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Chocolate Tuiles & Baskets

This recipe works best if you make the tuilles/baskets a day ahead, and with all the ingredients at room temperature.

You will also get a better result if the baking tray has been placed in the freezer for 5 minutes before baking.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians


100g/3 oz Cocoa Powder

500g/1 lb Icing Sugar

400g/12 oz Plain Flour

600g/20 oz Egg Whites

600g/20 oz Butter - melted


Equipment: it's useful to make a round template, about 9cm/3½ ins across. The plastic lid of an ice cream container is perfect. What you basically need, is a flat piece of plastic with a hole cut out of the middle of it.


1. Mix all the dry ingredients together in a bowl.
2. Pre-heat the oven to 160ºC/325ºF/Gas 3.
3. Slowly add the egg whites, mixing continuously.
4. Add the melted butter and mix well.
5. Spread the paste evenly across your template onto your cold baking sheet (or into a round about 9cm/3½ ins). Lift it, and you will be left with a round circle.
6. Bake in the pre-heated oven.
7. Whilst still hot, lift each biscuit with a spatula and shape into a basket around a lightly-buttered cup – or into a tuille round an old wine bottle or rolling pin.

Leave to cool, then keep in an air-tight tin.

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