Coffee & Hazelnut Delice Recipe

Line the bottom of a 20 cm (8 in) springform pan or prepare 6–8 individual ring molds. If using a springform, place a parchment circle in the base.

Melt the unsalted butter with the granulated sugar and honey in a small saucepan over low heat until combined and bubbly; do not brown.

If using milk chocolate, melt it gently (double boiler or microwave in 20-second bursts) and stir into the warm butter mixture until smooth.

Stir the crushed biscuits and chopped toasted hazelnuts into the warm mixture until evenly coated.

Press the mixture firmly and evenly into the prepared pan or into the base of the molds to form a compact crust, about 5–7 mm thick. Refrigerate while you prepare the mousse to set (about 20–30 minutes).

Bloom gelatin: if using sheets, soak in cold water for 5–10 minutes until soft. If using powdered gelatin, sprinkle over 30 ml cold water and let bloom 5–10 minutes.

Combine milk and espresso powder in a small saucepan and warm gently until the espresso dissolves and the mixture is hot but not boiling.

Whisk the egg yolks and 65 g granulated sugar in a heatproof bowl until pale and slightly thickened (ribbon stage).

Temper the yolks: slowly pour about one-third of the hot coffee-milk into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan with the remaining coffee-milk.

Cook the mixture over medium-low heat, stirring constantly with a spatula, until it thickens slightly and coats the back of a spoon (custard should reach about 80–82°C or just before simmering). Do not boil to avoid curdling.

Remove from heat. Squeeze excess water from gelatin sheets (or use bloomed powdered gelatin) and stir into the hot custard until fully dissolved and smooth. Add vanilla extract and a pinch of salt. Allow mixture to cool to room temperature, stirring occasionally to prevent skin forming.

Whip the cold heavy cream to soft peaks. Fold one-third of the whipped cream into the cooled coffee custard to lighten it, then gently fold in the remaining cream in two additions until homogeneous and airy. Take care not to overmix.

Pour or pipe the coffee mousse over the chilled hazelnut crust, smoothing the top. If you are adding the optional hazelnut praline layer, see next section. Chill the assembled delice for at least 4 hours, preferably overnight, until fully set.

Make praline: combine 80 g sugar and 20 ml water in a heavy-bottomed saucepan. Without stirring, bring to a boil over medium heat, swirling the pan occasionally until the sugar turns an amber color (watch closely to avoid burning).

Remove from heat and quickly stir in the chopped toasted hazelnuts (and butter if using) until glossy and combined. Spread on a silicone mat or parchment and let cool slightly.

Once set but still slightly pliable, chop the praline into small pieces. Sprinkle a thin, even layer of chopped praline over the pressed crust before adding the coffee mousse so the mousse sits atop the praline, creating a crunchy layer.

Once mousse is fully set, remove the springform ring or unmold the individual delices carefully.

Dust the top lightly with cocoa powder, sprinkle the reserved chopped toasted hazelnuts, and place whole coffee beans decoratively if desired.

Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled.