Double Chocolate-Tangerine Dacquoise

• 1 1/8 cups confectioners sugar
• 1 cup ground hazelnuts
• 5/8 cup ground almonds
• 2/3 cup egg whites
• 4 3/4 tablespoons granulated sugar
• 3/4 tablespoon unflavored gelatin
• 2 1/16 cups whipping cream cold
• 5/8 cup milk
• 1 1/16 cups dark chocolate
• 2 1/4 tablespoons unflavored gelatin
• 3 7/16 cups tangerine puree or tangerine juice
• 1 7/8 cups whipping cream
• 3/4 tablespoon unflavored gelatin
• 2 1/16 cups whipping cream cold
• 5/8 cup milk
• 1 3/8 cups milk chocolate
• 4 tablespoons praline or hazlenut brittle
• 3 13/16 tablespoons dark chocolate chopped
• 7/8 cup dark chocolate
• 4 1/8 cups whipped cream
• 2 7/8 tablespoons honey
• 4 1/4 tablespoons butter

1. Preheat oven to 220 degrees Celsius.
2. In a medium bowl, combine sugar with ground almonds and hazelnuts.
3. With an electric mixer, beat egg whites with a tablespoon of granulated sugar at medium speed for about 3 minutes.
4. When whites are stiff, increase the speed and add the remaining sugar.
5. Add the icing sugar / almond / hazelnut mixture to the egg whites and fold with a plastic spatula.
6. Cover a baking dish with a silicone sheet and spread the batter evenly.
7. Sprinkle generously with confectioners sugar.
8. Bake at 180 C for about 15 minutes.
9. Remove the dacquoise from the oven, place it on a wire rack and peel off the silicone sheet.
10. Let it cool.
11. Make the dark chocolate mousse.
12. Dissolve the gelatin in cold water.
13. With an electric mixer, whip the cream until stiff peaks form.
14. In a medium saucepan, scald the milk.
15. Add the gelatin.
16. Remove from heat and stir until well dissolved.
17. In a medium bowl, combine chocolate and hot milk, stirring until chocolate is melted.
18. Bring to room temperature.
19. Add the whipped cream and stir gently.
20. Make the tangerine mousse.
21. Dissolve the gelatin in cold water.
22. With an electric mixer, whip the cream until stiff peaks form.
23. Heat 4 tablespoons of tangerine puree and add the gelatin.
24. Stir well until well dissolved.
25. Incorporate into the remaining tangerine puree.
26. Then gently stir the puree with whipped cream.
27. Make the milk chocolate mousse. Dissolve the gelatin in cold water.
28. With an electric mixer, whip the cream until stiff peaks form.
29. In a medium saucepan, scald the milk.
30. Add the gelatin.
31. Remove from heat and stir until well dissolved.
32. In a medium bowl, combine chocolate and hot milk, stirring until chocolate is melted.
33. Bring to room temperature.
34. Add the whipped cream and stir gently.
35. Wrap the mold with a plastic wrap.
36. Pour the dark chocolate mousse first, top with chopped dark chocolate.
37. Allow it to set for 3 hours in a cool place.
38. Top with the tangerine mousse.
39. Allow to set 3 hours in a cool place.
40. Top with a piece of Dacqoise previously coated with hazelnut brittle pieces.
41. Pour the milk chocolate mousse and gently put another piece of Dacqoise coated with brittle on top of the mousse.
42. Freeze for at least one night.
43. Chop the remaining chocolate and melt it in the microwave.
44. In a saucepan, bring the cream and honey to a boil.
45. Slowly pour 1/3 of the boiling mixture over the melted chocolate, stirring vigorously with a spatula.
46. Stir in the other third, stirring constantly.
47. When the temperature of the mixture reaches 35-40 degrees C, add the butter cut into small cubes.
48. Mix until smooth.
49. Put the frozen mousse cake on a wire rack placed over a dish large enough to retrieve the overflowing frosting.
50. Pour the ganache over the cake.
51. Decorate with nougat and candied orange peel.
52. Let the log thaw for at least 8 hours in a cool place before serving.
53. The icing is probably the most difficult part because chocolate solidifies quickly on the frozen cake, you should therefore pour the frosting fast and in large quantity to quickly cover the log.
54. When making this dessert it is important to properly organize your time - don't prepare a mousse until the previous one is set, because otherwise they would mix.
55. It is also necessary to check the temperature of the chocolate because if it is too hot it melts the whipped cream in the mousse and as for the frosting, if it is poured too hot it would melt your log.
56. Since you freeze your dessert do not use agar because it would lose its gelling power.

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Taken from www.yummly.com/recipe/Double-Chocolate-Tangerine-Dacquoise-782143 (may not work)