This is even better than parfaits! It's easier to make--basically it's frozen creme legere (pastry cream lightened with whipped cream)--and just as delicious. Plus I love chocolate hazelnut flavored anything. I think the presentation is lovely. We drizzled tempered chocolate onto acetate and then wrapped that around the unmolded mendiant (which is sitting on top of a piece of delicious chocolate hazelnut chocolate cake) to create a cage. When the chocolate was fully hardened, we pulled off the acetate. That, unfortunately, was easier said than done and a bunch of the cages ended up somewhat broken. Ah well, those ones still tasted good. We served them with chocolate sauce, clear vanilla sauce, strawberry coulis, fresh strawberries tossed in a bit of vanilla sugar and liqueur, and a hazelnut tuile.
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