Elegant layered dessert combining hazelnut dacquoise, praline crunch, and smooth chocolate mousse with a glossy glaze.
# Components:
→ Hazelnut Dacquoise
01 - 3 large egg whites (about 3 oz)
02 - 2 tbsp granulated sugar
03 - 1 cup ground hazelnuts
04 - 3/4 cup powdered sugar
05 - 1/4 cup 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 (crisp wafer flakes) or crushed cornflakes
→ Dark Chocolate Mousse
09 - 5.25 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 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. In a separate bowl, sift ground hazelnuts, powdered sugar, and flour. Gently fold dry ingredients into egg whites. Spread mixture into an 8-inch round on the baking tray. Bake for 20 to 22 minutes until golden. Let cool completely.
03 - Combine praline paste and melted milk chocolate until smooth. Fold in feuilletine. Spread evenly over cooled dacquoise. Refrigerate until set.
04 - Melt dark chocolate using a bain-marie or microwave, then cool slightly. Whisk egg yolks and sugar until thick and pale. Whip cream to soft peaks. Fold melted chocolate into yolk mixture, then gently fold in whipped cream until smooth.
05 - Place dacquoise with praline crunch in an 8-inch cake ring or springform pan. Spread chocolate mousse evenly on top and smooth the surface. Refrigerate at least 2 hours until set.
06 - Heat cream until steaming but not boiling. Pour over chopped chocolate and butter. Let rest 2 minutes, then stir until smooth and glossy. Cool to room temperature.
07 - Remove cake from mold. Pour cooled glaze over mousse, letting it drip over edges. Chill 15 minutes. Melt white and dark chocolate separately for decoration. Pipe small owl shapes on parchment and chill until firm. Garnish cake as desired. Optionally, dust with edible gold or cocoa powder.
08 - Slice with a hot knife to ensure clean portions. Serve chilled.
