TIP: store the chocolate tuiles in a dry place, for instance in a metal tin.
MATERIAL: rolling pin, bowl, whisk, saucepan, baking tray, baking paper, spoon, sieve.

  1. Bring the cream to the boil and pour it over the broken chocolate bunny.
  2. When melted, stir the mixture until smooth and leave it to cool in the fridge overnight.
  3. Whip the mixture the next day until it has a firm and aerated consistency.
  4. Mix the egg whites and all the sieved dry ingredients together in a bowl.
  5. Add the melted butter carefully and mix the ingredients until smooth. Don’t stir it too much.
  1. Preheat the oven at 170°C.
  2. Use a spoon to spread a 2 mm thick layer of the mixture onto a sheet of baking paper and bake for about 10 minutes.
  3. Once baked, remove the tuiles and place them immediately on a bottle or rolling pin.
  4. Let the Tuiles cool down. Serve the Tuiles together with the chocolate bunny mousse.



Makes around 5 servings and 10 candies

For the mousse
  • 170 g chocolate bunny or Cailler Cuisine Milk chocolate
  • 200 g cream
For the filling
  • 50 g icing sugar
  • 20 g ground almonds
  • 13 g cocoa powder
  • 25 g flour
  • 1 egg white
  • 40 g butter


  • Calories: 180KCal
  • Cholesterol: 20mg
  • Fiber: 1.0g
  • Sodium: 175mg
  • Carbohydrates: 2.5g
  • Fat: 3.0g
  • Protein: 2.5g


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