Butterfly Tuiles and Chocolate Mousse—what could be lighter!

This month's challenge is brought to us by Karen of Baking Soda at Bake My Day! http://www.bakemyday.blogspot.com/ and Zorra of 1x umruehren bitte aka Kochtopf http://kochtopf.twoday.net/ . The recipe they chose was Tuiles from The Chocolate Book by Angélique Schmeink or Nougatine (or Chocolate) Tuiles from Michel Roux.



Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. As for its Dutch provenance, traditionally this batter was used to bake flat round cookies on 31st December, representing the past year unfolded. On New Year’s Day however, the same batter was used but the cookies were rolled and presented to well-wishers shaped as cigars and filled with whipped cream. This symbolized the New Year that was about to roll on.


I found the recipe extremely easy to make. The butterfly shapes were such a fun and creative way to express the airiness of these cookies. (Thank you Karen and Zorra!!!) I served my butterfly tuiles along with Chocolate Mousse, a recipe from the Gourmet Cookbook. This mousse is rich and dense. It’s a breeze to make and unusual in that it is made with cooked eggs (which meant safe to share with my pregnant neighbor).

Here’s the recipe if you’d like to try it, too.


Chocolate Mousse (serves 8 if you have very good self control with portion size)
2 cups very cold heavy cream
4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 teaspoon vanilla extract
7 ounces bittersweet chocolate, chopped

Heat ¾ cup cream in a 1-quart heavy saucepan until hot but not boiling; remove from heat.

Whisk together yolks, sugar and salt in a metal bowl until well combined, then add hot cream in a slow stream, whisking until combined. Transfer the mixture back to the saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F. Pour custard through a fine-mesh sieve into a small bowl and stir in vanilla.

Melt chocolate in a large metal bowl set over a pan of barely simmering water, stirring frequently. Whisk custard into chocolate until smooth. Let cool.

Beat remaining 1¼ cups cream in a large bowl with an electric mixer until it just holds stiff peaks. Whisk one quarter cream into chocolate cream to lighten it, then gently but thoroughly fold in remaining cream.

Spoon mousse into eight 6-ounce glasses. Refrigerate, covered, for at least 6 hours.

Let mousse stand at room temperature for at least 20 minutes before serving, with whipped cream and tuiles.


- olivia