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Ingredients
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Chocolate Mousse
Cocoa Nib Tuile
Method
Chocolate Mousse
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the brown sugar and continue whipping until stiff peaks form. Add the vanilla extract and mix until combined.
- 3
Beat the Egg Whites
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add a tablespoon of brown sugar and beat until stiff, glossy peaks form.
- 4
Combine Mixtures
Gently fold the melted chocolate into the whipped cream until fully combined. Then, carefully fold in the beaten egg whites in three additions, being cautious not to deflate the mixture.
- 5
Chill the Mousse
Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours to set.
Cocoa Nib Tuile
- 6
Prepare the Batter
Preheat your oven to 180°C (350°F). In a bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the egg white and vanilla extract, mixing until well combined. Gradually add the all-purpose flour and cocoa nibs, stirring until a smooth batter forms.
- 7
Bake the Tuiles
Line a baking sheet with parchment paper. Using a small spoon or a piping bag, drop small amounts of batter onto the prepared sheet, spreading them into thin circles. Bake in the preheated oven for 8-10 minutes or until the edges are golden brown.
- 8
Shape the Tuiles
Remove the baking sheet from the oven and let the tuiles cool for a few minutes. While still warm and pliable, gently lift them off the parchment paper and shape them over a rolling pin or a glass to create a curved shape. Allow to cool completely.
