The classic Palet d’Or is a French chocolate delicacy, invented in the early 1900’s. Lots of ganache ( Chocolate, cream and butter ), biscuit and a glaze, all made with chocolate of course.
I’ve made the original version several time for a buffet or even a yacht crew birthday cake. It’s a nice dessert to present with that shiny, gooey glaze and a gold leaf as garnish. Très simple…
This portion size version is enhanced with Gianduja hazelnut chocolate in the pastry base. And instead of having layers, the center is a rich dark chocolate crémeux. Then it is topped with a dense dark Gianduja chocolate mousse.
It would be plenty just by itself, but I love having different textures and temperatures in a dessert. So a small portion of vanilla ice cream ( regular, or dairy free in this case ) coated in caramelized hazelnuts, is served as well.