Double Chocolate-Tangerine Dacquoise

On dine chez Nanou
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Double Chocolate-Tangerine Dacquoise Recipe
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The French really know how to make a chocolate dessert that is out of this world. Dacquoise is a dessert cake that is traditionally made with beautiful layers of almond and hazelnut meringue. This recipe for Double Chocolate-Tangerine Dacquoise is an amazing twist on a traditional favorite. This recipe combines the saltiness of nuts with rich dark chocolate and sweet honey and tangerine. It is the perfect dessert for an intimate party with close friends.

Ingredients

  • 140 grams confectioners sugar
  • 75 grams ground hazelnuts
  • 65 grams ground almonds
  • 165 grams egg whites
  • 60 grams granulated sugar
  • 5 grams unflavored gelatin
  • 250 grams whipping cream (cold)
  • 180 grams milk
  • 180 grams dark chocolate
  • 16 grams unflavored gelatin
  • 675 grams tangerine (puree or tangerine juice)
  • 225 grams whipping cream
  • 5 grams unflavored gelatin
  • 250 grams whipping cream (cold)
  • 180 grams milk
  • 240 grams milk chocolate
  • 4 tablespoons praline (or hazlenut brittle)
  • 40 grams dark chocolate (chopped)
  • 150 grams dark chocolate
  • 250 grams whipped cream
  • 60 grams honey
  • 60 grams butter

Directions

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