Milk chocolate cappuccino mousse
345 grams (9 ounces) yolks
230 grams (8 ounces) sugar
153 grams (5 ounces) espresso
20 grams (1 ounce) gelatin leaves

Over a bain marie, whisk yolks, sugar, and espresso till mixture is thick, about 5 minutes. Add gelatin. Whisk in mixer till cool.

755 grams (1 1/2 pounds) milk chocolate
10 grams (1/3 ounce) coffee extract
76 grams (2 ounces) espresso beans, crushed
451 grams (16 ounces) cream

Boil cream with chopped espresso beans. Strain into milk chocolate. Whisk till smooth. Add coffee extract. Set aside.

1074 grams (36 ounces) cream, whipped to soft peak

Fold 1/4 of the cream into the chocolate mixture. Fold the egg yolk mixture into the chocolate. Add remaining whipped cream. Mix till smooth.

Hazelnut crisp
912 grams (1 pound 14 ounces) hazelnut praline
450 grams (15 ounces) pallite feuilletine
225 grams (8 ounces) milk chocolate, melted.

Mix together. Cut out discs in 2 inch diameter.

Walnut dacquoise
423 grams (12 ounces) egg whites
147 grams (4.5 ounces) sugar
65 grams (2 ounces) cake flour
180 grams (6.4 ounces) almond flour
72 grams (2.5 ounces) ground walnuts
190 grams (7 ounces) powdered sugar
3 grams (pinch) salt


In a mixer, whisk egg whites with 1/4 sugar. At slow speed for 3 minutes.
Sift cake flour & powder sugar, add salt, almond flour, and walnut flour.
Increase speed to high and whip whites while slowly adding sugar. Mix until merginue is just firm and holds a peak. Spread out on a sheet pan. Bake at 400° F for 8 minutes.
Cut out 2 inch rings.

Assembly
Fill dome molds 3/4 high with cappuccino mousse.
Place one hazelnut crisp disc on top.
Place one walnut dacquoise on top. Freeze for at least 4 hours. Unmold.