Hazelnut Dacquoise with Chocolate Mousse & Candied Hazelnuts

keeprecipes.com

Danielle Eansor

subheading: For the dacquoise layers:

Softened butter or vegetable spray and flour for the parchment

5 oz. (1 cup) whole hazelnuts, toasted and skinned (or use whole blanched hazelnuts, toasted)

2 Tbs. granulated sugar

1-¼ cups sifted superfine sugar, divided into ¾-cup and ½-cup portions

2 Tbs. sifted cornstarch

6 large egg whites, at room temperature

¼ tsp. cream of tartar

⅛ tsp. salt

1 tsp. pure vanilla extract

subheading: For the mousse:

10 oz. best-quality bittersweet chocolate

4 oz. (8 Tbs.) unsalted butter, cut up

4 large eggs, separated, at room temperature

Pinch salt

3 Tbs. superfine sugar

1-½ cups heavy cream, well chilled

1 tsp. pure vanilla extract

Directions at keeprecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer