Chocolate-Coffee Dacquoise

**Chocolate-Coffee Dacquoise**

*A Layered French Dessert That Balances Crunch, Cream, and Coffee-Chocolate Elegance*

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### Introduction

If you're seeking a dessert that is both refined and indulgent, the **Chocolate-Coffee Dacquoise** is a showstopper worth mastering. A French classic, dacquoise (pronounced “da-kwaz”) is traditionally made with layers of nut-based meringue and rich buttercream. This version combines airy hazelnut meringue, luscious coffee-flavored buttercream, and a dark chocolate ganache to create a dessert that is as beautiful as it is delicious.

What makes this dessert truly irresistible is the textural contrast: crisp meringue, creamy filling, and a silky chocolate glaze. It’s gluten-free by nature and is an ideal finale to an elegant dinner party or holiday meal.

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### Ingredients

#### For the Hazelnut Meringue Layers:

* 1 cup blanched hazelnuts (or almonds), toasted

* 1 cup powdered sugar

* 6 large egg whites, at room temperature

* ½ cup granulated sugar

* 1 teaspoon vanilla extract

* ½ teaspoon cream of tartar

* Pinch of salt

#### For the Coffee Buttercream:

* ¾ cup granulated sugar

* ¼ cup water

* 4 large egg yolks

* 1 cup unsalted butter, at room temperature

* 1 tablespoon instant espresso powder

* 1 tablespoon hot water

* 1 teaspoon vanilla extract

#### For the Chocolate Ganache:

* 6 oz dark chocolate (60–70% cocoa), finely chopped

* ½ cup heavy cream

* 1 tablespoon unsalted butter

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### Instructions

#### Step 1: Make the Hazelnut Meringue Layers

1. **Prepare baking pans**: Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper and trace three 8-inch (20 cm) circles. Flip parchment over so the ink/pencil is on the underside.

2. **Process hazelnuts**: In a food processor, pulse the toasted hazelnuts and powdered sugar until finely ground (like almond flour).

3. **Whip meringue**: In a clean bowl, beat egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add granulated sugar while beating until stiff, glossy peaks form. Beat in vanilla.

4. **Fold in nuts**: Gently fold the nut mixture into the meringue in three additions, being careful not to deflate the batter.

5. **Pipe and bake**: Transfer mixture to a piping bag (or use a spatula) and spread evenly into the 3 traced circles. Bake for 1½ to 2 hours, or until dry and crisp. Turn off oven, crack door open, and let layers cool inside to prevent cracking.

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#### Step 2: Make the Coffee Buttercream

1. **Prepare sugar syrup**: Combine sugar and water in a saucepan and heat over medium until it reaches 240°F (115°C).

2. **Whip yolks**: While syrup heats, beat egg yolks in a stand mixer on high until thick and pale, about 3–5 minutes.

3. **Combine**: With mixer on low, slowly pour in the hot syrup. Increase speed and beat until the mixture has cooled to room temperature (5–7 minutes).

4. **Add butter**: Beat in the softened butter one tablespoon at a time until smooth and fluffy.

5. **Flavor**: Dissolve espresso powder in hot water and beat into the buttercream with vanilla. Set aside.

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#### Step 3: Make the Chocolate Ganache

1. **Heat cream**: In a small saucepan, bring heavy cream to a simmer. Remove from heat and add chopped chocolate.

2. **Combine**: Let sit 1–2 minutes, then whisk until smooth. Stir in butter for shine.

3. **Cool slightly**: Let ganache cool to room temperature until spreadable.

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#### Step 4: Assemble the Dacquoise

1. **First layer**: Place one meringue disc on a serving plate. Spread with one-third of the coffee buttercream.

2. **Repeat**: Add the second disc and another third of buttercream. Top with the final meringue layer.

3. **Top & sides**: Spread remaining buttercream on top and sides, smoothing with an offset spatula.

4. **Ganache glaze**: Pour cooled ganache over the top, letting some drip down the sides. Use a spatula to help it cascade for a natural, elegant finish.

5. **Chill**: Refrigerate the dacquoise for at least 2 hours or overnight for clean slicing.

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### Tips & Variations

* **Nut swaps**: You can substitute almonds or a mix of almonds and hazelnuts for a different flavor profile.

* **Make ahead**: Meringue layers and buttercream can be made a day ahead. Store layers in an airtight container and buttercream in the fridge (bring to room temp before using).

* **Decoration**: Add chocolate curls, cocoa-dusted hazelnuts, or gold leaf for a luxe touch.

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### Final Thoughts

This **Chocolate-Coffee Dacquoise** is a celebration of contrast and balance. Each bite brings together crispy, nutty meringue, smooth buttercream with the rich essence of coffee, and glossy dark chocolate. Though it may seem complex, the process is highly rewarding and well worth the effort for special occasions or for those who love mastering elegant desserts.

Would you like a simplified version for beginners or perhaps a printable recipe card?