Save A whimsical, elegant chocolate and hazelnut entremets inspired by Pierre Hermé featuring layers of dacquoise, praline crunch, and rich chocolate mousse for a showstopping dessert.
This recipe was a highlight at my last dinner party and quickly became a favorite for special occasions.
Ingredients
- Hazelnut Dacquoise: 90 g egg whites (about 3 large eggs), 30 g granulated sugar, 90 g ground hazelnuts, 90 g powdered sugar, 30 g all-purpose flour
- Praline Feuilletine Crunch: 100 g praline paste (hazelnut or almond), 50 g milk chocolate melted, 40 g feuilletine (crisp wafer flakes) or crushed cornflakes
- Dark Chocolate Mousse: 150 g dark chocolate (70% cocoa) chopped, 2 egg yolks, 40 g granulated sugar, 300 ml heavy cream cold
- Chocolate Glaze: 60 g dark chocolate, 60 ml heavy cream, 15 g unsalted butter
- Decoration (Hibou Owl Theme): 30 g white chocolate, 10 g dark chocolate, Edible gold dust or cocoa powder (optional)
Instructions
- Preheat Oven:
- Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
- Make the Hazelnut Dacquoise:
- 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 the egg whites. Spread mixture into a 20 cm (8-inch) round on the tray. Bake for 20 to 22 minutes until golden. Cool completely.
- Prepare Praline Feuilletine Crunch:
- Mix praline paste and melted milk chocolate until smooth. Fold in feuilletine. Spread this layer evenly over the cooled dacquoise. Refrigerate until set.
- Make Dark Chocolate Mousse:
- Melt chocolate over a bain-marie or in short bursts in the microwave. Cool slightly. Whisk egg yolks with sugar until thick and pale. Whip cream to soft peaks. Fold melted chocolate into the egg yolk mixture, then gently fold in whipped cream until smooth.
- Assemble:
- Place the dacquoise with crunch layer in a 20 cm (8-inch) cake ring or springform pan. Spread chocolate mousse evenly on top. Smooth the surface and refrigerate at least 2 hours or until set.
- Prepare Chocolate Glaze:
- Heat cream until steaming but not boiling. Pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth and glossy. Cool to room temperature.
- Glaze and Decorate:
- Remove cake from mold. Pour cooled glaze over mousse, letting it drip over the sides. Chill 15 minutes. For the owl decoration, melt white and dark chocolate separately. Pipe small owl shapes (eyes, feathers, etc) on parchment and chill until firm. Garnish the cake as desired. Optionally dust with edible gold or cocoa powder.
- Slice and Serve:
- Slice with a hot knife for clean portions. Serve chilled.
Save This dessert always brings my family together for celebrations and special moments around the table.
Required Tools
Electric mixer, mixing bowls, baking tray, parchment paper, offset spatula, 20 cm (8-inch) cake ring or springform pan, saucepan, heatproof bowls, piping bags (optional for decoration)
Allergen Information
Contains eggs, milk (dairy), hazelnuts, wheat (gluten), and soy (in chocolate). Check all ingredient labels for possible traces of other allergens.
Nutritional Information (per serving)
Calories 420, Total Fat 32 g, Carbohydrates 31 g, Protein 6 g
Save This entremets is a stunning centerpiece dessert sure to impress your guests and satisfy chocolate lovers alike.
Recipe Q&A Section
- → What is dacquoise and how is it made?
Dacquoise is a layered meringue made with whipped egg whites combined with ground nuts and sugar, baked until crisp yet tender inside.
- → How does praline feuilletine contribute to the texture?
Praline feuilletine adds a sweet, crunchy layer by combining praline paste with crisp wafer flakes, creating contrast to the smooth mousse.
- → What is the best way to prepare the chocolate mousse?
Gently melt dark chocolate, whisk egg yolks with sugar, then fold in whipped cream and melted chocolate for a light yet rich mousse.
- → How should the glaze be applied for a perfect finish?
Warm cream is poured over chopped chocolate and butter to create a smooth glaze, which is poured over the chilled mousse to achieve a glossy surface.
- → Can this dessert be prepared ahead of time?
Yes, the entremets can be assembled and chilled overnight for flavors to meld, making it ideal for advance preparation.