Chocolate Tuiles by Carla Hall

By 1buttons

Ingredients

• 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)

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 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

instructions 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.

step 2

instructions 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.

step 3

instructions 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.

step 4

instructions 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.

step 5

ingredients Chocolate Mousse

instructions You can fill the shaped Tuiles with a Chocolate Mousse and serve as a delectable treat.

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