Ingredients

• 200g/7oz dark chocolate (minimum 70 per cent cocoa solids)
• broken into pieces
• 125ml/4½fl oz warm water
• 3 large free-range eggs
• separated
• 40g/1½oz golden caster sugar
• 1 tbsp cocoa powder
• sieved
• 4 tsp warm water
• 110g/4oz unsalted butter
• softened
• 140g/5oz icing sugar
• sifted
• 3 free-range egg whites
• 110g/4oz plain flour
• 110ml/4fl oz double cream
• 2 tbsp icing sugar
• ½ vanilla pod
• split and seeds scraped out
• 150g/5oz raspberries

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the mousse
• place the chocolate pieces and warm water in a large heatproof bowl and sit it over a pan of barely simmering water
• making sure the bowl doesn't touch the water below.
• Keep the heat at its lowest setting and allow the chocolate to melt slowly.
• Remove from the heat and stir thoroughly until the chocolate is smooth and glossy.
• Let the mixture cool; then mix in the egg yolks thoroughly with a wooden spoon.
• In a clean bowl
• whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually whisk in the sugar and continue whisking until the whites are glossy.
• Using a metal spoon
• fold the egg whites into the chocolate mixture
• taking care not to knock the air out of the egg whites. Set aside in a cool place.
• For the tuile
• you will need six small round biscuit cutters. Roll one of the cutters along its side onto a piece of thick card
• one complete turn
• to gauge its circumference.
• Cut a long thin rectangle the size of the cutter out of the card to leave a rectangular-shaped hole. Now cut a circle-shaped hole from the card (the same size as the cutter) from the centre of the cutter.
• Whisk the cocoa powder and water together to make a loose paste in a small bowl. Set aside.
• Place the butter and icing sugar into a separate bowl and beat until smooth
• light and fluffy. Gradually add the egg whites to the mix
• and then fold in the flour.
• Line a baking tray with a non-stick baking mat. Brush the cocoa paste over the mat to give a light coating. Set the remaining cocoa paste aside.
• Place the template on top of this and spread the tuile mix very thinly over the holes with a palette knife
• then lift off the template
• leaving two perfect shapes. Repeat to make six sets (or more if you have enough of the mixture).
• Bake in the oven for 4-5 minutes until lightly coloured around the edges. Remove from the oven and cool for one minute.
• To assemble the tuile boxes
• flip the edge of one of the rectangular tuiles up
• and using one of the cutters
• roll the tuile around the outside of the cutter to create a cylinder. Repeat with the remaining cutters and tuile pieces. Leave to cool slightly; then remove the cutters to cool completely. Allow the round lids to cool flat.
• For the vanilla cream
• place the cream
• icing sugar and vanilla seeds into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
• To serve
• brush a strip across the centre of each plate with the cocoa paste. Place the tuile cylinder in the centre of each and fill with the reserved chocolate mousse. Top with a few raspberries and place the tuile lid on at an angle to just cover. Spoon the vanilla cream alongside.