Whimsical chocolate dessert with hazelnut dacquoise, praline crunch, and rich mousse layers chilled to perfection.
# What You'll Need:
→ Hazelnut Dacquoise
01 - 3 large egg whites
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 (crisp wafer flakes) or crushed cornflakes
→ Dark Chocolate Mousse
09 - 5.3 ounces dark chocolate (70% cocoa), chopped
10 - 2 egg yolks
11 - 3 tablespoons granulated sugar
12 - 1 1/4 cups heavy cream, cold
→ Chocolate Glaze
13 - 2.1 ounces dark chocolate
14 - 1/4 cup heavy cream
15 - 1 tablespoon unsalted butter
→ Decoration (Owl Theme)
16 - 1 ounce white chocolate
17 - 0.35 ounces dark chocolate
18 - Edible gold dust or cocoa powder (optional)
# Steps to Follow:
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 peaks form. In a separate bowl, sift together 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 20–22 minutes until golden. Cool completely.
03 - Combine praline paste with melted milk chocolate until smooth. Fold in feuilletine gently. Evenly spread this mixture over cooled dacquoise. Refrigerate until firm.
04 - Melt dark chocolate over a double boiler or microwave until smooth; cool slightly. Whisk egg yolks with sugar until thick and pale. In a separate bowl, whip cold cream to soft peaks. Fold melted chocolate into yolk mixture, then gently 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 atop. Smooth surface and refrigerate for at least 2 hours until set.
06 - Heat cream until steaming but not boiling. Pour over chopped dark chocolate and butter. Let stand for 2 minutes, then stir until glossy and smooth. Cool to room temperature.
07 - Remove cake from mold. Pour cooled glaze over mousse layer, letting it drip over edges. Chill for 15 minutes. For decoration, melt white and dark chocolate separately and pipe owl shapes on parchment. Chill decorations until firm, then garnish cake as desired. Optionally dust with edible gold or cocoa powder.
08 - Slice using a hot knife for clean pieces. Serve chilled.
