Ingredients

• 200g/7oz dark chocolate
• 300ml/10½fl oz double cream
• 1 large free-range egg
• white only
• 50g/1¾oz caster sugar
• 200g/7oz butter
• softened
• 175g/6oz icing sugar
• 1 tsp vanilla extract
• 6 large free-range eggs
• whites only
• lightly beaten
• 200g/7oz plain flour
• 3 tsp cocoa powder
• 50g/1¾oz plain chocolate
• melted

Directions

• To make the chocolate mousse
• break the chocolate into small pieces and set aside. In a small saucepan
• heat half of the cream until just simmering. Remove from the heat
• add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
• Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk
• beat the mixture until soft peaks form when the whisk is removed.
• In a clean bowl
• whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar
• a tablespoon at a time
• and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the mousse in the fridge and leave until set.
• To make the tuiles mixture
• use a hand-held electric mixer to mix the butter
• sugar and vanilla extract into a paste. Gradually add the egg whites
• whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each addition.
• Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste
• one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes.
• To bake the tuiles
• preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position.
• Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste. Remove the template by peeling away from the tray
• leaving you with paste shapes on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste.
• Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles
• dots
• straight lines
• squiggles
• wavy lines) onto the tuiles.
• Cook for 5-6 minutes
• or until just turning golden-brown around the edge. Remove from the oven and
• working very quickly
• drape the tuiles over a rolling pin while still warm
• so that they cool in a curved shape.
• If the cooked tuiles start to harden before you have chance to shape them all
• return them to the oven for 30 seconds to one minute to soften.
• For the tuile cigars
• make a further nine plain tuiles using the template as before. Bake for 5-6 minutes
• or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and
• working very quickly
• bend the warm tuiles around wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set.
• For the tuile basket
• drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes
• or until a pale golden-brown colour. Remove from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave them to cool.
• Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped and curved tuiles.