Hazelnut Dacquoise is one of those recipes that looks complicated but really isn’t. It’s sweet and sophisticated, the perfect dessert when you’re looking for some extra WOW factor at your next dinner party. Make it the day before so you can spend more time with your guests and less time in the kitchen.
Things You'll Need
1 cup hazelnuts (filberts), toasted and skins removed*
1 cup granulated sugar, divided
4 egg whites, at room temperature
1/2 tsp cream of tartar
150 g dark or bittersweet chocolate, coarsely chopped
1-1/3 cups whipping cream (35%), divided
Refrigerate for at least 2 hours or overnight before cutting into slices with a serrated knife. For extra garnish, serve with a few fresh raspberries on the side.
* To toast hazelnuts and remove skins, place them on baking sheet in 350°F (180°C) oven until fragrant and skins start to split, about 8 minutes, stirring or shaking frequently. Transfer them to a clean tea towel. Rub the hazelnuts in the towel, removing as much skin as possible (not all of it will come off but that’s ok). Cool to room temperature.