- 8
- 10 mins
- 30 mins
Ingredients
- Chocolate-Pistachio Tuile Cups:
- 4 large egg yolks
- 1/4 cup Grand Mamier
- 2 tablespoons granulated sugar
- 1 tablespoon grated orange zest
- 2 cups unsweetened whipped cream
- 1/2 cup melted white chocolate
- Chocolate-Pistachio Tuile Cups, recipe fol/ows
- 2 large egg whites
- 4 tablespoons plus 2 teaspoons granulated sugar
- 5 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 5 tablespoons plus 1 teaspoon aI/-purpose flour
- 1 tablespoon plus 1 teaspoon cocoa powder
- 4 teaspoons crushed pistachios
Preparation
Step 1
sugar, and orange zest, and whisk to incorporate. Whisking constantly and removing from the heat from
time to time, cook until the mixture has thickened and coats the back of a spoon into a sabayon , 4 to 5
minutes. Remove from the heat and cool.
Fold the whipped cream into the cooled sabayon, then fold in the melted chocolate. Refrigerate until
well chilled , at least 6 hours. Transfer to a pastry bag fitted with a star tip.
To serve , place 1 tuile cup in the center of 8 dessert plates. Pipe (or alternately spoon) 1/4 cup of the
mousse into the cups and garnish with the mint sprigs and powdered sugar. Serve.
Cups
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. Invert 8
shot glasses or tea cups on the counter.
In a medium bowl, whisk together the egg whites, sugar, and pistachios until just combined. Add the
butter and vanilla , and whisk. Add the flour and cocoa powder, and whisk. Drop the batter by 1 1/2
tablespoonfuls onto the baking sheet, about 4 inches apart. Using a small spatula or the back of a
spoon, spread the batter out to form a thin 4 1/2 -inch circle (the batter needs to be a thin, even coat
because the cookies will not spread when cooked) . Bake for 12 to 13 minutes, or until a deep brown.
Remove from the oven.
With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a
ramekin to create a cup shape. (If the cookies become too brittle, replace on the baking sheet and
place in the oven for 10 seconds to soften.) Cool completely on the glasses , then gently lift off and
transfer to a platter until ready to use. Yield: 8 cookies