Frozen White Chocolate and Hazelnut Dacquoise

Frozen White Chocolate and Hazelnut Dacquoise
Photo by Brian Leatart


  • 1/8 teaspoon cream of tartar
  • 24 ounces semisweet chocolate
  • 1 ¼ cups hazelnuts
  • 6 large egg whites
  • ¾ cup sugar
  • 2 cups whipping cream
  • 4 tablespoons light corn syrup
  • + 2 more ingredients
    • White Chocolate Mousse
    • 8 ounces good-quality white chocolate (such as Baker's or Lindt)

Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside. Beat whites and cream of tartar in large bowl until foamy. Gradually...

View full recipe at Epicurious


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