chocolate with hazelnuts

ingredients:
100 g egg whites
100g caster sugar
50g icing sugar
50 g of hazelnuts
For the praline mousse
280 g of foam (100 g egg + 180g white granulated sugar)
200 g soft butter
150 g hazelnut praline (ideally 75 g hazelnut paste + 75 g praline)
Finishing:
500 g dark chocolate tempered
100 g praline grains

Utensils:
1 socket smooth circles 5 cm in diameter
method:
1. Preheat oven to 150 ° C (gas mark 5). Beat the egg whites with a little caster sugar. When the whites begin to be well mounted, pour the granulated sugar gradually. Whisk until well-white foam that holds between the branches of your whip. Sift over the icing sugar and ground hazelnuts and mix with a Maryse.
2. Fill a piping bag fitted with a plain tip of this preparation, and make balls of meringue 4 cm in diameter on a baking sheet lined with parchment paper. Bake for 30 minutes, then reduce oven to 100 ° C (gas mark 3-4). Let cook for about 30 minutes.
The meringues are cooked when they are dry inside. Let cool before filling.
3. The praline mousse
Whip with an electric whisk the egg whites and the sugar in a water bath to cool down and get a nice foam. Lather the butter with an electric whisk lightweight foam, gently add the praline and meringue with a Maryse.
4. Mounting and finishing
Place the meringues in circles of 5 cm in diameter, scummy foam above 3 cm and place the second ball of meringue, but flipping. Place in the refrigerator for 1 hour.
Meanwhile, prepare the tempered chocolate (see recipe page 46), add the praline grains. Ice by dipping each cake (poke a knife into the cake to hold it). Let freeze, but before decorating with praline grains.
http://photo.femmeactuelle.fr/les-recettes-au-chocolat-de-christophe-felder-170/succes-fou-2108#title