Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cocoa Nib Tuiles 1.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 12 pieces 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. Ingredients 1 ¼ teaspoons milk ¼ cup unsalted butter 3 tablespoons sugar 1 ⅛ teaspoons honey 1 teaspoon light corn syrup 2 ¼ teaspoons almond flour 1 ½ teaspoons cocoa powder 2 ½ teaspoons cocoa nibs, crushed Directions 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. Print