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Chocolate mousse with vanilla tuiles
Chocolate mousse with vanilla tuiles
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in decadent chocolate mousse with delicate vanilla tuiles. A feast for the eyes and the palate!
Ingredients:
  • 200g dark chocolate (70% cocoa), chopped
  • 300ml Brand thickened cream
  • 20.00 ml Cointreau liqueur
  • 3 egg whites
  • Fresh raspberries or thawed frozen raspberries, to serve
  • 2 egg whites
  • 70.95 gm caster sugar
  • 60g butter, melted, cooled
  • 1 tsp vanilla bean paste
Instructions:
  • For the vanilla tuiles, whisk egg whites in a bowl until foamy. Mix in sugar, then add butter and vanilla while whisking constantly. Stir in sifted flour until just combined. Cover with plastic wrap and chill for 2 hours before using.
  • Melt chocolate in a heatproof bowl over simmering water until smooth, about 2-3 minutes. Let it cool slightly. In a separate bowl, whisk cream and Cointreau until soft peaks form. Gently fold in the melted chocolate until well combined.
  • With an electric mixer, whip the egg whites in a bowl until stiff peaks form. Gently fold them into the chocolate mixture and refrigerate for 1 hour, or until slightly firm.
  • Preheat the oven to 190C or 170C fan-forced and line 4 baking trays with baking paper. Spoon 1 teaspoon of tuile batter onto each tray, spreading it into a 10cm x 4cm rectangle using a metal spatula. Bake each tray for 5 minutes until lightly golden. Roll each tuile quickly around the handle of a wooden spoon, and repeat the process with the remaining trays.
  • Take the chilled mousse out of the fridge. Shape quenelles using a large spoon and place them on plates. Allow them to sit for 10 minutes to reach room temperature. Serve with raspberries and vanilla tuiles.

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