Chocolate Hazelnut Elegant Entremets (Print)

Elegant layered dessert with hazelnut dacquoise, praline crunch, and smooth chocolate mousse.

# Ingredients:

→ Hazelnut Dacquoise

01 - 3 large egg whites (about 3.2 oz)
02 - 2 tbsp granulated sugar
03 - 3.2 oz ground hazelnuts
04 - 3.2 oz powdered sugar
05 - 2 tbsp all-purpose flour

→ Praline Feuilletine Crunch

06 - 3.5 oz praline paste (hazelnut or almond)
07 - 1.75 oz milk chocolate, melted
08 - 1.4 oz 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 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 the oven to 350°F and 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. Fold dry ingredients gently into the egg whites. Spread mixture evenly into an 8-inch round on the tray. Bake for 20 to 22 minutes until golden, then cool completely.
03 - Combine praline paste with melted milk chocolate until smooth. Fold in feuilletine. Spread this layer evenly over the cooled dacquoise and refrigerate until set.
04 - Melt dark chocolate using a bain-marie or microwave. Cool slightly. Whisk egg yolks and sugar until thick and pale. In a separate bowl, whip cream to soft peaks. Fold melted chocolate into yolk mixture, then gently fold in whipped cream until combined and smooth.
05 - Place dacquoise with crunch layer into an 8-inch cake ring or springform pan. Spread chocolate mousse evenly over the top, smooth the surface, and refrigerate for at least 2 hours until set.
06 - Heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate and butter, let rest for 2 minutes, then stir until smooth and glossy. Allow glaze to cool to room temperature.
07 - Remove cake from mold. Pour cooled glaze over the mousse layer, letting it drip over the sides. Chill for 15 minutes. For the owl decoration, melt white and dark chocolate separately, pipe small owl shapes on parchment, and chill until firm. Garnish the cake accordingly and optionally dust with edible gold or cocoa powder.
08 - Slice with a hot knife for clean portions and serve chilled.

# Expert Tips:

01 -
  • Whimsical and elegant dessert
  • Layered textures of dacquoise praline crunch and mousse
02 -
  • For a nut-free version substitute ground hazelnuts and praline with sunflower seeds and seed butter
  • Feuilletine can be found in specialty stores crushed cornflakes are a good substitute
03 -
  • Use a hot knife to slice clean portions
  • Chill each layer properly before adding the next for best texture
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