Hazelnut Dacquoise

A fabulous and elegant dessert.  I put chocolate candies on the top instead of the Hazelnuts…but do it they way you prefer.  The meringue is softer than normal because of the addition of cornstarch and the layers are filled with chocolate that is whipped to give it the texture of butter cream but not as sweet.  This is one of those fussy recipes that you need to make a day ahead of time.  I was going to do the rosettes but realized at the last minute that I was out of piping bags….From Food and Drink Autumn 2010.

1 cup chopped toasted hazelnuts
4 egg whites
1/4 tsp kosher salt
1 cup sugar
2 tsp cornstarch

WHITE CHOCOLATE FILLING
4 oz (125g) white chocolate, chopped
1/2 cup whipping cream
1 tbsp unsalted butter, softened

DARK CHOCOLATE FILLING
4 oz (125g) dark chocolate, chopped
3/4 cup whipping cream
2 tbsp unsalted butter, softened

GARNISH
1 cup whipping cream
2 tbsp sugar
whole toasted hazelnuts

1. Preheat oven to 275F.  Line two 11 x 17 inch rimmed baking sheets with parchment paper.  Draw two 11 x 3 inch rectangles on the first parchment lined baking sheets, and a third rectangle on the second sheet; set aside.
2.  Grind hazelnuts in a food processor until finely chopped.
3. Place egg whites in a bowl with salt and beat until frothy.  Begin adding sugar slowly with mixer on medium speed, this should take about 2 minutes.  Turn mixer to high and beat for 4 minutes longer or until egg whites are thick and glossy.  Gently fold in hazelnuts and cornstarch.
4. Spread one third of the meringue onto each rectangle, leaving plenty of space between rectangles because the meringue will spread during baking.  Bake for 1 hour and 30 minutes, switching positions of baking sheet half way or until crisp and dried.  Turn off oven and leave for 1 hour to dry out.
5. Place white chocolate in a heatproof bowl.  Heat whipping cream and butter in a pot over medium heat.  As soon as cream comes to boil immediately pour over chocolate and stir until melted and smooth.  Repeat process for the Dark Chocolate Filling.  Place both fillings in the refrigerator for about 1 hour or until firm.
6. Beat each bowl of chocolate with electric beaters until thickened and still spreadable.
7. Lay 1 layer of meringue on a serving platter and spread with dark chocolate.  Top with a second meringue and spread with white chocolate.  Top with remaining piece of meringue.  Refrigerate overnight, loosely covered with plastic wrap.
8. Using a serrated knife, trim the sides and ends if desired.
9. Combine whipping cream and sugar in a bowl and beat until mixture holds soft peaks.  Transfer to a piping bag and pipe rosettes over the top.  Decorate with whole hazelnuts.

Chocolate Hazelnut Brioche Pudding

This is a rich flavourful dessert.  I couldn't find a brioche so I substituted an egg bread and it came out just fine.  From Food and Drink Winter 2002.

Pudding
1/2 cup milk
1/4 cup whipping cream
1 oz (30 g) finely chopped bittersweet chocolate
2 eggs
1 tbsp granulated sugar
2 slices brioche or egg bread, cubed
2 tbsp chopped, toasted hazelnuts

Sauce
1/3 cup whipping cream
2 oz (60g) finely chopped bittersweet chocolate

1. Butter two 1 cup ramekins.  Bring milk and cream to a boil in a small saucepan.  Remove from heat and add chocolate.  Stir to melt chocolate.
2. Whisk eggs and sugar together, gradually whisk in chocolate mixture.  Divide bread and hazelnuts between prepared ramekins.  Pour over chocolate mixture, let sit at least 10 minutes.
3. Preheat oven to 350F.  Bring the cream for the sauce to a boil in a small pan, add chocolate and stir until melted.  Pour into pitcher.
4. Take baking dish, large enough to hold the two ramekins.  Fill the baking dish with enough hot water to come halfway up the sides of the ramekins, then bake for 25 to 30 minutes or until a toothpick comes out clean from the centre of the pudding.  Serve pudding with sauce on the side.

Serves 2

Mini Chocolate Souffles with Caramel Hazelnut Sauce

These are fantastic and decadent!  I used a dark rum for the sauce that worked really well.  A rich elegant desert.

3/4 cup semisweet chocolate pieces
4 eggs
1 egg white
1/3 cup milk
1/4 cup sugar
1-8oz pkg cream cheese, cubed

Caramel-Hazelnut Sauce


Melt semisweet chocolate pieces and cool.  In a blender container combine eggs, egg white, milk, and sugar.  Cover; blend till smooth.  With the blender running, add the cream cheese cubes through the opening in the blender lid or with the lid slightly  ajar; blend till smooth.  Add the melted chocolate; cover and blend just till combined.   Pour the chocolate mixture into four ungreased 1 cup souffle dishes.  Bake in a 375 oven about 35 minutes or till set.  Serve at once with the warm Caramel Hazelnut sauce.  Makes 4 servings.

Caramel Hazelnut Sauce


In a small saucepan combine 1/4 cup packed brown sugar and 1 1/2 tsp cornstarch.  Stir in 1/3 cup milk and 1 tbsp light corn syrup.  Cook and stir till the mixture is thickened and bubbly.  Cook and stir 2 minutes more.  (the mixture may appear curdled during cooking.) Stir in a handful of whole Hazelnuts, 1 tbsp butter and 2 tsp rum or brandy.  Remove the sauce from heat; cover surface with clear plastic wrap.  Cool slightly.