WEEKDAYS 1e|12c|p

Chocolate Tuiles

Carla Hall
Servings: 36
1 to 30 min
Part 1 of 2

Elegant and delicious collide in this sweet treat of crispy wafers filled with a decadent chocolate mousse

  • Ingredients
  • step-by-step directions
Chocolate Tuiles
  • 8 tablespoons Unsalted Butter
  • 1/2 cup Granulated Sugar
  • 1/3 cup Light Corn Syrup
  • 1 1/2 cups Almonds (finely ground)
  • 1 tablespoon Cocoa Powder
  • 1 tablespoon Flour
  • 1/2 teaspoon Table Salt
  • 1 teaspoon Vanilla Extract
  • Chocolate Mousse(to serve)
  • In a large sauce pot, stir together the Butter, Sugar and Corn Syrup over a low heat. When the Butter has melted and thoroughly combined, add the Almonds, Cocoa, Flour, Salt and Vanilla and stir to combine.
  • Transfer batter to a heatproof bowl allow to cool to room temperature. This can be made up to 2 months in advance and stored and refrigerated in an airtight container.
  • Preheat oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. Form 5 - 1" balls of batter and place on the baking sheet leaving about 3 inches between each. Dampen a spatula or finger with water and flatten the balls into thin 3" discs. Bake for 5-6 minutes. When working in batches, the cook time may decrease slightly if the pan does not cool completely before starting the next batch.
  • To shape Tuiles, use an offset spatula to transfer the hot cookies immediately to a small glass bowl or drape over a rolling pin. Gently press to shape then allow the cookies to cool completely. Store in an airtight container until ready to use.
  • You can fill the shaped Tuiles with a
  • Chocolate Mousse
  • and serve as a delectable treat.
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