Layers of hazelnut dacquoise, praline crunch, and rich chocolate mousse create an elegant chilled dessert.
# List of ingredients:
→ Hazelnut Dacquoise
01 - 3 large egg whites
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 - 7 tbsp praline paste (hazelnut or almond)
07 - 3.5 tbsp milk chocolate, melted
08 - 1/3 cup 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 cold heavy cream
→ Chocolate Glaze
13 - 2.1 oz dark chocolate
14 - 1/4 cup 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)
# How to make it:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - Beat egg whites to soft peaks, gradually add sugar until stiff peaks form. Sift and fold ground hazelnuts, powdered sugar, and flour into egg whites gently. Spread mixture evenly into an 8-inch round on the tray. Bake 20–22 minutes until golden. Cool completely.
03 - Combine praline paste and melted milk chocolate until smooth. Fold in feuilletine or crushed cornflakes. 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. In a separate bowl, whip heavy cream to soft peaks. Fold melted chocolate into yolk mixture, then gently fold in whipped cream until smooth.
05 - Place dacquoise with praline crunch inside an 8-inch cake ring or springform pan. Spread chocolate mousse evenly on top and smooth surface. Refrigerate at least 2 hours until set.
06 - Heat cream until steaming but not boiling. Pour over chopped dark chocolate and butter. Let sit 2 minutes, then stir until smooth and glossy. Cool to room temperature.
07 - Remove cake from mold. Pour glaze over mousse, allowing it to drip down sides. Chill 15 minutes. Melt white and dark chocolate separately and pipe owl shapes on parchment paper; chill until firm. Decorate cake as desired with chocolate shapes and optional edible gold dust or cocoa powder.
08 - Slice with a warm knife for clean portions. Serve chilled.
