Elegant dessert featuring layered hazelnut dacquoise, praline crunch, and rich chocolate mousse topped with a glossy glaze.
# What you'll need:
→ Hazelnut Dacquoise
01 - 3 large egg whites (about 3 fl oz)
02 - 2 tbsp granulated sugar
03 - 3 tbsp ground hazelnuts
04 - 3 tbsp powdered sugar
05 - 2 tbsp all-purpose flour
→ Praline Feuilletine Crunch
06 - 3.5 oz praline paste (hazelnut or almond)
07 - 1.75 oz milk chocolate, melted
08 - 1.5 oz feuilletine or crushed cornflakes
→ Dark Chocolate Mousse
09 - 5.3 oz dark chocolate (70% cocoa), chopped
10 - 2 egg yolks
11 - 3 tbsp granulated sugar
12 - 10 fl oz heavy cream, cold
→ Chocolate Glaze
13 - 2.1 oz dark chocolate
14 - 2 fl oz heavy cream
15 - 1 tbsp unsalted butter
→ Decoration (Hibou/Owl Theme)
16 - 1 oz white chocolate
17 - 0.35 oz dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# Method:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Whip egg whites to soft peaks, gradually adding sugar until stiff and glossy. In a separate bowl, sift ground hazelnuts, powdered sugar, and flour. Gently fold dry mixture into the egg whites. Spread evenly into an 8-inch round on the tray. Bake for 20–22 minutes until golden. Let cool completely.
03 - Mix praline paste with melted milk chocolate until smooth. Fold in feuilletine. Spread this mixture evenly over the cooled dacquoise layer. Refrigerate until set.
04 - Melt dark chocolate gently using a bain-marie or microwave in short bursts, then cool slightly. Whisk egg yolks with sugar until thick and pale. In a separate bowl, whip heavy cream to soft peaks. Fold melted chocolate into egg yolk mixture, then carefully fold in whipped cream until smooth.
05 - Place dacquoise with crunch layer inside an 8-inch cake ring or springform pan. Spread chocolate mousse evenly on top and smooth the surface. Refrigerate for at least 2 hours until set.
06 - Heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate and butter. Let stand for 2 minutes, then stir until smooth and glossy. Allow to cool to room temperature.
07 - Remove chilled cake from mold. Pour cooled glaze over mousse, letting it drip over the edges. Chill for 15 minutes. For decoration, melt white and dark chocolate separately, pipe small owl shapes on parchment paper, and chill until firm. Garnish cake as desired. Optionally, dust with edible gold or cocoa powder.
08 - Slice with a hot knife for clean portions and serve chilled.
