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Straight on photo of Halloween Nutella Devil Entremet on a bed of salted oreo dirt in a circule white dish on a marble background

Halloween Nutella Devil Entremet

Get a load of these cute, devilish little desserts! These Halloween Nutella Devil Entremets are sure to impress your guests with their adorable little sparky candy red horns. Not to mention they are packed with delicious nutella and chocolate!
Course Dessert
Prep Time 1 hour 40 minutes
Cook Time 35 minutes
Resting + Freezing Time 9 hours
Total Time 11 hours 15 minutes
Servings 6 people
Calories 1398kcal
Author Mara


  • Digital Kitchen and Food Scale
  • Silicone Half Spheres
  • Candy Thermometer Spatula
  • Round Cutters in Graduated Sizes
  • Emmersion blender


Dark Chocolate Nutella Mousse + Nutella Filling

  • 7 grams Gelatin (powdered)
  • 24 grams Water
  • 85 grams Nutella
  • 355 grams Heavy whipping cream (divided into 120 grams, 235 grams)
  • 128 grams Dark chocolate (chopped or chips)
  • 81 grams Nutella
  • 45 grams Nutella for piping

Devil's Food Cake

  • 60 grams unsalted butter room temperature
  • 60 grams brown sugar I used dark brown sugar
  • 79 grams granulated sugar
  • 1 large egg room temperature
  • 11 grams vegetable oil
  • 60 grams hot coffee or water
  • 29 grams cocoa powder
  • 122 grams all-purpose flour
  • 1 gram baking soda
  • 2 grams kosher salt
  • 123 grams sour cream

Red Mirror Glaze

  • 70 grams water
  • 17 grams gelatin
  • 127 grams corn syrup
  • 15 grams water
  • 170 grams granulated sugar
  • 170 grams white chocolate chopped or chips
  • 103 grams condensed milk
  • 4 grams vanilla extract
  • red food dye

Chocolate Devil Horns

  • 65 grams red candy melts
  • red sugar sprinkles

"Oreo" Dirt

  • 12 oreos
  • 1 teaspoon flaky sea salt


Dark Chocolate Nutella Mousse + Nutella Filling

  • Place a stand mixer bowl and whisk attachment in the freezer.
    Metal mixing bowl + whisk attachment that's cold on a marble background
  • Fill a piping bag with 45 grams of Nutella. Snip a tiny bit off the top.
    Empty piping bag and jar of nutella on a white marble background
  • Set the mold with the 3x1.5cm holes on a small baking tray. Pipe Nutella into 6 of the molds.
    Small semisphere on a small baking tray with nutella piped into 6 of the cavities
  • Tap the tray a few times against the counter to even out Nutella. Place in the freezer. 
    Small semisphere on a small baking tray with nutella piped into 6 of the cavities and flatted out
  • Sprinkle gelatin over cold water in a microwave-safe bowl or mug. Mix.
    A mug with cold water and powdered gelatin sprinkled on top
  • In a small saucepot, add in dark chocolate (chopped into chunks or chips), Nutella, and heavy whipping cream into a saucepot. Melt over medium heat and whisk until until cobined, and shiny.  Remove from the saucepot from heat.
    dark chocolate chips, nutella and heavy cream in a small saucepot on medium heat
  • Melt the gelatin in the microwave for 15 seconds and whisk into the chocolate Nutella mixture until completely incorporated. Set aside for 10 minutes. 
    Whisk in a sauce pot with dark chocolate, nutella, cream and gelatin.
  • Remove stand mixer bowl from the freezer, using a stand mixer, add in the rest of heavy whipping cream and using the whisk attachment whisk until stiff peaks form.
    Stiff peaks in a metal bowl
  • Add ⅓ of chocolate Nutella mixture to create and fold until combined. Repeat 2 more times with the remaining chocolate Nutella mixture. 
    ⅓ of the chocolate nutella mixture in the stiff peaks slightly mixed together with a spatula
  • Using a silicone mold on a small baking tray, fill up all molds halfway with Nutella mousse. Tap it a few times against the counter to remove any air bubbles and even out the top surface.
    6 cavities on a small baking sheet, ½ way full of chocolate nutella mousse
  • Remove the small Nutella semi-spheres from the freezer and add one to each of the mousses.
  • Fill with the rest of the mousse and tap it again against the counter to remove any air bubbles. If necessary, use an offset spatula to spread the mousse as smooth and even out the surface. Place into the freezer and let freeze until completely firm, at least 6 hours or overnight if possible. *****

Devil's Food Cake

  • Pre-heat oven to 350 degrees F. Line a 10"x6.9" sheet pan with parchment paper and spray with non-stick spray. Set aside.
    Overhead of a small baking pan lined with parchment paper and sprayed with non-stick spray
  • In a stand mixer with a beater attachment, beat butter, brown sugar, and granulated sugar on medium speed for roughly 2-3 minutes until light and fluffy. Scarp as needed.
    Stand mixer with whisk attachment with softened unsalted butter, brown sugar and granulated sugar
  • On low speed, add in egg until combined and scarp if needed.
    Stand mixer with whisk attachment, fluffy butter and sugar with 1 egg
  • At medium speed, add in vegetable oil and hot water or hot coffee. 
    Stand mixer with butter, egg, sugar mixture with vegetable oil and hot coffee
  • Remove the mixing bowl from the stand mixer, sift the dry ingredients into the bowl. Mix on low speed with a beater attachment until just combined.
    The wet ingredients with all dry devils food cake ingredients sifted in with a sifter off to the side
  • Then, add in sour cream and mix until combined. 
    Stand mixer with Devil's Food Cake batter with beater attachment and sour cream
  • Pour batter into the lined sheet pan.
    Devil's Food Cake batter poured into a small baking pan lined with parchment paper and nonstick spray
  • Use a spatula and smooth out batter evenly. Tap a few times on the counter to remove any air bubbles.
    Devil's Food Cake batter smoothed out in a small baking sheet lined with parchment paper
  • Bake for 15-20 minutes or until a toothpick comes out clean. Let rest in pan for 10 minutes. 
    Baked devil's food cake in a small sheet pan
  • Remove with parchment paper intact then place it on a cooling rack until room temperature. 
    Baked Devil's food cake with parchment paper on a cooling rack
  • Move back into the sheet pan, wrap with plastic wrap and place in the freezer until frozen. 
    Devil's Food Cake in a small baking sheet wrapped in plastic wrap
  • Using a circle 2.75 inch cookie cutter stamp out 6 cake rounds.
    Devil's Food Cake with 6 rounds cut out with one with a cookie butter in
  • Wrap the rounds in plastic wrap and freeze until assembly.
    Devil Food Cake rounds wrapped in plastic wrap

Red Mirror Glaze

  • Add gelatin over cold water and mix together in a microwave-safe mug or bowl. 
    A mug with cold water and powdered gelatin sprinkled on top
  • Combine sugar, corn syrup, and water in a saucepan and bring boil over medium heat until sugar is dissolved. Remove from heat.
    cornsyrup, water and sugar boiling in a saucepan
  • Microwave gelatin for 15 seconds and pour it into the sugar syrup mixture and whisk.
    melted gelatin in a corn syrup, sugar, water mixture with whisk slightly out of frame
  • Add in sweetened condensed milk and vanilla extract. Whisk. 
    Whisk in a sauce pot with vanilla and sweetned condensed milk in the water, sugar, corn syrup mixture
  • Pour in white chocolate (chips or chunks) and let sit for 2-3 minutes (make sure all the chocolate is submerged as much as possible).
    White chocolate chips in the sauce pot with condensed milk, sugar, cornsyrup, and water
  • Add in red food dye and use an immersion blender until smooth. Pour glaze into a microwave safe bowl, stiring occasionally until glaze reaches 95 degrees F.
    immersion blender in the chocolate corn syrup mixture with red dye in a small sauce pot

Candy Melt Horns

  • Place the devil horn template on a flat clean surface.
    4 devil horn template cut out on marble background
  • Place tracing paper on top.
    4 devil horn template cut out with parchment paper on topon marble background
  • Melt red candy melts according to directions on the package. Place in a piping back and snip a tiny bit off the top.
    Red candy melts in a white bowl
  • Pipe out 1-2 horns. 
    Left and right horns piped onto parchment paper
  • Sprinkle immediately with red sugar sprinkles. Let sit for 30 seconds - 1 minute.
    red sugar sprinkles on top of devil horns onto parchment paper
  • Gently shake leftover sprinkles into a bowl. After a few minutes, carefully remove horns onto a plate and repeat with remianing horns. Pipe out a few extras in case they break.
    Red candy melt + red sugar sprinkles on top of horns, excess sprinkles removed

Salted 'Oreo' Dirt

  • In a food processor blitz together oreos and flaky sea salt until they are fine grains. Set aside in a small bowl.
    Finely crushed oreo crumbs in a white bowl with flaky sea salt


  • Once the glaze is between 90-95 degrees F*. Set a baking dish down along with 2-3 shot glasses upside down. Remove 2-3 mousse semi-spheres from the freezer and place on the shot glasses. 
    3 mousse semi-spheres on 3 upside down shot glasses in a baking dish
  • Pour red glaze on top in a circular motion. Let drip for 2 minutes.
    Close up of mousse capes glazed with red mirror glaze
  • Pour red glaze again for extra coverage. Allow the excess glaze** to drip off for 5 minutes, then gently scrape the edges to remove any remaining drops with a butter knife or offset spatula.
    Red mirro glaze on mousse cakes dripping into baking dish
  • Carefully transfer mousse semi-sphere using a the tips of 2 dinner knifes to a devil cake round on a plate***.
    1 semisphere of mousse sitting on devils food cake round on a small black plate on a marble background
  • Stick in a right and left devil horn into the mousse cake. Pressing carefully. Surround cake with 2-3 tablespoon of oreo dirt.
    Straight on of a complete halloween nutella devil entremet
  • Repeat with remaining cakes**. ****Bring entremets to room temperature prior to serving.
    Straight on photo of halloween nutella devil entremet on a black plate, a gray plate has 3 entremets and another entremet on the black plate are in the background. everything sits on a black background and there is a dark grey back


*If you glazed has cooled too much, microwave for 15-30 seconds and whisk, repeat until fully melted. Cool again until 90-95 degrees F.
** Between batches, scape up glaze on the bottom of the baking dish into a microwave-safe container to use again.
***Since, I kept the cakes at home and did not travel with them so I did not add an adhesive. To keep the mousse and cake from moving add a tiny bit of leftover glaze to act as a glue between the mousse semisphere and cake.
****You can make them a day before you plan to serve. Keep them refrigerated if you do make them ahead of time. But, bring them back to room temperature prior to serving.
*****Leftover mousse? Place in an airtight container and enjoy with any leftover cake, and oreo crumbs you have. Make sure you store leftover mousse in the refrigerator to set.
Note on timing: The timing is a rough estimate for this dessert. For this recipe, I broke it up into 2 days. Day 1: make cake and mousse. freeze. Day 2: Make the red glaze. While it cools, make devil horn candies, oreo dirt, cut out cake rounds, and assembly. Give yourself a few hours for the entremets to come to room temperature before eating.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.


Calories: 1398kcal | Carbohydrates: 168g | Protein: 21g | Fat: 74g | Saturated Fat: 50g | Cholesterol: 276mg | Sodium: 886mg | Potassium: 712mg | Fiber: 6g | Sugar: 134g | Vitamin A: 1520IU | Vitamin C: 1mg | Calcium: 319mg | Iron: 6mg