Ingredients

• 200g dark chocolate (70% cocoa), chopped
• 300ml Coles Brand thickened cream
• 1 tablespoon Cointreau liqueur
• 3 egg whites
• Fresh raspberries or thawed frozen raspberries, to serve

Vanilla tuilles

• 2 egg whites
• 1/3 cup caster sugar
• 60g butter, melted, cooled
• 1 teaspoon vanilla bean paste
• 1/4 cup plain flour

Method

• Step 1 To make the vanilla tuiles, whisk the egg whites in a bowl until foamy. Add sugar and whisk to combine. Add the butter and vanilla, whisking constantly. Sift over the flour and whisk until just combined. Cover with plastic wrap and chill for 2 hrs.
• Step 2 Meanwhile, heat chocolate in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally, for 2-3 mins until melted and smooth. Set aside to cool slightly. Whisk the cream and Cointreau in a bowl until soft peaks form. Add the chocolate and gently whisk to combine.
• Step 3 Use an electric mixer to beat the egg whites in a bowl until firm peaks form. Fold into the chocolate mixture. Chill for 1 hr or until just set.
• Step 4 Preheat oven to 190C or 170C fan-forced. Line 4 baking trays with baking paper. Drop 1 teaspoon of tuile batter on 1 lined tray and use a metal spatula to spread into a 10cm x 4cm rectangle. Repeat with remaining batter, allowing room for spreading. Bake 1 tray for 5 mins until lightly golden. Quickly roll each tuile around the handle of a wooden spoon. Remove and repeat with remaining trays.
• Step 5 Remove mousse from fridge. Use a large spoon to scoop mousse into quenelle shapes and place on plates. Set aside for 10 mins to bring to room temperature. Serve with raspberries and vanilla tuiles.