This decadent dessert layers multiple textures starting with a crunchy hazelnut biscuit base, a crisp layer made from crumbled crepes, and tiered mousse that transitions from dark to white chocolate. For best results, ensure each layer is properly chilled before adding the next to guarantee the layers hold together well. This recipe is simple if you’re familiar with making whipped cream. I usually start the day before to allow for freezing time, and it always turns out to be a crowd-pleaser, rivaling even the finest bakery concoctions!<\/p>\n
For 14 servings:<\/p>\n
\n– Eggs: 2
\n– Granulated Sugar: 60g
\n– Ground Hazelnuts: 40g
\n– Flour: 2 tbsp
\n– Melted Butter: 30g
\n– Baking Powder: 0.5 tsp<\/p>\n
\n– Pralinoise Chocolate: 200g
\n– Cr\u00eape Dentelle (Gavottes) Cookies, crushed: 0.75 packet
\n– Praline: 40g<\/p>\n
\n– Dark Chocolate: 100g
\n– Milk Chocolate: 100g
\n– White Chocolate: 100g
\n– Heavy Cream (30% fat): 600ml
\n– Cream Stabilizer: 3 packets<\/p>\n
Total Time: 3 hours 30 minutes<\/p>\n
Preparation: 45 minutes<\/p>\n
Cooking: 15 minutes<\/p>\n
\nPrepare the biscuit. Break the eggs, whisk vigorously with sugar until the mixture lightens in color significantly. Mix in the flour, baking powder, ground hazelnuts, and melted butter until well combined. Spread the mixture onto a greased parchment paper-lined baking tray to a thickness of about 0.5 cm. Bake at 350\u00b0F (180\u00b0C) for 10 to 15 minutes. Allow to cool for 10 minutes.<\/p>\n
\nPrepare the crunchy praline layer. Melt the pralinoise chocolate and allow it to cool slightly. Crush the Gavottes cookies into small flakes using a rolling pin. Mix in the praline and crushed cookies into the melted chocolate. Spread this mixture over the cooled biscuit in a thin layer and refrigerate for 30 minutes until it hardens.<\/p>\n
\nMake the mousses. Whip the cream to soft peaks with a stabilizer (use a stabilizer especially for the white chocolate mousse as it tends to be less firm). Set aside in the refrigerator. Melt the dark chocolate over a double boiler, then gently fold in one-third of the whipped cream to soften the mixture. Carefully fold in the remaining whipped cream without deflating it. Spread this mousse over the biscuit layer and smooth the top. Chill while preparing the milk chocolate mousse and then the white chocolate mousse using the same method. Freeze the assembled dessert for at least 2 hours.<\/p>\n
\nOn the day of serving, unmold the dessert by gently warming the sides with a hairdryer. Decorate as desired. I added a chocolate glaze made by melting 100g of 70% dark chocolate with 100ml of heavy cream heated to boiling, then poured over the broken chocolate pieces. Stir until smooth and spread over the dessert after the initial 2-hour freeze. Chill in the refrigerator for about 1 hour to set the glaze.<\/p>\n\n\n