Method

1. To make the chocolate mousse, place the chocolate in a heatproof bowl. Half-fill a saucepan with water and bring to the boil. Sit the bowl over the saucepan, making sure the bowl does not touch the water. Stir occasionally until smooth. Bring the milk to the boil, sprinkle on the gelatine and whisk until combined. Pour into the melted chocolate, add the liqueur and stir until smooth. Set aside to cool. Fold in the cream and refrigerate until needed.

2. Preheat the oven to 180°C (350°F/Gas 4). Grease and line the base and sides of two 24 × 30 cm (9½ × 12 inch) baking tins.

3. To make the dacquoise, combine the ground hazelnuts and caster sugar in a bowl. Beat the egg whites in a large bowl until soft peaks form. Slowly add the icing sugar, beating well until the mixture is firm and glossy. Gently fold in the hazelnut mixture. Spoon the mixture evenly into the prepared tins and spread out to an even thickness. Bake for 15–20 minutes, or until golden and firm to the touch. Cut out 24 rounds using a 4 cm (1½ inch) cutter while still warm.

4. To assemble, spoon the mousse into a piping (icing) bag with a large star nozzle and pipe onto 8 dacquoise rounds. Top each with another dacquoise round and pipe on a layer of mousse. Place a dacquoise round on top and dust with icing sugar. Place in the freezer until ready to serve.

5. These are beautiful straight from the freezer on a hot day. They can also be served chilled.