I adapted the mousse recipe by adding a cup of heavy whipped cream, 2 Tbl of Frangelico, and 2 Tbl of instant chocolate pudding mix for firmness.
Using a 6" springform pan, I placed a bottom layer of hazelnut dacquoise, brushed it with Frangelico, then 3" of mousse, then pressed down another round of hazelnut dacquoise and more Frangelico.
Made the mistake of trying to cut it within 3 hours...the nut layers were too hard and the mousse was too soft...so "smoooshing it" was more accurate than "cutting it". We had no problem "eating it" though, drizzled with warm Dyslexic Sauce.
However, by the next day it was perfect! Dacquoise layers had softened slightly, while the mousse had firmed up, allowing for cleaner cuts.
Not a good thing for my waist, but we give our all for science.
http://eat.at/swap/forum1/104582_Here_you_go_Marilyn__Chocolate_Mousse_Hazelnut_Cake
Using a 6" springform pan, I placed a bottom layer of hazelnut dacquoise, brushed it with Frangelico, then 3" of mousse, then pressed down another round of hazelnut dacquoise and more Frangelico.
Made the mistake of trying to cut it within 3 hours...the nut layers were too hard and the mousse was too soft...so "smoooshing it" was more accurate than "cutting it". We had no problem "eating it" though, drizzled with warm Dyslexic Sauce.
However, by the next day it was perfect! Dacquoise layers had softened slightly, while the mousse had firmed up, allowing for cleaner cuts.
Not a good thing for my waist, but we give our all for science.
http://eat.at/swap/forum1/104582_Here_you_go_Marilyn__Chocolate_Mousse_Hazelnut_Cake