The word, dacquoise, sounds very French and very fancy, but all it really is is a baked, light and airy meringue with finely ground peanuts folded into it. But in between those layers, is where I guess you could say that the magic truly happens. Sandwiched between the meringue you will find a thick, rich chocolate glaze and icecream-like peanut butter mousse.
I recommend that if you love the marriage of chocolate and peanut butter together (I mean, who doesn't) that you try this recipe. It takes quite a few change of beaters and bowls and a lot of refrigerator time to arrive at actually tasting the first slice, but once you do, I can guarntee you that you will impress your guests and yourself.
(The foundation of the dacquoise - whipped egg whites and finely ground peanuts)
(The intensly rich chocolate glaze layered onto the baked meringue)
(Decadent layers of meringue, chocolate glaze and peanut butter mousse)
(Introducing a slice of (peanut butter and chocolate) heaven)