Rosewater-Infused Chocolate Mousse with Coconut Tuiles

Allergens

Eggs, Dairy

Ingredients

• 7 oz dark chocolate (70% cocoa)
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 3 egg yolks
• 1/2 cup granulated sugar
• 1 tsp rosewater
• 1/2 cup desiccated coconut
• 2 tbsp brown sugar
• Pinch of salt

Instructions

1. Chop the dark chocolate and place it in a heatproof bowl.
2. In a saucepan, gently heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring until smooth. Set aside to cool slightly.
3. In another saucepan, melt the butter over low heat. Add the egg yolks, sugar, and rosewater. Whisk continuously until the mixture thickens enough to coat the back of a spoon (about 8 10 minutes). Remove from heat and strain into the chocolate mixture. Stir until fully combined.
4. Cover the surface of the mousse with plastic wrap and refrigerate for at least 4 hours or overnight until set.
5. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
6. In a bowl, mix together desiccated coconut, brown sugar, and a pinch of salt. Spread the mixture evenly on the lined baking sheet. Bake for 8 10 minutes or until golden brown, stirring occasionally to prevent burning. Remove from oven and let cool.
7. Once cooled, break the tuiles into irregular pieces.

Chef’s Insight

The combination of smooth, velvety chocolate mousse with the crunchy coconut tuiles creates a perfect balance of textures that will delight your taste buds.

Notes

This recipe is best enjoyed at room temperature. If you find the mousse too firm after chilling, let it sit at room temperature for 10-15 minutes before serving.