Whimsical hibou dessert featuring hazelnut dacquoise, praline crunch, and dark chocolate mousse layers.
# What You Need:
→ Hazelnut Dacquoise
01 - 3 large egg whites (approximately 3.2 oz)
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 - 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 - 1 1/4 cup heavy cream, cold
→ 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)
# Directions:
01 - Set 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. Sift ground hazelnuts, powdered sugar, and flour together. Gently fold dry ingredients into egg whites. Spread mixture into an 8-inch round on prepared tray. Bake 20-22 minutes until golden. Let cool completely.
03 - Combine praline paste and melted milk chocolate until smooth. Fold in feuilletine flakes. Spread evenly over the cooled dacquoise. Refrigerate until firm.
04 - Melt dark chocolate over a double boiler or microwave in short bursts; allow to cool slightly. Whisk egg yolks with sugar until pale and thick. In a separate bowl, whip cream to soft peaks. Fold melted chocolate into yolk mixture, then gently fold in whipped cream until homogeneous.
05 - Place dacquoise with crunch in an 8-inch cake ring or springform pan. Spread the mousse evenly atop. Smooth surface and refrigerate at least 2 hours until set.
06 - Heat cream until steaming but not boiling. Pour over chopped chocolate and butter. Let rest 2 minutes, stir until smooth and glossy. Allow to cool to room temperature.
07 - Remove cake from mold. Pour glaze over mousse, letting it drip down sides. Chill 15 minutes. Melt white and dark chocolates separately; pipe owl shapes on parchment paper and chill until firm. Garnish as desired with chocolates and optional edible gold or cocoa dust.
08 - Slice using a hot knife for clean portions. Serve chilled.
