Melt the butter over a low heat and set aside until ready to use. Beat the egg whites and sugar to soft peaks with an electric mixer. Reduce the speed, add the butter in a steady stream and continue to mix until it is fully incorporated into the egg whites and sugar. Add a tablespoon of cocoa powder and mix until it is fully incorporated and continue to add a tablespoon at a time until all the cocoa powder is used. Transfer the chocolate tuille mix to a clean bowl, cover with clingfilm and refrigerate for 2 hours to allow the mix to firm up before using.
Preheat the oven to 170°C. Place teaspoonfuls of the mix onto a baking tray lined with parchment paper. Leave a
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