A desire for chocolate and freshness? This dessert consists of a soft almond base, a crunchy praline/almond, and a creamy chocolate mousse. What to treat your guests !!
Ingredients:
For the almond dacquoise:
- 2 egg whites
- 55 g of almond powder (previously roasted and cooled)
- 50 g icing sugar
- 2 drops of bitter almond aroma
- For the crunchy praline / almond:
- 60 of pralinoise
- 40 g of complete almond puree
- 50 g of pancakes (gavottes)
- 20 g almonds, roasted and coarsely crushed
- For the chocolate mousse:
- 200 g of chocolate (milk and black mixture)
- 4 eggs
- 50 g caster sugar
- 80 g whole liquid cream
Preparation:
For the almond dacquoise:
Sift the almond powder with half the icing sugar.
Whip the egg whites. When they start to firm up add half the icing sugar and whip again until the whites form a bird's beak (not too firm).
Gently stir in the almond powder / icing sugar mixture.
Transfer this mixture into a piping bag and place a circle 20 cm in diameter on a non-stick baking sheet.
Place in the oven at 180 ° and cook for 10 to 15 minutes. Let cool and then cut the edges to garnish a stainless steel circle of 18 cm in diameter.
For the crunchy praline / almond:
Melt the praline and add the almond puree, mix.
Stir in crumbled gavottes and crushed almonds. Mix well and spread this mixture over the dacquoise, leaving a small margin with the circle. Place in the fridge.
For the chocolate mousse:
Separate the egg whites from the yolks. Beat the egg whites until they are firm.
Break the chocolate and place it in a bowl with the liquid cream. Melt in a water bath, ensuring that the bottom of the bowl is not in contact with water.
Once the chocolate is melted, add the egg yolks and beat well. Finally, using a spatula, add the egg whites to the snow in 3 times in the chocolate, lifting the mixture.
Pour this mixture over the crisp praline / almond and smooth the top with a spatula. Place in the refrigerator. (At this point you can place the dessert in the freezer for several days.)
For decoration I was simple, I simply grated dark chocolate and white chocolate on top, and decorated with 2 macaroons.
