Elegant chocolate-hazelnut entremets with dacquoise, praline crunch, and rich mousse for a remarkable dessert.
# Components:
→ Hazelnut Dacquoise
01 - 3 large egg whites (about 3.17 fl 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 - 1/2 cup praline paste (hazelnut or almond)
07 - 1.75 oz milk chocolate, melted
08 - 1/3 cup feuilletine (crisp wafer flakes) 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 (Owl Theme)
16 - 1 oz white chocolate
17 - 0.35 oz dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# Directions:
01 - Set 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. Sift ground hazelnuts, powdered sugar, and flour together. Gently fold dry mix into egg whites. Spread batter in an 8-inch round on the tray. Bake 20–22 minutes until golden. Let cool completely.
03 - Combine praline paste with melted milk chocolate until smooth. Fold in feuilletine. Evenly spread over cooled dacquoise layer. Chill until set.
04 - Melt dark chocolate using a bain-marie or microwave; cool slightly. Whisk egg yolks with sugar until pale and thick. In separate bowl, whip cream to soft peaks. Fold melted chocolate into yolk mixture, then gently incorporate whipped cream until smooth.
05 - Place dacquoise with crunch into an 8-inch cake ring or springform pan. Spread chocolate mousse evenly on top. Smooth surface and 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. Stir until smooth and glossy. Cool to room temperature.
07 - Remove cake from mold. Pour glaze over mousse, allowing drips on sides. Chill 15 minutes. Melt white and dark chocolates separately. Pipe owl decorations on parchment paper and chill until firm. Garnish cake accordingly, optionally dusting with edible gold or cocoa powder.
08 - Use a hot knife to make clean slices. Serve chilled.
