Ingredients :
FOR THE CHOCOLATE CENTER:
3 egg yolks
3 tablespoons plus 1 teaspoon sugar
1/2 cup plus 1 1/2 tablespoons milk
1/2 cup plus 2 tablespoons heavy cream
1/2 cup plus 2 1/2 tablespoons chocolate chips
TO MAKE THE CHOCOLATE CENTER:
METHOD:
STEP 1
Wrap a 6-inch springform pan tightly in plastic wrap.
2ND STEP
In a large bowl, combine the yolks and sugar. Bring the milk and cream to a boil in a saucepan. Reduce the heat and pour in the sugar mixture, cook until it thickens and coats a spoon like custard. Add the chocolate and puree with an immersion blender until smooth.
STEP 3
Pour into the prepared pan and place in the freezer for at least 4 hours.
FOR THE DACQUOISE COOKIE:
5 egg whites
5 tablespoons plus 2 teaspoons sugar
5 tablespoons and 2 teaspoons cocoa powder
1 cup plus 3 1/2 tablespoons hazelnut flour
6 tablespoons of powdered sugar
MAKE THE DACQUIOSE COOKIE:
METHOD:
STEP 1
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
2ND STEP
In a bowl, sift together the cocoa powder, hazelnut flour and powdered sugar. In the bowl of a stand mixer, beat the egg whites until they begin to foam. Slowly add the sugar, continuing to whisk until stiff peaks form. Gently stir in the cocoa mixture.
STEP 3
Spread the batter onto the prepared pan in an even layer. Bake for 13 minutes. Remove from the oven and unmold the dacquoise from the pan. Remove the parchment paper and cut a 6-inch circle. Set aside ready to assemble.
FOR THE VANILLA MOUSSE:
1/3 cup plus 1 tablespoon milk
1 egg yolk
1 tablespoon plus 2 teaspoons sugar
1 teaspoon of vanilla powder
1 vanilla pod, scraped pod
1 1/2 leaves of gelatin
1 cup plus 3 tablespoons heavy cream
TO MAKE THE VANILLA MOUSSE:
METHOD:
STEP 1
Soak the gelatin in a bowl of cold water.
2ND STEP
Combine milk and vanilla pod in a small saucepan. Bring to a boil. Meanwhile, in another bowl, whisk together the egg yolks, sugar and the insides of the scraped vanilla pods. Once the milk is boiling, remove the pod and pour the yolk mixture into the milk. Let it sit and cook until it thickens like custard and coats the back of a spoon.
STEP 3
Remove from the heat and add the drained gelatin. Stir to combine, then refrigerate until chilled.
STEP 4
Meanwhile, whip the heavy cream with 1 teaspoon of vanilla powder. Mix the cooled custard into the cream in 3 parts, waiting for each to be incorporated before adding the next.
TO ASSEMBLE:
METHOD:
STEP 1
Remove the chocolate center from the freezer and unmold from the mold. Make sure the mold is still tightly wrapped in plastic wrap.
2ND STEP
Pour a layer of vanilla mousse by gently pulling it along the sides of the mold with a spatula. Gently press the chocolate center onto the top of the mousse. Cover with the rest of the mousse. Place on top of the dacquoise circle, then smooth the excess foam on top into an even layer. Freeze overnight.
FOR THE COCOA MIRROR GLAZE:
7 1/2 sheets of gelatin
3/4 cup plus 3 tablespoons cocoa powder
1/2 cup plus 1 teaspoon water
1/2 cup plus 1 tablespoon heavy cream
TO MAKE THE COCOA MIRROR GLAZE:
METHOD :
STEP 1
Soak the gelatin in water.
2ND STEP
In a saucepan, mix the cocoa powder and water until you have a smooth paste. Incorporate the cream, then the sugar. Bring everything to a boil, remove from the heat and add the gelatin.
STEP 3
Pass the icing through a fine mesh sieve.
STEP 4
Unmold the dessert from the mold. Place on a rack over a dish or saucepan. Pour the glaze over the entire dessert, letting it drip over it before transferring the dessert to a plate. Refrigerate for at least 4 hours to set.
