The Chew: Carla Hall Chocolate Tuiles Recipe with Chocolate Mousse

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The Chew: Sweets for Your Sweetie

With Valentine’s Day coming fast, Carla Hall took the opportunity to make her Chocolate Tuiles Recipe as a cheap, easy, and romantic dessert for Chocolate Week. She promised that they are versatile and delicious, using ingredients you may already have in the pantry and refrigerator.

This is the type of batter you can make in big batches, because it will not go bad very quickly. Carla used almonds, but you can use your own favorite type of nut, or get crazy and throw in some dried fruit for sweet flavor.

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The Chew: Carla Hall Chocolate Tuiles Recipe Ingredients

The Chew: Carla Hall Chocolate Tuiles Recipe with Chocolate Mousse

Want to try making Carla Hall’s Chocolate Tuiles Recipe for a sweet treat that looks decadent and is hand-crafted in your kitchen from The Chew.

If you don’t want to use any nuts, you would have to add more flour, because the nuts are helping it to bind together. The cooled dough flattens and will spread in the oven, so make sure to give them room on the baking sheet.

Don’t overload the sheet if you’re cooking alone, or you won’t have time to mold the cookies while they’re still hot. Quickly and carefully move them so they mold as you wish.

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  • 8 tbsp Unsalted Butter
  • 1/3 cup Light Corn Syrup
  • 1 tbsp Cocoa Powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 cups ground Almonds
  • 1 tbsp Flour
  • 1 tsp Vanilla Extract
  • Chocolate Mousse (optional)

Carla Hall: The Chew Chocolate Tuiles Recipe Directions

  1. Stir corn syrup with sugar and butter on low heat in a sauce pot.
  2. After butter is melted in, add cocoa with almonds, flour, vanilla, and salt.
  3. Let batter cool to room temperature in a heat-safe bowl.
  4. Preheat an oven to 350 F.
  5. Form batter into 1” balls and space them far out on a prepared baking sheet.
  6. Use a wet finger or damp spatula to flatten balls into discs, about 3” in diameter
  7. Bake in batches for about five minutes.
  8. Shape tuiles by draping them over an overturned small glass bowl or draping them on a rolling pin.
  9. Press them into shape and let them cool.
  10. Store until ready to serve.
  11. Optionally, serve them with chocolate mousse and dust with powdered sugar.

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