Chocolate Tuile Mix

• 200 g unsalted butter, melted
• 200 g icing sugar
• 200 g</

Preheat oven to 170°C/325°F.

Mix to combine butter, icing sugar and egg whites in a stand mixer fitted with a paddle attachment. Add flour and cocoa and beat until smooth. Refrigerate mixture for at least half an hour before spreading onto a sheet tray lined with a nonstick mat