Hazelnut Chocolate Dessert Slice

✅ Ingredients

🧾 Crispy Chocolate Base

• 140 g milk chocolate
• 70 g dark chocolate
• 180 g Nutella
• 30 g puffed rice cereal (e.g., Rice Krispies)

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🧾 Hazelnut Dacquoise (Nut Meringue Layer)

• 200 g ground hazelnuts
• 200 g powdered sugar
• 7 large egg whites
• 60 g granulated sugar
• 1 pinch cream of tartar (optional)
• 50 g chopped toasted hazelnuts (for topping)

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🧾 Chocolate Crèmeux (Silky Ganache Layer)

• 250 g dark chocolate (70%)
• 300 ml heavy cream
• 2 large egg yolks
• 2 tbsp sugar
• 1 tsp vanilla extract (optional)

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🧾 Chocolate Chantilly Cream (for decoration)

• 500 ml heavy cream
• 180 g milk chocolate (chopped)

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🧾 Topping (Optional but Fancy!)

• Tempered chocolate shards or sail pieces
• Roasted hazelnuts
• Cocoa powder or gold dust for garnish

👩‍🍳 Instructions

1. Make the Chocolate Chantilly Cream

1. Heat cream until just steaming, pour over chopped milk chocolate.
2. Let sit 1 minute, then whisk smooth.
3. Chill thoroughly (at least 3 hours), then whip to soft peaks. Set aside for piping.

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2. Make the Crispy Base

1. Melt the milk chocolate, dark chocolate, and Nutella together.
2. Stir in puffed rice until evenly coated.
3. Press into a parchment-lined square tin (20×20 cm). Chill or freeze.

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3. Make the Hazelnut Dacquoise

1. Preheat oven to 170°C (340°F).
2. Sift powdered sugar with ground hazelnuts.
3. Beat egg whites with cream of tartar until foamy, then gradually add sugar and beat to stiff peaks.
4. Gently fold in hazelnut mixture.
5. Spread on baking sheet (~1 cm thick), sprinkle chopped hazelnuts, and bake for 20–22 min until golden. Cool and cut to size.

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4. Make the Chocolate Crèmeux

1. Whisk egg yolks with sugar until pale.
2. Heat cream until just bubbling. Pour over yolks, whisk quickly.
3. Return to saucepan and cook on low, stirring constantly until thickened (like custard).
4. Remove from heat, stir in chopped dark chocolate until smooth.
5. Let cool slightly, then refrigerate until spreadable.

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5. Assemble the Layers

1. In a loaf or square tin:
   • Layer 1: Crispy base
   • Layer 2: Half the crèmeux
   • Layer 3: Hazelnut dacquoise
   • Layer 4: Remaining crèmeux
   • Top: Final crispy base (optional)
2. Chill or freeze for at least 2 hours to firm up.

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6. Finish & Decorate

1. Slice cleanly using a hot knife.
2. Pipe Chantilly cream swirls on each slice.
3. Garnish with hazelnuts, chocolate sails, or cocoa dust.