Chocolate Sorbet on a Tuille Cookie
made with Processed Dutch Cocoa served on a Tuile Cookie


a scoop of Chocolate sorbet recipe made with processed Dutch cocoa, Kahlua liqueur and vanilla served on a tuille cookie. A gourmet dessert to serve after a special dinner party menu with elegant ingredients to enrich the flavors ... see more of my Gourmet Desserts

Chocolate Sorbet Tuille Cookie
photograph created by Peggy Bucholz

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Prep Time:30 min        Total Time: 30 min        Servings: 8


1/2 cup sugar
1/4 cup Dutch Processed Cocoa
3/4 cup water
1/2 teaspoon vanilla
1 tablespoon Kahlua

2 tablespoons butter, softened
1/4 cup sugar
1 egg white
1/2 teaspoon vanilla
2 tablespoons flour
chocolate syrup


Make sorbet: Place first 3 ingredients in a saucepan, whisk together and bring to a boil for 1 to 2 minutes. Remove from heat, add the vanilla and kahlua, pour into a bowl, cover and freeze.

Make tuile cookie: Preheat oven to 300 degrees F.

In a mini food processor mix butter, sugar, egg white, vanilla and flour until smooth.

Cut a cardboard template or stencil any shape you like (I did a flower, see my picture), put it on a non-stick baking sheet or Silpat mat, spread dough evenly over the stencil, remove cardboard template; decorate the cookie dough with chocolate syrup if desired.

Bake for 5 to 7 minutes. Remove from oven, working quickly invert cookie onto an overturned glass bottom to form a flower. Serve by placing a small scoop of sorbet on the tuile cookie.

wine Wine recommendation: Cabernet Sauvignon; Merlot; Port

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001