My bake challenge from WEEKS AGO (that’s how behind I am!) was Bastille Day. I know
very little nothing about this holiday other than it is French, which brings me to this extremely rich hazelnut dacquoise with chocolate mousse!
A dacquoise sounds really fancy, doesn’t it? Pronounced like “day-kwaz,” it’s French, apparently meaning “of Dax,” a French town. I printed out a recipe from Fine Cooking and about choked on my coffee when SIX PAGES spit out of my printer. Then began my foot-dragging on baking said daquoise; I knew it would be a production to make. Continue reading “Hazelnut Dacquoise with Chocolate Mousse”
Who’s sick of Nutella yet? NOT ME. Hence this fabulous tart complete with a toasted hazelnut crust. Think creamy smooth filling and melt-in-your-mouth crunchy base. It is seriously worth baking!
I have had this recipe printed out since November and it has sat in my recipe
file pile waiting for me to make it. Half the time we are out of Nutella, and hazelnuts are seriously hard to find here in Central PA for some reason. I had to go to a mom and pop candy store in the area and buy the very last bag they had around Christmas. Apparently they are called filberts, too, for inquiring minds who enjoy food trivia 😉 Thanks to a Costco stock-up of our favorite chocolate spread, we were good to go. Here’s the link to a little slice of heaven – CLICK HERE FOR NUTELLA DELICIOUSNESS
If you are wondering why there are sliced ALMONDS on the top instead of the obvious choice, it’s because my small pile of decorating hazelnuts fell on the floor. I’m not above using the 5-second rule, but that would have been a lot of little crumbs to rescue from my only occasionally washed kitchen floor 😉
This was not at all difficult and gave me a reason to use the new false-bottom tart pan I got for Christmas. Like many other Nutella recipes, this is not for the faint of heart. You must LOVE the substance that is Nutella, as it is literally a mouthful of Nutella in creamy dessert form. Enjoy!