Recipe Chocolate mousse with vanilla tuiles : Practical and Delicious

Recipe Chocolate mousse with vanilla tuiles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate mousse with vanilla tuiles. You are currently reading Recipe Chocolate mousse with vanilla tuiles : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Chocolate mousse with vanilla tuiles requires 30m, cook 25m and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Treat yourself with this amazing chocolate mousse with vanilla tuiles - it tastes as good as it looks.

Ingredients:

10 Ingredients

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  200g dark chocolate (70% cocoa), chopped
  
  
  


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  300ml Coles Brand thickened cream
  
  
  


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  1 tbsp Cointreau liqueur
  
  
  


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  3 egg whites
  
  
  


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  Fresh raspberries or thawed frozen raspberries, to serve
  
  
  



• Vanilla tuilles



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  2 egg whites
  
  
  


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  1/3 cup caster sugar
  
  
  


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  60g butter, melted, cooled
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  1/4 cup plain flour
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  To make the vanilla tuiles, whisk the egg whites in a bowl until foamy. Add sugar and whisk to combine. Add the butter and vanilla, whisking constantly. Sift over the flour and whisk until just combined. Cover with plastic wrap and chill for 2 hrs.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, heat chocolate in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally, for 2-3 mins until melted and smooth. Set aside to cool slightly. Whisk the cream and Cointreau in a bowl until soft peaks form. Add the chocolate and gently whisk to combine.
  
  
  


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  Step 3
  
  
  
  
  Use an electric mixer to beat the egg whites in a bowl until firm peaks form. Fold into the chocolate mixture. Chill for 1 hr or until just set.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 190C or 170C fan-forced. Line 4 baking trays with baking paper. Drop 1 teaspoon of tuile batter on 1 lined tray and use a metal spatula to spread into a 10cm x 4cm rectangle. Repeat with remaining batter, allowing room for spreading. Bake 1 tray for 5 mins until lightly golden. Quickly roll each tuile around the handle of a wooden spoon. Remove and repeat with remaining trays.
  
  
  


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  Step 5
  
  
  
  
  Remove mousse from fridge. Use a large spoon to scoop mousse into quenelle shapes and place on plates. Set aside for 10 mins to bring to room temperature. Serve with raspberries and vanilla tuiles.
  
  
  

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