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Christmas Chocolate Dream

Prep Time 50 minutes
Cook Time 25 minutes
Course Dessert
Servings 6



  • 5 egg whites
  • 170 g powdered sugar
  • 120 g hazelnuts ground
  • 60 g fine granulated sugar

Infused pears

  • 2 ripe pears
  • 1 tbsp lemon juice
  • 100 ml mulled wine the best mulled wine recipe can be found here, alternatively you can also use white wine

Chocolate mousse

  • 160 g dark chocolate at least 60% cocoa content
  • 80 ml whole milk
  • 400 ml full cream

Praline mass

  • 60 g Berner Bretzeli e.g. Kambly
  • 180 g praline chocolate e.g. Torino


Dacquoise (nut meringue layer)

  • Preheat the oven to 160C top / bottom heat
  • Lay out baking paper in the springform pan and cut the edges
  • Mix the powdered sugar and the ground hazelnuts
  • Beat the egg white together with the granulated sugar until firm
  • Carefully stir the powdered sugar and hazelnut mixture into the egg white
  • Pour the Dacquoise batter into the springform pan and distribute evenly.
  • Bake for 25 minutes and then leave to cool for 30 minutes
  • Info: Please don't be alarmed, your Dacquoise is a huge drama queen and will lead a life of its own in these 25 minutes. It will open and then collapse again - so don't worry, you're doing everything right!

Infused pears

  • Peel the pears, cut into small cubes and drizzle with lemon juice
  • Warm up the mulled wine
  • Steam the pears in the mulled wine for about five minutes (the pears should be soft at the end)
  • Drain the pears and let them cool

Chocolate mousse

  • Melt the chocolate over a water bath
  • Bring the milk to the boil
  • Mix both to a homogeneous mass and let cool slightly in a small bowl
  • In the meantime, whip the cream in a large bowl until stiff
  • Now slowly, carefully and evenly stir the chocolate milk into the whipped cream

Praline mass

  • Break the pretzel into fine pieces
  • Melt the chocolate over a water bath
  • Pour the Bretzeli into the melted chocolate and stir evenly


  • Spread the praline mixture thinly on the Dacquoise
  • Distribute the pears evenly on the cake base
  • Fill the springform pan with the chocolate mousse
  • Let the cake set in the refrigerator for at least twelve hours (at best 24 hours)
  • To serve, remove the springform pan and then garnish the cake with cocoa.
  • Enjoy!


Keyword Chocolate