It's a dessert that I had never heard of until now. Better late than never. In short, hazelnut meingue layers, filled with chocolate mousse with strawberries. It's all about contrast: Se trata de contrastes: light and sweet meringue with rich and dense chocolate mousse, cut by the freshness of the strawberries. Heavenly.
Dacquoise with chocolate mousse and strawberries
- 125 gr. coarsely chopped hazelnuts
- 180 gr. hazelnut meal
- 6 egg whites
- 70 gr. sugar
- 200 gr. powdered sugar
- 300 gr. dark chocolate
- 200 gr. strawberries, chopped
- 6 eggs, separated yolks from whites
- powdered sugar
- We start by making the mousse. Melt chocolate (I use the microwave, other use water bath). Add egg yolks. ñade las yemas. Monta las claras a punto de nieve con una pizca de sal e incorpóralas con movimientos envolventes. Refigera por unas horas.
- Vamos con la dacquoise. Whisk egg whites, when you are half way, add sugar and keep whisking until they're firm.
- Mix powdered sugar wiht hazelnut meal. Fold in the egg whites.
- Line a baking sheet with parchment paper. Spread the meringue over baking sheet. Sprinkle with coarsely chopped hazelnuts and press gently.
- Bake at 180º C in a preheated oven for 20 min.
- Turn over a rack and remove paper. Let cool.
- Let's assemble the dessert. Line a rectangular baking pan with kitchen film.
- Cut dacquoise in three layers the size of the baking pan.
- Put a dacquoise layer upside down in the pan (this will be the top layer when you take it out). Spread half the mousse. Sprinkle with half the chopped strawberries. Put another layer and repite the operation. Finish with a dacquoise layer. Cover the pan with kitchen film and refrigerate for at least 6 hours.
- Carefully, turn the pan upside down on a serving plate. Remove film, put some whole strawberries on top and dust with some powdered sugar.
- Take it out of the fridge at least one hour before serving.