Chocolate Dipped Tuiles
User Reviews
5
Chocolate Dipped Tuiles
Description
Chocolate Dipped Tuiles start with a batter composed of egg whites, sugar, melted butter, flour, almond extract, and a pinch of salt. The batter is spread into small thin circles and baked until golden at the edges, resulting in a crisp and delicate cookie base. Once slightly cooled but still pliable, each cookie is quickly rolled around a round wooden spoon handle or chopstick to create a curled shape, which adds an elegant presentation. After cooling and hardening into shape, the tuiles are dipped in melted semi-sweet chocolate and sprinkled with finely chopped salted mixed nuts to add texture and flavor contrast.
The finishing chocolate coating provides a rich complement to the light, crispy cookie, while the salted nuts bring a subtle savory note to balance the sweetness. The process requires close attention to timing and temperature to shape the tuiles before they harden, and care in melting chocolate to avoid seizing.
These tuiles can be molded into various shapes, offering versatility in presentation, and are suited as a sophisticated treat to accompany coffee or tea, or as a decorative element on plated desserts.
The recipe benefits from precise measurements, ideally using a kitchen scale, and suggests reheating briefly if reshaping is needed, though repeated reheating risks overbaking. Using a narrow vessel for dipping chocolate helps conserve the coating and ease the dipping process.
Ingredients
- 2 egg white
- ½ cup granulated sugar (100g)
- ⅓ cup butter melted and cooled (38g)
- ⅓ cup flour (40g)
- ½ tsp almond extract
- 1 pinch salt
- ½ cup semi sweet chocolate chips
- ½ cup mixed nuts chopped finely, salted, PLANERS® Deluxe brand
Instructions
- Preheat oven to 325F and line two baking sheets with silicone mats or parchment paper. Line two baking sheets with parchment paper or silicone mats.
- Break the egg whites up in a large bowl with a whisk then add the sugar and mix until combined.
- Beat in the almond extract, butter, and salt until smooth.
- Stir in the flour with a spatula until just combined then measure out a heaping teaspoon of the batter and transfer to your lined baking sheet. Use the back of a spoon or an offset spatula to spread the batter into a 3 inch circle and repeat. You should bake 3-5 cookies at a time allowing about an inch between each cookie. Bake for 7-8 minutes one batch at a time. The cookies are ready when the edge is golden brown and the centers are a light golden color.
- Once out of the oven, allow to cool for 40 seconds then lift with an offset spatula and roll onto a round wooden spoon handle or chopstick. Finish the roll by pressing the edge onto your cold counter. Repeat with the remaining batches until the batter is gone.
- Melt the chocolate over a double boiler then dip the cookies as desired and sprinkle with the chopped PLANTERS® Deluxe Salted Mixed Nuts.
- Store in an airtight container until ready to serve.
Notes
- Measure ingredients by weight for best accuracy to achieve the ideal crisp texture.
- Roll the cookies promptly after baking while still warm to form curls; once cooled, shaping is difficult.
- If needed, gently reheat the tuiles briefly to soften before reshaping, but avoid multiple reheats to prevent overbaking.
- Use a clean, dry bowl for melting chocolate to prevent it from seizing.
- A narrow container is best for dipping the tuiles efficiently in melted chocolate without excess waste.
- Experiment with different shapes such as cups, cigars, or gentle curves for presentation variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 27mg | 1% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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