Instructions

1. DAY 1: Passion Fruit Crémeux. Bloom gelatin in ice-cold water for 10 minutes. In a bowl, whisk egg yolks and sugar until combined. In a saucepan, heat passion fruit purée to a simmer. Slowly pour half the hot purée into the yolk mixture while whisking constantly to temper. Pour the tempered yolk mixture back into the saucepan.
2. Cook the crémeux over medium-low heat, stirring constantly with a spatula, until it thickens and reaches exactly 82-83°C (180-181°F). It should coat the back of the spatula. Do not let it boil. Immediately remove from heat. Squeeze excess water from the gelatin and stir it into the hot crémeux until dissolved. Strain through a fine-mesh sieve.
3. Let the mixture cool to 40°C (104°F). Add the cold, cubed butter and blend with an immersion blender until smooth and emulsified. Pour into your 16 cm mold, cover, and freeze solid for at least 6 hours, or overnight.
4. DAY 1: Cocoa Crumble Base. In a stand mixer with the paddle attachment, cream the softened butter, icing sugar, and almond flour on medium speed until pale and fluffy. Add the egg yolk and mix until just combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed until a dough forms. Do not overmix.
5. Shape the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour. Preheat oven to 160°C (320°F). Roll the chilled dough between two sheets of parchment paper to a 3mm (1/8 inch) thickness. Bake for 15-18 minutes. As soon as it comes out of the oven, while still hot, use a 16 cm ring to cut a perfect circle. Let it cool completely.
6. DAY 2: Dark Chocolate Mousse. Melt the dark chocolate over a double boiler or in the microwave in 30-second intervals. Let it cool slightly to around 45°C (113°F). In a stand mixer, whip the cold heavy cream to soft peaks (the consistency of yogurt). Be careful not to overwhip. Store in the refrigerator.
7. Prepare a *pâte à bombe*. In a small saucepan, heat the sugar and water until it reaches 118°C (245°F) on a candy thermometer. While the syrup is heating, start whisking the egg yolks in a stand mixer on medium-high speed. Once the syrup reaches temperature, slowly pour the hot syrup in a thin stream down the side of the mixing bowl with the mixer running. Continue whipping on high speed for 5-7 minutes until the mixture is pale, thick, and has cooled to room temperature.
8. Gently fold the melted chocolate into the *pâte à bombe*. Then, fold in the whipped cream in three additions. Be very gentle to maintain the air in the mousse. The final mousse should be smooth and light.
9. DAY 2: Assembly. Place your 18 cm entremet ring on a flat tray lined with plastic wrap. Pipe half of the chocolate mousse into the ring. Carefully unmold the frozen passion fruit crémeux and press it into the center of the mousse. Place the cocoa crumble disc on top of the crémeux. Pipe the remaining mousse on top, filling any gaps and smoothing the top with an offset spatula. Freeze solid, at least 8 hours or overnight.
10. DAY 3: Chocolate Mirror Glaze. Bloom gelatin in ice-cold water. In a saucepan, combine water, sugar, and sifted cocoa powder. Bring to a boil, then reduce heat and simmer, stirring, until the mixture reaches 103°C (217°F). Remove from heat and stir in the heavy cream. Let it cool to 60°C (140°F). Squeeze the water from the gelatin and stir it in until fully dissolved. Strain the glaze through a fine-mesh sieve to remove any lumps or air bubbles.
11. Cool the glaze to exactly 35°C (95°F), stirring occasionally to prevent a skin from forming. You can use an immersion blender (kept fully submerged to avoid bubbles) for a super smooth finish. Unmold the frozen entremet and place it on a wire rack set over a baking sheet. Pour the glaze evenly over the top, allowing it to coat the sides completely. Let it drip for a few minutes, then carefully transfer to a serving plate. Defrost in the refrigerator for 4-6 hours before serving.