Recipe: Crispy Chocolate Mousse Cake

1 Preparation of the dacquoise:
Preheat oven to 180°C (355°F). Butter your mold well on the sides and bottom (or place parchment paper well fitted to the mold). I buttered mine.
Whip the egg whites in a robot with a pinch of salt until the whites become frothy, add the caster sugar.
Continue working the whites until they become very firm. Once the whites are firm, add the icing sugar and hazelnut powder by gently mixing with a spatula. Once the mixture is done, spread in your mold evenly. Dust with icing sugar and bake for about twenty minutes, watch the cooking well, the biscuit should be lightly golden, but it should remain soft.
Let the dacquoise cool.

2 The praline crispy:
Crumble the gavottes
In a double boiler, melt the praline and milk chocolate.
Add the gavottes off the heat. Pour the mixture over your cooled dacquoise by gently spreading the crispy layer (start from the middle and gradually towards the edges).
Put your mold in the refrigerator for 30 minutes.

3 Milk chocolate mousse:
Put your gelatin in a bowl of cold water for 5 minutes.
Melt your milk chocolate in a double boiler.
Heat the milk to boiling and off the heat add your well-squeezed gelatin and mix everything. Pour gradually while vigorously mixing the melted chocolate into this preparation with a spatula.
Let the mixture cool slightly.
Take the 30% heavy cream and start whipping a foamy whipped cream (still a little liquid) to have a light mousse. Pour the chocolate into the whipped cream and fold in gently always using a spatula. Pour the mousse over the praline crispy and refrigerate for one hour.