A delicate French dessert combining hazelnut dacquoise, praline crunch, and rich 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 oz dark chocolate (70% cocoa), chopped
10 - 2 egg yolks
11 - 3 tablespoons granulated sugar
12 - 1 1/4 cups cold heavy cream
→ Chocolate Glaze
13 - 2.1 oz dark chocolate
14 - 1/4 cup heavy cream
15 - 1 tablespoon unsalted butter
→ Decoration (Owl Theme)
16 - 1 oz white chocolate
17 - 0.35 oz dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# Cooking Steps:
01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - Whip egg whites to soft peaks, gradually adding sugar until stiff peaks form. In a separate bowl, sift together ground hazelnuts, powdered sugar, and flour. Gently fold the dry ingredients into the egg whites until well combined.
03 - Spread the batter into an 8-inch round on the prepared tray. Bake for 20 to 22 minutes until golden brown. Remove and cool completely.
04 - Combine praline paste and melted milk chocolate until smooth. Fold in feuilletine or crushed cornflakes. Spread this mixture evenly over the cooled dacquoise layer and refrigerate until set.
05 - Melt dark chocolate using a bain-marie or microwave. Let it cool slightly. Whisk egg yolks with sugar until thick and pale. Separately, whip heavy cream to soft peaks. Fold the melted chocolate into the egg yolk mixture, then fold in the whipped cream gently until smooth.
06 - Place the dacquoise with crunch layer inside an 8-inch cake ring or springform pan. Spread the chocolate mousse evenly over the top. Smooth the surface and refrigerate for at least 2 hours until set.
07 - Heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate and butter. Let it sit for 2 minutes, then stir until glossy and smooth. Allow to cool to room temperature.
08 - Remove the set mousse from the mold. Pour the cooled glaze over the mousse, allowing it to drip down the sides. Chill for 15 minutes. Melt white and dark chocolate separately. Pipe small owl-shaped decorations onto parchment paper and chill until firm. Garnish the dessert and optionally dust with edible gold or cocoa powder.
09 - Slice with a hot knife to create clean portions and serve chilled.
