Chocolate Dacquoises

During the holiday season, we are always looking for some original cookie recipes that will not only amaze our guests but our family as well. Chocolate dacquoise, a surprising and nutty chocolate cookie, is definitely worth putting on your baking list. The recipe is very similar to the macaroon one, but the use of hazelnuts instead of almonds completely alters the taste and texture. These flavorful cookies can be prepared plain or with a ganache filling. So get ready for some new flavors in your baking!

Traditionally, dacquoise is a cake that is prepared with layers of almond and hazelnut meringue and that originates from the city of Dax, in the South West of France. The term dacquoise, however, can also refer to the nut meringue layer itself, which will be closer representation of the dessert we are presenting today.

Chocolate dacquoises
(Recipe 18 - 20 dacquoises)

1 1/3 cup (100g) of ground hazelnuts
1 ¼ cup (150g) of powdered sugar
4 tbsp (25g) of bitter cocoa powder
4 egg whites
4 tbsp (50g) of superfine sugar
½ cup (60g) of chopped hazelnuts


Preheat the oven to 325°F (190°C)

Line the cookie sheet with wax paper. Assemble the ground hazelnuts, powdered sugar and cocoa in the mixing bowl and mix at high speed for a few seconds.

Whisk the egg whites to form soft peaks then add the superfine sugar and whisk for another minute. Fold in the hazelnut – sugar mixture. The egg whites should collapse slightly and the meringue should be ribbon-like.

Pour the mixture in the pastry bag (no need for a piping tip) and pipe 20 or so dacquoises, spacing them evenly on the cookie sheet. Sprinkle with chopped hazelnut, put in the oven, and bake for 10 – 12 minutes. Allow to cool then peel carefully off the cookie sheet.

Note
Recipe adapted from the book "Chocolat" by Stéphan Lagorce

Chocolate Mendiant, an exquisite food gift

Chocolate mendiants is a French confection that was traditionally prepared and enjoyed during the Holiday season. In Provence, the tradition was to end the Christmas Eve dinner with 13 desserts, mendiant being one of them. With the years, what was originally a once-a-year feast has become an all-year-long treat. Indeed, these little chocolate bites have become so popular that they are now widely available anytime of the year. Because they are so easy to prepare and store, chocolate mendiant is the perfect treat to be offered as a food gift. As with any other homemade presents, these exquisite confections will without a doubt, show your loved ones how much you care for them.

The featured chocolate mendiant is another delicious recipe inspired by the Stéphan Lagorce’s book "Chocolat". They can be prepared using dark, white or milk chocolate and sprinkled with your favorite choice of nuts, seeds and dried fruits. The two rules to create an exquisite mendiant are first of all, to use a premium chocolate since it is the main ingredient, and secondly, to finely chop your nuts and dried fruits to create a nice and clean presentation. It is also a good idea to toast your nuts prior using them. This will enhance their flavor as well as the overall the chocolate mendiant’s "experience".

Dipping dish from Sur La Table 


A nice to-go box can be used as the food gift wrapping box

Chocolate Mendiants
(Recipe for 20-25 mendiants)

8 oz (250g) of dark, white or milk chocolate
1 cup (150g) of mixed nuts, seeds and dried fruits of your choice

Finely grate the chocolate into a bowl and melt it in a water bath or over a pan of water at a maximum temperature of 95°F. When the chocolate melts, check the temperature; it should not exceed 89-91°F. Keep it at least for 20 minutes, stirring from time to time, then transfer to a bowl. When the chocolate has cooled to 84-89°F, you can begin preparing the mendiants.

Chop the nuts and dried fruits of your choice finely. Cover 2 large baking sheets with waxed paper. Using a tablespoon, spoon the chocolate onto the parchment, making 20 – 25 fairly thin rounds. Sprinkle them with the fruits and nuts mix as you go along.

Refrigerate the mendiants until set, and then peel off the parchment. They will keep for 4 or 5 days in an airtight container and longer if kept in the fridge.

Notes

1) Go for a contrast by sparkling some mendiants with only crystallized fruits and others only with nuts. If you like sharp flavors, you might try seasoning them while still soft with a pinch of Sichuan pepper, pimento, or allspice.

2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce

Decadent Chocolate Mousse

Chocolate mousse is a delightful French dessert that is traditionally served in any bistros along with the crème brulée and the “Pie of the Day”. Thanks to the large amount of egg whites, the sweet chocolate treat can easily be enjoyed even after a heavy meal. As we approach the colder time of the year, our love affaire with chocolate is growing steadily. It is a fact that more chocolate is consumed in winter than in any other season. Since many studies show that dark chocolate may have some positive effect on our stressed body, guiltiness should definitely be replaced with happiness.

The featured recipe is a sublime chocolate mousse that has been inspired by the beautiful Stéphan Lagorce’s book "Chocolat". Because this dessert requires no cooking, it can be presented in individual verrines making the presentation so much more elegant. The chocolate mousse needs to be prepared in advance and rest for at least 4 hours in the fridge. We hope you will try this easy recipe during the Holiday season.

Decadent Chocolate Mousse
(Recipe for 6 servings)

2 tbsp (30g) of unsalted butter
7 ½ oz (230g) of 52% dark chocolate
2 ½ oz (70g) of 70% or higher dark chocolate
Scant ½ cup (100g) of heavy cream
5 egg whites
3/8 cup (45g) of powdered sugar
2 egg yolks

Topping*
½ cup (100g) of heavy cream
1 tbsp of powdered Sugar

* Optional

Melt the butter and both chocolate in a water bath or a heatproof bowl placed over a pan of warm water. Mix well with a wooden spoon. Take care not to overheat the chocolate. The water should be just warm.

Bring the cream to boiling point in a pan and add to the chocolate. Mix well. Beat the egg whites into stiff peaks then gradually add the powdered sugar.

Add the egg yolks to the chocolate mixture then gently fold in the egg whites, taking care not to stir too much or the peaks will collapse.

Transfer to the serving dish or verrines. Refrigerate at least 4 hours. Before serving, whip the heavy cream and powdered sugar and add a scoop of whipped cream to each serving.

Notes
1) This dish is made with raw eggs. It should be avoided by vulnerable people such as pregnant and nursing mothers, invalids, the elderly, babies and young children.
2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce