Description
Coeur Dacquoise au Chocolat is a heavenly French dessert made with a crisp, light almond meringue base, layered with rich, smooth chocolate mousse. Its delicate texture and decadent chocolate flavor make it a perfect treat for any special occasion or as a show-stopping dessert to impress guests. Elegant yet simple, this dessert is sure to satisfy chocolate lovers.
Ingredients
Scale
For the Dacquoise (Meringue Base):
- 3 large egg whites
- 3/4 cup powdered sugar
- 1/2 cup almond meal
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
For the Chocolate Mousse:
- 200g dark chocolate (about 70% cocoa), chopped
- 1 cup heavy cream
- 2 tablespoons powdered sugar (optional, for added sweetness)
- 1/2 teaspoon vanilla extract
For the Decoration (Optional):
- Fresh berries (raspberries, strawberries, etc.)
- Chocolate shavings or curls
- A dusting of powdered sugar
Instructions
- Prepare the meringue base: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Sift the powdered sugar and almond meal together, and gently fold them into the meringue mixture using a spatula until fully combined.
- Transfer the meringue mixture to a piping bag and pipe heart shapes (or rounds, if preferred) onto the prepared baking sheet. Make sure they’re about 1/2 inch thick.
- Bake the dacquoise: Bake the meringues for about 1 hour and 15 minutes, or until they are crisp and golden. Turn off the oven and let them cool completely in the oven with the door slightly ajar.
- Make the chocolate mousse: While the dacquoise cools, melt the dark chocolate in a heatproof bowl over a double boiler or microwave, stirring until smooth. Let the chocolate cool slightly.
- In a separate bowl, beat the heavy cream with the powdered sugar (if using) and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cooled chocolate, being careful not to deflate the mousse.
- Assemble the dessert: Once the dacquoise is completely cool, place one meringue heart (or round) on a serving plate. Spread a generous layer of chocolate mousse over the meringue, and then top with another meringue. Repeat with additional layers as desired, finishing with a meringue on top.
- Decorate and serve: Garnish the top with fresh berries, chocolate shavings, and a dusting of powdered sugar, if desired. Serve immediately or refrigerate until ready to enjoy.
Notes
- Make sure the meringue is completely cool before assembling the dessert to avoid melting the mousse.
- This dessert can be made ahead of time and stored in the refrigerator for up to 24 hours before serving.
- You can customize the filling by adding a layer of whipped cream or fruit between the meringue layers if you like.
- If you prefer a sweeter mousse, you can add more powdered sugar to the whipped cream.
- Prep Time: 30 minutes (plus cooling time for meringue)
- Cook Time: 1 hour 15 minutes (for the dacquoise)
- Category: Dessert, French Pastry
- Method: Baked and Chilled
- Cuisine: French
Keywords: Coeur dacquoise au chocolat, chocolate mousse dessert, French chocolate dessert, dacquoise recipe, meringue and chocolate, elegant chocolate dessert, French pastry recipe