Basque Beret

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Ingredients

Meringue

• 1/3 cup (80 g) egg whites
  
• 1/3 cup (40 g) icing sugar
  
• 4/5 cup (100 g) powdered sugar
  
• 11/3 cups (100 g) ground hazelnuts
  
• ¾ oz (20 g) milk chocolate
  
• 6 ladyfingers

Chocolate mousse

• 4/5 cup (200 g) liquid whipping cream
  
• 3½ oz (100 g) dark chocolate (70% cocoa)

Decoration

• Cocoa powder

Preparation

To prepare the ingredients

• Crush the ladyfingers
  
• Cut the milk chocolate into fine shavings. Mix them together
  
• Mix the ground hazelnuts with the icing sugar
  
• Preheat the oven to 300°F (150°C)
  
• Cover the oven tray with a sheet of parchment paper

Preparation

• Whip the egg whites into very stiff peaks, add the powdered sugar and whisk again
  
• Pour in the ground hazelnut and icing sugar mixture and stir carefully
  
• Spoon small heaps of the mixture onto the parchment paper, leaving space between them, and flatten them a little
  
• Bake in the oven for 10 minutes
  
• Remove the meringues from the oven and let them cool down
  
• While they are cooling, melt the chocolate with 1/3 cup (80 g) cream
  Mix well
  
• Whisk the rest of the very cold cream until stiff and carefully add it to the cream/chocolate mixture
  
• Scatter the crushed ladyfingers/milk chocolate shavings onto the cooled meringues
  
• Spoon the chocolate mousse onto the meringues to form a dome shape.
• Sprinkle with cocoa powder and keep cool until time to serve.

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