Inside the Capsule Entremet

Nespresso Cake, Dark Chocolate Mousse, Hazelnut-Nespresso Praline, Chocolate-Nespresso Crémeux, Nespresso Caramel

Pastry Chef Nasir Armar of Parachute Bakery | San Francisco, CA
Yield:

“Nespresso coffee is rarely experienced as a single flavor. Every cup and every capsule is layered: roasted, bitter, caramelized, nutty, floral, sweet. I wanted to translate that experience into pastry. Inside the Capsule is my interpretation of the iconic Nespresso pod, transforming an everyday joy into a refined chocolate entremet. The result looks like the signature Nespresso capsule, but inside it reveals a composition of chocolate, coffee, caramel, texture, and aroma that unfolds layer by layer, just as a great cup of coffee does. Rather than relying on a single coffee, I used different Nespresso selections where their unique flavor profiles best complemented each component—Diavolitto for an intense chocolate crémeux, Golden Caramel for a deep coffee caramel, and Roasted Hazelnut to enrich the chocolate cake with warm roasted notes. The dessert is designed to reveal the same layered complexity found in each cup of Nespresso coffee, one bite at a time.” — Pastry Chef Nasir Armar

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Adapted by StarChefs  |  September 2026  |  Photo: Angela DeCenzo

INGREDIENTS

Nespresso Cake:
Yield: 1 half sheet tray
200 grams all-purpose flour
50 grams cocoa powder
3 grams baking powder
2 grams baking soda
2 grams fine sea salt
250 grams granulated sugar
80 grams egg yolks
2 whole eggs
10 grams vanilla paste
180 grams neutral oil
220 grams whole milk
120 grams brewed Nespresso Roasted Hazelnut medium roast coffee
80 grams melted 70% dark chocolate
30 grams sour cream

Hazelnut-Nespresso Praline:
120 grams hazelnut praline
120 grams hazelnut paste
100 grams melted 40% milk chocolate
120 grams feuilletine
Nespresso Intenso dark roast coffee grounds

Chocolate-Nespresso Crémeux:
30 grams 70% dark chocolate
30 grams 40% milk chocolate
25 grams brewed Nespresso Diavolitto espresso
45 grams heavy cream
45 grams whole milk
20 grams egg yolks
10 grams brown sugar

Nespresso Caramel:
100 grams heavy cream
30 grams brewed Nespresso Golden Caramel medium-roast coffee
20 grams glucose
2 grams vanilla paste
1 gram kosher salt
60 grams granulated sugar
50 grams unsalted butter

Dark Chocolate Mousse:
570 grams melted 66% dark chocolate
500 grams whole milk
80 grams glucose syrup
5 grams bloomed gelatin powder
1 kilogram whipped heavy cream

Nespresso Entremet:
Tempered dark chocolate
Flaky sea salt

Dark Chocolate Spray:
Melted 66% dark chocolate
Melted cocoa butter
Edible gold food coloring

METHOD

For the Nespresso Cake:
Heat oven to 330°F. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside. In a separate mixing bowl, whisk together sugar, egg yolks, whole eggs, and vanilla until smooth. Slowly stream in oil, whisking until mixture is fully emulsified. Set aside. In a separate mixing bowl, combine milk and Nespresso. Working in batches, combine flour mixture and milk mixture into egg mixture. Mix until well combined, being careful not to overmix. Fold in chocolate and sour cream. Transfer batter to a parchment-lined sheet tray. Bake 12 minutes, or until internal temperature of cake reaches 200°F. Let cool. Once cooled, punch into desired-sized rounds. Transfer to an airtight container and freeze.

For the Hazelnut-Nespresso Praline:
In the bowl of a stand mixer fitted with a paddle attachment, combine hazelnut praline and hazelnut paste. Mix on medium speed until smooth. Add melted chocolate. Mix on low speed until fully incorporated. Fold in feuilletine and Nespresso until well combined. Spread into an even layer on parchment paper. Top with additional sheet parchment paper. Let crystallize. Once set, punch into desired-sized discs. Transfer to an airtight container and reserve.

For the Chocolate-Nespresso Crémeux:
In a nonreactive container, combine chocolates and Nespresso. Set aside. In a saucepan, combine cream, milk, egg yolks, and sugar. Using an immersion blender, purée mixture until smooth. Place pan over medium heat and bring mixture to 180°F. Pour over chocolate mixture. Using an immersion blender, blend mixture until smooth and fully emulsified. Transfer to piping bags and refrigerate.

For the Nespresso Caramel:
In a saucepan over medium heat, combine cream, Nespresso, 10 grams glucose, vanilla, and salt. Keep warm. In a separate saucepan over medium-high flame, bring sugar and remaining 10 grams glucose to 365°F. Add warmed cream mixture. Bring mixture to 220°F, stirring constantly. Pass through a fine-mesh sieve into a nonreactive container. Let cool to 160°F. Once cooled, mix in butter until fully incorporated. Cover and refrigerate.

For the Dark Chocolate Mousse:
Place chocolate in a nonreactive container and set aside. In a saucepan over medium heat, bring milk and glucose to 140°F. Add gelatin, stirring until gelatin is fully dissolved. Pour over chocolate, stirring until mixture is well combined. Whisk until mixture is fully emulsified. Fold in whipped cream. Transfer to piping bag and refrigerate.

For the Nespresso Entremet:
In a saucepan over low heat, warm Nespresso Caramel. Pour thin layer tempered dark chocolate into custom Nespresso pod-shaped silicone molds. Refrigerate until set. Repeat process if needed to even out chocolate shell. Pipe desired amount Chocolate-Nespresso Crémeux into each mold, spreading evenly to cover all sides and creating thin second layer. Pipe desired amount Dark Chocolate Mousse into mold, leaving room for additional components. Top with 1 round Nespresso Cake, pressing down to even out Chocolate Mousse. Drizzle with warmed Nespresso Caramel and sprinkle with salt. Seal with 1 disc Hazelnut-Nespresso Praline, pressing gently until flush with top of silicone mold. Freeze overnight. 

For the Dark Chocolate Spray:
In a mixing bowl, combine chocolate and cocoa butter. Add desired amount gold food coloring. Mix until fully combined. Transfer to a saucepan over low heat, keep at 95°F. 

To Assemble and Serve:
Unmold frozen Nespresso Entremet. Spray with Dark Chocolate Spray. Design as desired to replicate a Nespresso Vertuo capsule. Refrigerate 4 hours. Transfer to a small serving plate.

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