A rich French dessert featuring hazelnut dacquoise, praline crunch, and silky chocolate mousse layers.
# What You'll Need:
→ Hazelnut Dacquoise
01 - 3 large egg whites (about 3 oz)
02 - 2 tablespoons granulated sugar
03 - 3.2 ounces ground hazelnuts
04 - 3.2 ounces powdered sugar
05 - 2 tablespoons all-purpose flour
→ Praline Feuilletine Crunch
06 - 3.5 ounces praline paste (hazelnut or almond)
07 - 1.75 ounces milk chocolate, melted
08 - 1.4 ounces feuilletine or crushed cornflakes
→ Dark Chocolate Mousse
09 - 5.3 ounces 70% dark chocolate, chopped
10 - 2 egg yolks
11 - 3 tablespoons granulated sugar
12 - 10 fluid ounces heavy cream, cold
→ Chocolate Glaze
13 - 2.1 ounces dark chocolate
14 - 2 fluid ounces heavy cream
15 - 1 tablespoon unsalted butter
→ Decoration (Hibou/Owl Theme)
16 - 1 ounce white chocolate
17 - 0.35 ounces dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Whip egg whites to soft peaks while gradually adding sugar until stiff peaks form. Sift together ground hazelnuts, powdered sugar, and flour. Gently fold dry ingredients into the egg whites mixture. Spread batter evenly into an 8-inch round on the baking tray. Bake for 20 to 22 minutes until golden. Cool completely.
03 - Combine praline paste with melted milk chocolate until smooth. Fold in feuilletine or crushed cornflakes. Spread this mixture evenly over the cooled dacquoise layer. Refrigerate until firm.
04 - Melt dark chocolate over a bain-marie or microwaved 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 homogeneous and smooth.
05 - Place the dacquoise with praline crunch into an 8-inch cake ring or springform pan. Spread the chocolate mousse evenly over the surface. Smooth it out and refrigerate for at least 2 hours until set.
06 - Heat heavy cream until steaming without boiling. Pour over chopped dark chocolate and unsalted butter. Let sit for 2 minutes, then stir gently until glossy and smooth. Allow glaze to cool to room temperature.
07 - Remove the cake from the mold. Pour the cooled chocolate glaze evenly over the mousse layer, letting it drip over the edges. Chill for 15 minutes. For decoration, melt white and dark chocolate separately, then pipe small owl-shaped details onto parchment paper. Chill until firm and garnish the cake as desired. Optionally, dust with edible gold or cocoa powder.
08 - Slice the chilled dessert with a hot knife for clean portions and serve immediately.
