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Cocoa Nib Tuiles

This recipe from chef Eric Snow of the Oak Room is used to make White Chocolate Spheres Filled with Chocolate Mousse, a one-of-a-kind dessert perfect for Valentine's Day.

  • Yield: Makes 12 pieces
Cocoa Nib Tuiles

Source: The Martha Stewart Show, February Winter 2009


  • 1 1/4 teaspoons milk
  • 1/4 cup unsalted butter
  • 3 tablespoons sugar
  • 1 1/8 teaspoons honey
  • 1 teaspoon light corn syrup
  • 2 1/4 teaspoons almond flour
  • 1 1/2 teaspoons cocoa powder
  • 2 1/2 teaspoons cocoa nibs, crushed


  1. Preheat oven to 350 degrees.

  2. Place milk, butter, sugar, honey, and corn syrup in a medium saucepan over medium heat. Cook until mixture reaches 220 degrees on a candy thermometer.

  3. Meanwhile, sift together almond flour and cocoa powder. Remove milk mixture from stove and stir in almond flour mixture and cocoa nibs. Pour mixture out onto a nonstick baking mat. Place a piece of parchment paper over batter; roll out as thin as possible. Transfer baking mat to a baking sheet.

  4. Transfer baking sheet to oven and bake for 10 minutes. Remove from oven and immediately cut out heart shapes using a 1 1/2-inch heat-shaped cutter. Transfer to a wire rack and let cool completely. Tuiles may be stored in an airtight container for 3 to 4 days.

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