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Alain Ducasse's Louis XV

Alain Ducasse’s Louis XV

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  • Total Time: 0 hours


Units Scale
  • For the hazelnut dacquois
  • 170g egg whites
  • 50g caster sugar
  • 120g icing sugar
  • 100g hazelnuts
  • 25g plain flour, sifted
  • For the feuilletine praline layer
  • 70g hazelnut paste
  • 70g caster sugar
  • 60ml double cream
  • 40g white chocolate couverture
  • 80g feuilletine
  • For the chocolate mousse
  • 75g egg yolks
  • 30g water
  • 25g caster sugar
  • 10g glucose syrup or light corn syrup
  • 135g dark chocolate couverture (70%)
  • 270g double cream
  • For the chocolate glaze
  • 150g dark couverture chocolate (70%)
  • 170ml double cream
  • 90g caster sugar
  • 10ml water
  • 35g cocoa powder
  • To serve
  • 8 hazelnuts (approx 25g)
  • Edible gold leaf sheets
  • Equipment
  • 8 Square mousse rings 60x60x35mm (or 8 circular mousse rings 70mm x 35mm)
  • Chef’s blowtorch
  • Sugar thermometer (we use the Superfast Thermapen Thermometer)


  1. To make the dacquois:
  2. Dehydrate the hazelnuts in the oven at 150°C for 15 minutes.
  3. Allow the hazelnuts to cool and then blitz them into a powder in a food processor. Be careful not to over blend the hazelnuts or they will turn into a paste.
  4. Turn the oven up to 180°C and cover a baking tray in baking paper.
  5. Whisk the egg whites to stiff peaks and add the caster sugar to stabilise them.
  6. Sieve together the icing sugar, hazelnut powder and the flour.
  7. Incorporate the meringue into the powders gently, using a spatula.
  8. Pipe the dacquois on the baking paper so you have a whole baking tray of dacquois.
  9. Cook at 180°C for 12-15 minutes. Transfer to a cooling rack.
  10. When cool, use mousse rings to cut out shapes to form the base of the Louis XV dessert.
  11. To make the praline-feuilletine layer:
  12. Begin by making the praline. Heat the caster sugar in a pan until it turns into a light brown caramel.
  13. Deglaze the pan with double cream and pour into a bowl with the hazelnut paste. Mix well.
  14. Melt the white chocolate couverture in a bain marie. Add the feuilletine and melted white chocolate couverture to the praline mixture, and stir together.
  15. Using a teaspoon, spread a thin layer of the mixture onto the dacquois base inside the mousse rings.
  16. To make the chocolate mousse:
  17. Make a sugar syrup. Add the water, sugar and corn syrup to a pan, and bring to the boil. Leave to one side to cool.
  18. Place the egg yolks and the cooled syrup in a stand mixer bowl. Heat over the hob on a low flame until the mixture reaches 55°C, whisking constantly.
  19. Transfer to the stand mixer and whisk until the mixture cools and begins to take on a ‘ribbon consistency.’
  20. Melt the chocolate in a bain marie, and gently stir into the fluffy egg and sugar mixture.
  21. In a separate bowl whisk the cream into medium peaks and fold it in.
  22. Spoon into the mousse rings, and scrape across the surface to flatten with a metal spatula. Place in the freezer.
  23. To make the chocolate glaze:
  24. Before making the chocolate glaze remove the mousse rings from the mousse. First transfer the mousse rings to a cooling rack. Use a chef’s blowtorch around the edges until you can pull off the mousse ring leaving the mousse intact. Return to the freezer.
  25. To make the chocolate glaze, place the chocolate in a mixing bowl. Bring approximately 2/3 of the cream to the boil and pour over the chocolate. Mix well, until well incorporated. This is a ganache.
  26. Bring the remaining 1/3 of the cream to the boil with the water and the sugar. Add the cocoa powder and return to the boil. Pour over the ganache.
  27. The glaze should be liquid and runny. If it’s too thick it will set too thick. If this is the case just gently heat it over a bain marie to make it less viscous.
  28. Remove the chocolate mousse from the freezer, and place the cooling rack over a roasting tin, to catch any glaze that drips through. Pour the glaze over the frozen chocolate mousse making sure to cover all sides. Place in the fridge for at least 1 hour. Any glaze that has dripped through can be collected, warmed and used again the next day if needed.
  29. To serve:
  30. Transfer the Louis XV from the cooling rack to a plate, using a spatula.
  31. Top with a hazelnut and apply a little gold leaf using chef’s plating tweezers.
  • Prep Time: 0 hours
  • Cook Time: 0 hours