Chocolate Hazelnut Dacquoise Recipe
Dacquoise is that dreamy French classic!
It is made up of alternating layers of meringue and fillings. I have made the fillings much lighter, healthier and much simpler to make, but no less delicious, with the help of my staunch ally tofu: No tofu flavors whatsoever remain, only the great chocolate and hazelnut (or Almond) flavors. The fillings can be anything you like, but I trust you will love this combo.
Gluten-free without even trying!
Almond butter is not trouble to find, but sometimes hazelnut butter can be hard to find: Just grind some toasted hazelnuts in a food processor until perfectly smooth. It will be much cheaper too!
The fillings are wonderful by themselves too!
So you might double the amounts, and serve them by themselves as a mousse, or as a garnish for chocolate or pound cake.
If you get ambitious, like one of my demo fans, you can make individual little dacquoise. Take a look at my cooking demo fan Shuli’s beautiful take on Dacquoise, which she recently served at a sit-down party:
- 6 egg whites
- Pinch salt
- Pinch cream of tartar
- 1 cup sugar
- 1 1/2 cups ground hazelnuts (or any nuts you like)
- 1/2 pound extra-firm tofu, thoroughly drained
- 1/2 cup vegan cream cheese
- 1/3 cup superfine sugar
- ½ cup hazelnut or almond butter
- 1/2 pound silken tofu, thoroughly drained
- 1/2 cup vegan cream cheese
- 1 cup very good quality semi-sweet chocolate, melted (on very low flame, or 2 minutes in a microwave)
- 1 tablespoon instant coffee powder, decaf ok, mixed with just a few drops warm water
Make the meringue: Preheat the oven to 200 degrees. Beat the egg whites with the salt and tartar, until soft peaks form, then add the sugar gradually, beating constantly until the mixture is very stiff. Fold in the nuts very gently.
Using 2 cookie sheets lined with oiled parchment (vegetable spray will do), make 4 8-inch circles (2 on each cookie sheet) on the parchment. following the drawing outlines, pour the batter onto the circles. Bake about 2 hours, then leave them in the oven to dry another 2 hours.
Make the hazelnut filling:
Process all ingredients in a food processor until perfectly smooth. Chill to firm.
Make the chocolate filling:
Same as above. No need to wash the bowl of the processor between the two. Chill to firm
1 circle meringue, half the hazelnut filling, 1 circle meringue, half the chocolate filling, 1 circle meringue, remaining hazelnut filling, 1 circle meringue, remaining chocolate filling. Slice thin.
Scharffen Berger (ScharffenBerger.com) makes a dark chocolate with an OU hecksher. I LOVE their 70% dark chocolate and their 62% Nibby Bar is great as well. You can order from their website or check it for where they sell it near you. I found another site whish tells you what they make and what is dairy or parve (http://www.chocosphere.com/Html/Products/scharffenberger.html) or you can check the OU website.
Mindy Thanks so much for sharing the info :-)))
have we found a great pareve chocolate yet??
Traders has not even responded to my emails and phone calls. I am tres disappointed.
I cant say this enough: Put pressure on Heimish brands to produce a better chocolate. MEanwhile, shopRite, Whole Foods brands OK