Hazelnut Dacquoise with Chocolate Mousee and Hazelnut Buttercream

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Prep: 1 hour Cook: 1 hour, 45 minutes Chill: 2 hours Makes: 10 servings This recipe, which tasters found rich, sweet and impressive, is adapted from one by Rafael Ornelas, head pastry chef at Sarah's Pastries & Candies in Chicago. Circles of meringue are layered with a chocolate mousse then... Bonnie Trafelet/Chicago Tribune