1Preheat oven to 220 degrees Celsius.
2In a medium bowl, combine sugar with ground almonds and hazelnuts.
3With an electric mixer, beat egg whites with a tablespoon of granulated sugar at medium speed for about 3 minutes.
4When whites are stiff, increase the speed and add the remaining sugar.
5Add the icing sugar / almond / hazelnut mixture to the egg whites and fold with a plastic spatula.
6Cover a baking dish with a silicone sheet and spread the batter evenly.
7Sprinkle generously with confectioners sugar.
8Bake at 180 C for about 15 minutes.
9Remove the dacquoise from the oven, place it on a wire rack and peel off the silicone sheet.
10Let it cool.
11Make the dark chocolate mousse.
12Dissolve the gelatin in cold water.
13With an electric mixer, whip the cream until stiff peaks form.
14In a medium saucepan, scald the milk.
15Add the gelatin.
16Remove from heat and stir until well dissolved.
17In a medium bowl, combine chocolate and hot milk, stirring until chocolate is melted.
18Bring to room temperature.
19Add the whipped cream and stir gently.
20Make the tangerine mousse.
21Dissolve the gelatin in cold water.
22With an electric mixer, whip the cream until stiff peaks form.
23Heat 4 tablespoons of tangerine puree and add the gelatin.
24Stir well until well dissolved.
25Incorporate into the remaining tangerine puree.
26Then gently stir the puree with whipped cream.
27Make the milk chocolate mousse. Dissolve the gelatin in cold water.
28With an electric mixer, whip the cream until stiff peaks form.
29In a medium saucepan, scald the milk.
30Add the gelatin.
31Remove from heat and stir until well dissolved.
32In a medium bowl, combine chocolate and hot milk, stirring until chocolate is melted.
33Bring to room temperature.
34Add the whipped cream and stir gently.
35Wrap the mold with a plastic wrap.
36Pour the dark chocolate mousse first, top with chopped dark chocolate.
37Allow it to set for 3 hours in a cool place.
38Top with the tangerine mousse.
39Allow to set 3 hours in a cool place.
40Top with a piece of Dacqoise previously coated with hazelnut brittle pieces.
41Pour the milk chocolate mousse and gently put another piece of Dacqoise coated with brittle on top of the mousse.
42Freeze for at least one night.
43Chop the remaining chocolate and melt it in the microwave.
44In a saucepan, bring the cream and honey to a boil.
45Slowly pour 1/3 of the boiling mixture over the melted chocolate, stirring vigorously with a spatula.
46Stir in the other third, stirring constantly.
47When the temperature of the mixture reaches 35-40 degrees C, add the butter cut into small cubes.
48Mix until smooth.
49Put the frozen mousse cake on a wire rack placed over a dish large enough to retrieve the overflowing frosting.
50Pour the ganache over the cake.
51Decorate with nougat and candied orange peel.
52Let the log thaw for at least 8 hours in a cool place before serving.
53The icing is probably the most difficult part because chocolate solidifies quickly on the frozen cake, you should therefore pour the frosting fast and in large quantity to quickly cover the log.
54When making this dessert it is important to properly organize your time - don't prepare a mousse until the previous one is set, because otherwise they would mix.
55It is also necessary to check the temperature of the chocolate because if it is too hot it melts the whipped cream in the mousse and as for the frosting, if it is poured too hot it would melt your log.
56Since you freeze your dessert do not use agar because it would lose its gelling power.