Allow me to introduce you to the Douceur Chocolat Cake…
This is a heavenly delight sitting on a cloud of hazelnut dacquoise base. Hidden between balls of mousse au chocolat is a delicious crispy praline folded into feuilletine and toasted hazelnuts (think Ferrero Rocher plus extra crunch). Discs of shiny tempered chocolat au lait climbs its way up between more layers of the sweet rich mousse au chocolat.
I found it a little challenging to keep the mousse under control as it was very easy to over whisk and separate, giving it a sandy texture. You can probably see that it’s slightly grainy. But pas des problèmes, it’s a lesson learnt to (hopefully) not repeat the same mistake for the final exam.