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.
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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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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