Ann Reardon

Hazelnut Chocolate Dessert Slice


Chocolate Chantilly Cream Recipe

500g (17.64 ounces) or 2 cups cream 35% fat
180g (6.35 ounces) milk chocolate, chopped

Bring the cream to the boil and pour it over the chopped milk chocolate, leave to sit for a couple of minutes and then stir gently until smooth.  Cover and place in the fridge to chill while you prepare the rest of the elements.

When ready to use it whisk with an electric mixer until it forms smooth peaks.

hazelnut chocolate dessert ann reardon

Crispy Base Recipe

180g (6.35 ounces) or 1/2 cup Nutella
140g (4.94 ounces) Milk Chocolate
70g (2.47 ounces) Dark Chocolate
30g (1.06 ounces) or 1 cup rice bubbles

Melt the chocolates and mix with the nutella and rice bubbles and stir well.

Pour onto a baking paper and place another sheet of baking paper over the top. Using your hands flatten the mixture, then using a rolling pin roll to the size of your container.   Place flat in the freezer.

Alternative Option: If making just this part of the recipe add an additional 1/2 to 1 cup of rice bubbles, mix through and place scoopfuls into cupcake cases. Add sprinkles and place into the fridge to set.

Hazelnut Dacquoise Recipe

200g (7.05 ounces) or 1 1/2 cup icing (powdered) sugar
200g (7.05 ounces) or 1 3/4 cups ground hazelnuts
250g (8.82 ounces) or 7 egg whites
2g (0.07 ounces) cream of tartar (a pinch)
60g (2.12 ounces) or 1/4 cup sugar
100g (3.53 ounces) or 3/4 cup hazelnuts, roughly chopped

Sift together the icing sugar and the hazelnut meal.
In a separate bowl whisk together the egg whites, sugar and cream of tartar until stiff peaks form.

Gently fold the icing sugar and hazelnut meal into the egg whites.

Spread the dacquoise to about 1cm (0.39 inches) thickness to the size of your baking pan, sprinkle with chopped hazelnuts.
Bake at 170C (338 degrees Fahrenheit) for around 20 minutes or until golden.  Remove from oven and leave to cool.

hazelnut daquoise recipe ann reardon

Option 2 – you can make just the dacquoise and chantilly cream. Pipe the dacquoise into circles and bake as described above. Once cool layer with whipped chantilly cream and sprinkle with chopped nuts.

Chocolate Cremeux Recipe

Chocolate cremeux is like a rich creamy chocolatey custard, not as sickly as a layer of ganache but richer than a mousse. Click on the title for the link to the Cremeux recipe.

Assembly Part 1 –

If using a frame: Place frame on top of your crispy base.  Smooth a thin layer of chocolate cremeux over and then top with the dacquoise.  Pour the remaining chocolate cremeux over the dacquoise and jiggle slighlty to smooth and level.  Place in the freezer.

If using a rectangle container:  Trim the dacquoise and crisp base so that they will fit inside the container.  Line the container with plastic wrap along the bottom and sides.  Pour most of the chocolate cremeux into the container and jiggle to smooth.  Top with the dacquoise, hazelnut layer down, next a thin layer of the remaining cremeux and lastly the crispy base.  Freeze.

Chocolate Rectangles

400g (14.11 ounces) Milk Chocolate

Take two sheets of acetate or aluminium foil and mark on them the size of your frame or container.  Next using a ruler divide into equal sized rectangles the size you want your portions to be.  There is not need to draw the lines through the middle of the baking sheet just draw cutting guide lines at the edges so once your chocolate is on it you know where to cut.

Temper your chocolate, follow the link to the post on how to temper chocolate if you are not sure what tempering is or how to temper.  Spread chocolate over your sheets of aluminum foil to the size of the frame. Leave on the bench

Once it is firm but not yet hard cut with a knife, use a ruler and the guidelines you drew earlier to make perfectly even rectangles.  Place in fridge until crisp.

Assembly Part 2

Take the base part out of the freezer, and remove from the frame or container.  Trim the very edges off to neaten it up. Using the chocolate rectangles as a size guide cut the dessert into rectangles.

Place the whipped chantilly cream in a piping bag fitted with a round nozzle and pipe six dots onto each rectangle.  Top with another sheet of chocolate. Pipe a swirl of  chantilly cream on top and add a roasted hazelnut and chocolate swirl.  

hazelnut chocolate slice dessert cookbook

© All Rights Reserved Reardon Media PL 2021


I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy:

All recipe quantities in the book are in grams, ounces and cups.

2 Comments View Comments

  1. Rating: 5

    This one is delicious!

  2. Rating: 5

    Great Post.

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