Hazelnut Mocha Entremet

This is apparently what happens when I have a day off uni. I have made some entremet. They are a hazelnut dacquoise base brushed with dark chocolate layered with a coffee mousse, chocolate joconde sponge soaked in coffee and brandy syrup, a chocolate mirror glaze and chopped caramelised hazelnuts.

This bake was not without its challenges however it all turned out well in the end. I encountered a burnt dacquoise from not knowing my new oven well enough so had to make a second batch, broken shells when I cut them as I was a little over ambitious (although they one that broke is well stuck back together with chocolatey glue!), and an over set mousse. The latter isn't normally a problem I have, in fact the complete opposite. Despite all these problems the flavour combinations are fantastic. I went all out on the coffee flavouring in the mousse and in the end the balance was just right. Perhaps a little more cocoa powder in the joconde would boost the chocolate flavour, however the chocolate glaze adds that nicely. I found that there are still lots of things I can learn from reading recipe books and this new ganache technique is one that I will use again! It is shiny and bubble free! The textures of the dacquoise and the nuts add to a delicious entremet elevating it near to perfection. To me that is a day well spent!