I’ve been looking back over my blog, since January 2015 I have published 45 recipes. In almost all the blogs I start of with a reason why I’m making it, eggs in time for Easter, a special cake for a birthday and so on. Well I have no other reason to make this Hazelnut Chocolate Dacquoise Recipe other than the fact that I love them!
This recipe is one that I found in a great book Petits Fours by Murdoch Books , you can find this second hand on Amazon for as little as £3.00, but it is such a nice book I think it worth going the whole hog and buying a new one!
This is a Hazelnut Chocolate Dacquoise Recipe, a dacquoise is a dessert cake made with layers of almond or hazelnut meringue and whipped cream or butter cream. To make these there are two separate tasks and then a simple construction job. The layer of thin meringue is the dacquoise part, but the whole item has taken on the title of dacquoise.
To make my Hazelnut and Chocolate Dacquoise Recipe you will need.
- 150g chopped Dark Chocolate
- 4 Tablespoons Milk
- 2 Teaspoons Powdered Gelatine
- 2 Tablespoons Coffee Liqueur
- 200ml Cream Whipped to soft peaks
Place the chocolate in a heatproof bowl and melt. I melt by heating in a microwave 15secs, mixing well after every 15secs (even if it looks like nothing is happening), keep going until you only have tiny bits of un-melted chocolate – the residual heat will take care of these. If you prefer you can melt your chocolate by suspending the bowl on a pan of gently boiling water, ensure that the bottom of the bowl does not touch the water and melt the chocolate gently.
Bring the milk to a boil (again I use the microwave), sprinkle over the powdered gelatine, mix until well combined, then pass this through a fine sieve, lumps of gelatine are not a nice thing to discover in your finished pud! In the picture I am using a mini spatula – don’t do the same! Use a mini whisk and whisk vigorously as you are adding the gelatine.
Combine the melted chocolate, gelatine mix and the coffee liqueur and mix until all smooth and combined and put aside to cool.
Whip the cream to soft peaks, once the chocolate mix is cool fold the cream into it, pile this mixture into a piping bag and set aside.
- 85g Ground Hazelnuts
- 80g Caster (USA that’s superfine) Sugar
- 6 Egg Whites
- 75g Icing (USA that’s confectioners) Sugar and a little more for dusting.
Put the oven on 180C/160Fan/350F/Gas 4, grease and line two Swis roll baking tins.
In a bowl combine the ground hazelnuts with the caster sugar and put aside.
In another scrupulously clean bowl whip the egg whites until soft peaks form, the smallest amount of grease will stop the whites from whipping up. I wipe the bowl and beaters with a tiny bit of white vinegar or lemon juice (only a tiny bit, we don’t want any flavour) and then I do not touch the surfaces.
Add the icing sugar, spoon-by-spoon, whipping between each addition, the mixture will be firm and glossy.
Bake for 15-20 mins until golden and springy.
To assemble lay out 8 discs of the cooled meringue, pipe a layer of the mousse on top of the disc, top this off with another disc. Pipe a second layer of mousse and finally add a third disc, a gentle drift of icing sugar and the job is done.