Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cocoa Nib Tuiles 1.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print