| Time | Servings | Difficulty |
|---|---|---|
| 00:40 | 6 | Average |
Introduction
To share
This chocovore dessert, my trianon, consists of an almond dacquoise, a crispy praline, a chocolate mousse and cocoa powder. I won’t add anything except: oust in the kitchen!
The extra thing:
- Add chopped praline to the crisp
Ingredients
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Dacquoise
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| 75 g egg whites | |
| 40g icing sugar | |
| 35 g sugar | |
| 40g ground almonds | |
| 10g flour | |
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Crunchy praline
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| 100 g praline chocolate type Pralinoise | |
| 40 g gavottes (lace pancakes) | |
| 1 pinch fleur de sel | |
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Chocolate mousse
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| 100 g dark chocolate | |
| 1 gelatin sheet | |
| 20 cl whipping cream | |
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Presentation
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| 2 tbsp cocoa powder |
Instructions
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1
|
Prepare the dacquoisePreheat the oven to 180°C.
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2
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In a bowl, beat the egg whites, adding the powdered sugar gradually.
When the mixture is firm and shiny, gently incorporate the ground almonds, icing sugar and flour using a spatula. |
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3
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Pour the mixture onto the sheets of parchment paper and spread it in an even layer.
Bake for 20 minutes at 180°C. |
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4
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At the end of cooking, leave to cool on a wire rack.
Peel off parchment paper when cookie is warm or cold. Cut the dacquoise in circles according to the dessert circle used. Arrange the biscuit on the serving dish, with the circle (here I used a 20cm diameter circle) lined with rhodoïd inside. |
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5
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Prepare the crispMelt the chocolate in a double boiler or in the microwave for 40 seconds on medium power until melted.
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6
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Crush the gavottes coarsely by putting them in a freezer-type bag and tapping with a rolling pin.
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7
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Add the gavottes and fleur de sel to the chocolate and mix with a spatula.
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8
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When the mixture is homogeneous, pour over the dacquoise in an even layer and set aside in the refrigerator while preparing the mousse.
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9
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Prepare the mousseSoak the gelatin in a bowl of cold water.
Coarsely crush the chocolate, then melt with 15 cl of liquid cream, in a bain-marie or in the microwave oven. Add the drained gelatin, then leave to cool. Whip the rest of the whipping cream, then gently fold it into the ganache, in several batches. Pour over the crisp and smooth with a serrated spatula or fork. |
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10
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Reserve at least 6 hours in the refrigerator before serving.
Powder with cocoa using a small sieve. Remove the circle and the rhodoïd. To serve. |
