A multi-layered dessert featuring hazelnut dacquoise, praline crunch, and creamy dark chocolate mousse.
# What You’ll Need:
→ Hazelnut Dacquoise
01 - 3 large egg whites
02 - 2 tablespoons granulated sugar
03 - 1 cup ground hazelnuts
04 - 3/4 cup powdered sugar
05 - 1/4 cup all-purpose flour
→ Praline Feuilletine Crunch
06 - 7 tablespoons praline paste (hazelnut or almond)
07 - 3.5 tablespoons melted milk chocolate
08 - 1/3 cup feuilletine or crushed cornflakes
→ Dark Chocolate Mousse
09 - 5.3 ounces dark chocolate (70% cocoa), chopped
10 - 2 egg yolks
11 - 3 tablespoons granulated sugar
12 - 1 1/4 cups heavy cream, cold
→ Chocolate Glaze
13 - 2 ounces dark chocolate
14 - 1/4 cup heavy cream
15 - 1 tablespoon unsalted butter
→ Decoration (Hibou/Owl Theme)
16 - 1 ounce white chocolate
17 - 1/3 ounce dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# Directions:
01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Whip egg whites to soft peaks, gradually adding granulated sugar until stiff peaks form. Sift ground hazelnuts, powdered sugar, and flour into a separate bowl. Gently fold the dry ingredients into the egg whites. Spread the mixture into an 8-inch round on the baking tray. Bake for 20 to 22 minutes until golden. Allow to cool completely.
03 - In a bowl, combine praline paste and melted milk chocolate until smooth. Fold in the feuilletine. Spread this mixture evenly over the cooled dacquoise layer. Refrigerate until set.
04 - Melt dark chocolate over a bain-marie or in short microwave bursts; cool slightly. Whisk egg yolks with sugar until thick and pale. In a separate bowl, whip cold heavy cream to soft peaks. Fold the melted chocolate into the egg yolk mixture, then gently fold in the whipped cream until smooth.
05 - Place the dacquoise with praline crunch layer inside an 8-inch cake ring or springform pan. Spread the chocolate mousse evenly on top and smooth the surface. Refrigerate for at least 2 hours or until set.
06 - Heat cream until steaming but not boiling. Pour over chopped dark chocolate and unsalted butter. Let stand for 2 minutes, then stir until smooth and glossy. Allow to cool to room temperature.
07 - Remove the layered dessert from the mold. Pour the cooled glaze over the mousse, allowing it to drip over the edges. Chill for 15 minutes. Melt white and dark chocolate separately. Pipe small owl decorations on parchment paper and chill until firm. Garnish the dessert as desired and optionally dust with edible gold or cocoa powder.
08 - Slice with a hot knife to ensure clean portions. Serve chilled.
