Save A whimsical, elegant chocolate and hazelnut entremets inspired by Pierre Hermé, featuring layers of dacquoise, praline crunch, and rich chocolate mousse for a showstopping dessert.
This dessert has become a family favorite during special occasions, loved for its rich flavors and beautiful presentation.
Ingredients
- Hazelnut Dacquoise: 90 g egg whites (about 3 large eggs), 30 g granulated sugar, 90 g ground hazelnuts, 90 g powdered sugar, 30 g all-purpose flour
- Praline Feuilletine Crunch: 100 g praline paste (hazelnut or almond), 50 g milk chocolate melted, 40 g feuilletine (crisp wafer flakes) or crushed cornflakes
- Dark Chocolate Mousse: 150 g dark chocolate (70% cocoa) chopped, 2 egg yolks, 40 g granulated sugar, 300 ml heavy cream cold
- Chocolate Glaze: 60 g dark chocolate, 60 ml heavy cream, 15 g unsalted butter
- Decoration (Hibou Owl Theme): 30 g white chocolate, 10 g dark chocolate, Edible gold dust or cocoa powder (optional)
Instructions
- Preheat Oven:
- Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
- Make the Hazelnut Dacquoise:
- Whip egg whites to soft peaks, gradually adding sugar until stiff. In a separate bowl, sift ground hazelnuts, powdered sugar, and flour. Gently fold dry ingredients into the egg whites. Spread mixture into a 20 cm (8-inch) round on the tray. Bake for 20 22 minutes until golden. Cool completely.
- Prepare Praline Feuilletine Crunch:
- In a bowl, mix praline paste and melted milk chocolate until smooth. Fold in feuilletine. Spread this layer evenly over the cooled dacquoise. Refrigerate until set.
- Make Dark Chocolate Mousse:
- Melt chocolate over a bain-marie or in short bursts in the microwave. Cool slightly. Whisk egg yolks with sugar until thick and pale. In another bowl, whip cream to soft peaks. Fold melted chocolate into the egg yolk mixture, then gently fold in whipped cream until smooth.
- Assemble:
- Place the dacquoise with crunch layer in a 20 cm (8-inch) cake ring or springform pan. Spread chocolate mousse evenly on top. Smooth the surface and refrigerate at least 2 hours or until set.
- Prepare Chocolate Glaze:
- Heat cream until steaming but not boiling. Pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth and glossy. Cool to room temperature.
- Glaze and Decorate:
- Remove cake from mold. Pour cooled glaze over mousse, letting it drip over the sides. Chill 15 minutes. For the owl decoration, melt white and dark chocolate separately. Pipe small owl shapes (eyes, feathers, etc) on parchment chill until firm. Garnish the cake as desired. Optionally, dust with edible gold or cocoa powder.
- Slice and Serve:
- Slice with a hot knife for clean portions. Serve chilled.
Save This dessert often brings our family together around the table especially during holidays when we share stories and laughter over each slice.
Required Tools
Electric mixer, Mixing bowls, Baking tray, Parchment paper, Offset spatula, 20 cm (8-inch) cake ring or springform pan, Saucepan, Heatproof bowls, Piping bags (optional for decoration)
Allergen Information
Contains eggs, milk (dairy), hazelnuts, wheat (gluten), and soy (in chocolate). Check all ingredient labels for possible traces of other allergens.
Nutritional Information (per serving)
Calories: 420, Total Fat: 32 g, Carbohydrates: 31 g, Protein: 6 g
Save This dessert is best served chilled and can be prepared a day in advance for enhanced flavor.
Recipe Guide
- → What is dacquoise and how is it made?
Dacquoise is a light, nut-based meringue made by folding ground nuts, powdered sugar, and flour into whipped egg whites. It bakes to a crisp, airy texture, forming the dessert's base.
- → How do I make the praline feuilletine crunch layer?
Mix praline paste with melted milk chocolate until smooth, then fold in feuilletine or crushed cornflakes for crispness. Spread this mixture over the cooled dacquoise and refrigerate to set.
- → What technique is used for the dark chocolate mousse?
The mousse combines melted dark chocolate with whipped egg yolks and sugar, then gently folds in softly whipped cream for a smooth, airy texture.
- → How is the chocolate glaze prepared?
Heat cream until steaming and pour over chopped dark chocolate and butter. Let it sit briefly, stir until glossy and smooth, then cool before glazing the dessert.
- → Can the dessert be prepared in advance?
Yes, the layered dessert can be assembled a day ahead and refrigerated. Glazing and decoration are best done shortly before serving for optimal appearance.
- → Are there any alternatives for nuts in this dessert?
For a nut-free option, substitute ground hazelnuts and praline with sunflower seeds and seed butter, maintaining similar texture and flavor profiles.