For the chocolate mousse
200g/7oz dark chocolate
300ml/10½fl oz double cream
1 large free-range egg, white only
50g/1¾oz caster sugar
For the tuiles
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
Method
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…
