make an Oreo inspired entremet! I didn’t use many Oreo cookies because I was more interested in reproducing the separate tastes separately, but I made an Oreo based crumble and I infused the heavy cream with Oreos 😅 my husband made so much fun of me but eventually the chocolate mousse had that Oreo like taste, but much less sweet. 

The entremets have (as per usual) a few layers:

  • chocolate brownie 
  • Oreo crumble with cocoa nibs 
  • Vanilla creme au beurre
  • Oreo infused chocolate mousse
  • Dark chocolate ganache
  • Cocoa butter coating 

When you cut trough the middle is the vanilla creme au beurre so visually it reminds of an Oreo cookie – well at least I think it does! 

I used these lovely Silikomart moulds but any small mould will do and in any shape, as long as you cut your components accordingly – at the end there is the recipe for a chocolate mirror glaze in case you prefer that, but for the mould I used a cocoa butter velvety spray is best (soon I will make my own so stay tuned).

Ingredients and procedure (makes 9 cubes)


100g vegan butter – melted

150 dark chocolate – melted

40g brown sugar, but fine

2 tbsp flax seeds + 60ml almond milk

50g flour

25g cocoa powder

Pour melted chocolate on melted butter, then add brown sugar. Add flax mix and then the powders. Bake for 50’ at 150C fan. 

Oreo crumble 

Crumbled oreo – black part only, 2 cookies

1 tbsp Cocoa nibs

50g Melted dark chocolate 

Melt the dark chocolate, whisk in the cookie crumbs and the cocoa nibs, spread on parchment paper and let set. 

Vanilla creme au beurre

67 bean curd + 60g vegetable milk 

96g sugar —~ 120C to the wire of the eggs, beat, finally incorporate the butter cubes

96g butter

1 tsp vanilla bean paste 

Blend the bean curd and the vegetable milk together and set aside. Cook the sugar until it reaches 120C, then add it to the wire of the bean curd and milk mixture and beat until it gets colder. Finally incorporate the butter. Set aside

Chocolate mousse: 

6 g agar agar + 30g cold water

150 g unsweetened almond milk

4 Oreo cookies

280 g dark chocolate

300 g heavy cream (semi whip before adding to the cooled ganache)

Let sit the almond milk with 4 Oreos in for a few hours. 

Mix the agar with the water and let sit a few minutes. Warm up the milk and add the agar, stir well and let warm (do not bring to a boil but to 90C). With the double boiler system, melt the chocolate.  Pour the milk on the chocolate in 3 batches, stirring well to combine. Let cool. 

Whip the heavy cream until soft peaks form and fold in the cool (30C) chocolate mixture in three batches. Pour in the moulds and using a spoon make sure there are no spots left behind. 

Pipe in the creme au beurre. 

Cut a piece of the crumble and insert it, followed by a brownie square. Add some chocolate mousse to completely fill the mould. 

Let set in the freezer for at least 4h. 

 Dark chocolate ganache 

100g heavy cream or coconut cream + 1 vanilla bean

100g dark chocolate

30g butter 

Before unmoulding, prepare the ganache. Melt the chocolate with the double boiler system or at 45C in the microwave, and warm the cream with the vanilla bean. Pour the cream on the chocolate in 3 batches and stir well. Using a stick blender make sure that the ganache is silky and smooth. When the mix is at 30C add the butter and blend well. 

Unmould the mousses and use a cocoa butter spray for a velvety effect. When the ganache is still pourable but cool, pipe it in the cavities on top of the moulds. 

If using moulds without a cavity use this cocoa mirror glaze recipe: 

Chocolate mirror glaze

130g water

150g coconut milk

120g + 30 caster sugar

55g glucose syrup

12g pectin

45g dutch processed cocoa powder

3g water + 3g lemon juice

Warm in a saucepan water, 120g sugar, syrup and coconut milk. Once this mixture reaches 40C add the pectin mixed with the rest of the sugar and keep whisking until the mixture reaches a boil. Add the cocoa powder and keep stirring for a minute or two until well combined and finally add the lemon juice and water mixture. Transfer to a blending glass and blend with an immersion blender without forming bubbles. Transfer to a bowl and cover with cling film and let rest 6h in the fridge. When ready to use, heat with a double boiler system to 40C.


By cakefiles

Baking blogger with a particular interest in vegan patisserie.

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