Chocolate Royal – Trianon

The crunchy praline is particularly delightful, made from a homemade caramelized hazelnut and almond paste mixed with crisp paillete feuilletine and creamy milk chocolate. You have to admit, every element of this dessert sounds absolutely amazing.

How to make Chocolate Royal-Trianon

Begin with preheating the oven to 400F (200C) and line a baking sheet with parchment paper. I’ve used a 12 inch (30cm) round sheet for this.

How to prepare the almond and hazelnut dacquoise

In a food processor, blend ground almonds and hazelnuts with powdered sugar and cornstarch until well combined. In a medium bowl, whip the egg whites with a pinch of salt until foamy. Gradually add sugar and continue whipping until stiff peaks form. Gently fold in the almond mixture. Spread the batter evenly into the prepared pan. Bake for 12 minutes until golden, then let it cool completely.

How to prepare Praline crunch

First, make the praline paste. Preheat the oven to 300F (150C). Place the nuts on a baking sheet and toast for 15 minutes. Transfer the toasted nuts onto a clean kitchen towel and rub them to remove as much skin as possible. Let them cool.

In a small saucepan, heat sugar and water over medium-high heat until it turns golden brown. Stir in the nuts to coat with the caramel and transfer the praline to a baking sheet to cool completely. Break the praline into smaller pieces and grind in a food processor until it forms a thick paste, about 10 minutes.

Transfer the praline paste into a bowl, stir in melted milk chocolate, and add paillete feuilletine, stirring to combine.

Cut the almond and hazelnut dacquoise into a 7 inch (18 cm) square. Spread the praline crunch on top and freeze until you prepare the chocolate mousse.

How to prepare the chocolate mousse

In a heatproof bowl, add semi-sweet chocolate and 1 cup (240g) whipping cream. Place the bowl over a saucepan with simmering water over low heat until the chocolate is melted. Meanwhile, dissolve gelatin in cold water and let it swell for 5 to 10 minutes. Dissolve gelatin over low heat, pour it over the melted chocolate, and stir to combine. Let the chocolate mixture cool completely at room temperature.

Whip the remaining 1 1/3 cup (320g) chilled whipping cream until soft peaks form. Add the melted chocolate mixture and mix until well combined. Transfer the mousse into a piping bag fitted with a large plain tip.

How to assemble the Chocolate Royal – Trianon cake

Use an 8-inch (20 cm) square ring or a mold lined with an acetate sheet for easier removal. Place the frozen dacquoise in the middle of the ring with the crunchy praline on top. Pipe the chocolate mousse on the sides and top, smoothing the top. Freeze for a couple of hours or overnight.

How to prepare the cocoa mirror glaze

Dissolve gelatin in ¼ cup (60ml) cold water and let it swell for 5 to 10 minutes. In a medium saucepan, combine sugar and cocoa powder. Stir to combine. Add 1/3 cup (80ml) water and whipping cream, stir slightly to combine, and place over medium heat. Bring to a boil, then remove from heat. Add the bloomed gelatin into the hot cocoa mixture and stir until completely dissolved.

Sieve the glaze to remove any air bubbles and let it cool to 95F (35C) before pouring over the frozen cake.

Take the cake out of the freezer and use a hairdryer to slightly defrost the edges. Remove the cake from the ring and place it over a rack or on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with paillete feuilletine. Transfer the cake to a serving platter and refrigerate for 1-2 hours to defrost the cake and set the glaze.

How to prepare the chocolate shards, for decoration

Melt 1.5 oz (45g) semisweet chocolate over bain-marie. Remove from heat and add remaining chopped semisweet chocolate for tempering. Stir until melted. Spread chocolate evenly into a thin layer on a parchment paper-lined baking sheet. Sprinkle paillete feuilletine on top if desired and refrigerate until set. Break into shards and keep refrigerated until ready to use.

How to prepare the caramel shards

Spread chopped hazelnuts/almonds on a parchment paper-lined baking sheet. Place water and sugar into a small saucepan and cook over medium heat until the sugar dissolves and turns a dark caramel color. Pour the caramel over the chopped nuts and let it set. Break into shards and keep refrigerated until ready to use.

Decorate the cake with chocolate and caramel shards. Enjoy, and keep any leftovers refrigerated.

Hope you will give this amazing Chocolate Trianon Cake a try. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

For other mousse cake ideas check our full collection of Mousse and Mirror Cakes.