For the Chocolate Center
- 3 egg yolks
- 3 tablespoons plus 1 teaspoon sugar
- 1/ 2 cup plus 1 1/2 tablespoons milk
- 1/ 2 cup plus 2 tablespoons heavy cream
- 1/ 2 cup plus 2 1/2 tablespoons chocolate chips
To Make the Chocolate Center
Tightly wrap a 6-inch springform pan in plastic wrap.
In a large bowl, mix together the yolks and sugar. Bring the milk and cream to boil in a saucepan. Reduce the heat and pour in the sugar mixture, cooking until it thickens and coats a spoon like custard. Add the chocolate and puree with an immersion blender until smooth.
Pour into prepared pan and freezer for at least 4 hours.
For the Dacquoise Cookie
- 5 egg whites
- 5 tablespoons plus 2 teaspoons sugar
- 5 tablespoons and 2 teaspoons cocoa powder
- 1 cup plus 3 1/2 tablespoons hazelnut flour
- 6 tablespoons powdered sugar
To Make the Dacquiose Cookie
Preheat the oven to 350ºF. Line a sheet pan with parchment paper.
In a bowl, sift together the cocoa powder, hazelnut flour and powdered sugar. In the bowl of a stand mixer, whip the egg whites until begins to foam. Slowly add the sugar, continuing to whip until stiff peaks form. Fold in the cocoa mixture gently.
Spread batter on prepared pan in an even layer. Bake for 13 minutes. Remove from the oven and flip dacquoise out of the pan. Remove parchment paper and cut a 6-inch circle. Set aside util ready to assemble.
For the Vanilla Mousse
- 1/ 3 cup plus 1 tablespoon milk
- 1 egg yolk
- 1 tablespoon plus 2 teaspoons sugar
- 1 teaspoon vanilla powder
- 1 vanilla pod, bean scraped
- 1 1/ 2 sheets gelatin
- 1 cup plus 3 tablespoons heavy cream
To Make the Vanilla Mousse
Soak gelatin in a bowl of cold water.
Combine milk and vanilla pod in a small saucepan. Bring to a boil. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar and scraped vanilla bean insides. Once the milk comes to a boil, remove the pod and pour yolk mixture into the milk. Let sit, cooking, until thickens like custard and coats the back of a spoon.
Remove from heat and add in wrung gelatin. Mix to combine, then refrigerate until cool.
Meanwhile, whip heavy cream with 1 teaspoon vanilla powder. Mix cooled custard into the cream in 3 parts, waiting until each is incorporated before adding the next.
Remove chocolate center from the freezer and unmold from pan. Make sure pan is still tightly wrapped in plastic wrap.
Pour in a layer of the vanilla mousse, carefully pulling it up the sides of the pan with a spatula. Gently press the chocolate center on top of the mousse. Cover with the remaining mousse. Place on the dacquoise circle, then smooth any mousse sticking out over the top into an even layer. Freeze overnight.
For the Cocoa Mirror Glaze
- 7 1/ 2 sheets gelatin
- 3/ 4 cup plus 3 tablespoons cocoa powder
- 1/ 2 cup plus 1 teaspoon water
- 1/ 2 cup plus 1 tablespoon heavy cream
To Make the Cocoa Mirror Glaze
Soak gelatin in water.
In a saucepan, mix the cocoa powder and water until a smooth paste forms. Mix in the cream, then sugar. Bring everything to a boil, remove from the heat, and mix in gelatin.
Strain glaze through a fine mesh sieve.
Unmold the dessert from the pan. Place on a wire rack over a dish or pan. Pour the glaze all over the dessert, letting it flow over it before transferring the dessert to a dish. Refrigerate for at least 4 hours to set.