Blend all the specular paste ingredients together in a food processor, until the paste is smooth.
Reserve for later.
Nutella mousse
Choose a container which will form the final shape of this component in the dessert. It needs to be smaller than the finished dish, as it will fit inside the dessert. Line the container with plastic wrap.
Melt Nutella in a water bath.
Put the gel sheets in cold water for them to soften.
Beat egg white until stiff.
Place the egg yolk and the gel sheets in a bowl reserve for later
Boil water and sugar in a saucepan (until sugar dissolves).
Pour the water over the egg yolk and whisk well.
The gel sheets need to be dissolve.
Add melted Nutella to the egg yolk mixture and combine.
Gradually add the egg whites to the chocolate custard until they are all incorporate in the mousse.
Place the mousse in the freezer. This component is frozen for easier handling later.
Spéculoos mousse
Line the dessert mould with plastic wrap.
Soften speculoos paste from step one in a water bath.
Put the gel sheets in cold water to allow them to soften.
Beat egg white to form soft peaks.
Place the egg yolks and the soften gel sheets in a bowl. Reserve
Boil water and sugar (until sugar dissolves).
Pour the water mixture over eggs yolks and whisk well. Ensure the gel sheets are completely dissolved.
Add the melted speculoos paste to the egg yolk mixture.
Gradually fold the egg whites into the custard.
Pour half of the mixture speculoos mousse into your final dessert mould which you lined in plastic wrap.
Take the Nutella mousse out of the freezer and add it to the dessert mould on top of the speculoos mousse.
Press the Nutella mousse down gently so that the speculoos mousse will surround it.
Add the remaining speculoos mousse to the dessert mould and smooth the the surface with a spatula.
Return the dessert to the freezer until it is completely frozen.
You can do all this steps the day before and leave it to freeze overnight.
Chocolate Genoese Layer
Preheat the oven at 180°C.
Melt chocolate and butter together.
Beat the egg white into stiff peaks.
Combine the egg yolks with sugar and beat.
Pour the melted chocolate into the yolks mixture and mix until combine.
Fold through the egg whites and the flour.
Spread the batter thinly onto a baking tray. The Genoese needs to be as thin as possible (5mm to 1cm)
The Genoese will form the base of your dessert so it needs to be at least the size of you mould.
Cook it for 8 to 10 minutes.
Leave it cool totally.
Using your mould as a template cut a piece of Genoese the size of your mould.
Crunchy speculoos Layer
Roughly crush the wafer cookies.
Melt together speculoos paste and chocolate in a water bath.
Add the biscuits broken cookies to the chocolate mixture.
Spread the mixture over the frozen specular mousse to form another layer.
Add the Genoese on top of the chocolate biscuit layer. (you will need to work quickly)
Return the dessert to the freezer.
Chocolate Ganache Cover
Add the cream and chocolate which has been broken into squares to a microwave safe glass bowl.
Microwave for 40 seconds.
Stir the chocolate mixture until smooth.
Allow to cool to room temperature but not set.
Dessert presentation
Roughly chop the remaining speculoos cookies.
Unmould the dessert onto a rack. Remove the plastic wrap.
Pour the ganache slowly over the dessert.
Press the broken cookies into the base of the dessert for decoration.