Chocolate Royal – Trianon

Chocolate Royal – Trianon – a hazelnut and almond dacquoise topped with a crunchy praline, covered in chocolate mousse and a cocoa mirror glaze. What not to love about this? Pretty easy recipe to prepare at home but very impressive in look and flavor.

Ingredients
Makes about 10 servings

Almond and hazelnut dacquoise
1/3 cup (35g) ground hazelnuts
1/3 cup (35g) ground almonds
1/2 cup (60g) powdered sugar
2 large egg whites (about 70g)
2 tbsp (30g) sugar
1 1/2 tbsp (12g) cornstarch
1/4 tsp (1g) salt

Praline Crunch
For Praline Paste
1/2 cup (50g) whole hazelnuts
1/2 cup (50g) whole almonds
1/3 cup (70g) sugar
1 tbsp (15ml) water
1/4 tsp (1g) salt
For crunch
1 cup (80g) Paillete Feuilletine or corn flakes
1.5 oz (45g) milk chocolate, melted

Chocolate Mousse
10 oz (300g) semi-sweet chocolate
1 cup (240g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
1 1/3 cup (320g) whipping cream (35% fat), chilled

Cocoa mirror glaze
1 tbsp +1/2 tsp (12g) gelatin powder
1/4 cup (60 ml) water
1 cup (200g) sugar
1/2 cup (60g) cocoa powder
1/2 cup (120g) whipping cream
1/3 cup (80ml) water

Chocolate shards , optional
1.5 oz (45g) semisweet chocolate
0.5 oz (15g) semisweet chocolate, for tempering

Caramel Shards
1/4 cup (25g) hazelnuts/almonds, toasted if desired and chopped
1/4 cup (50g) sugar
1 tbsp (15ml) water