This stunning dessert twist on the Mexican family-dinner classic is a sure-fire hit at your next cocktail party. These tacos steal the show with a delicious combination of intense dark chocolate, juicy cherries and rich vanilla crème that will have your guests talking for weeks!
Serves: 6
Prep time: 60 minutes + chilling
Cook time: 10 minutes
Difficulty: moderate
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Ingredients
Chocolate Tuille Tacos
40g caster sugar
40g plain flour
20g Dutch cocoa powder
50g dark chocolate, finely chopped, melted
40g unsalted butter, melted
2 egg whites
Dark Chocolate Cherry Mousse
200g dark chocolate (70% cocoa), finely chopped
300ml thickened cream
2 egg yolks
1 tbsp caster sugar
pinch salt
100g cherry purée*¹ or finely chopped pitted fresh cherries
Vanilla Crème
1 cup thickened cream
2 tbsp icing sugar
1 tsp vanilla bean paste
To finish
Freeze-dried cherry powder*²
Smooth cherry jam, for garnish
Dried rose petals, for garnish
Thin dark chocolate matchsticks, for garnish
Method for Dark Chocolate and Cherry Mousse Tacos with Vanilla Crème
1. Make the Tuille Tacos: Preheat the oven to 180°C fan forced. Line a baking tray with baking paper.
2. In a bowl, mix the sugar, flour and cocoa. Stir in the melted chocolate and butter and then fold through the egg whites until smooth. Drop small spoonfuls of batter onto the lined tray and spread thinly into 6 rounds. Bake for 8–10 minutes until edges lift and tuilles are just set.
3. Remove from oven and while still warm and pliable, drape over a rolling pin or other smooth cylinder to shape into taco shells. Set aside to cool completely to ensure they hold their shape.
4. Make the Dark Chocolate Cherry Mousse: Place the chocolate in a large heatproof bowl. Heat half the cream in a small saucepan over low heat until steaming, then pour over the chocolate. Stir until melted and smooth.
5. In a separate bowl, whisk the egg yolks, sugar and salt. Stir the yolk mixture into the warm chocolate mixture, then fold in the cherry purée.
6. Whip the remaining cream to soft peaks and fold into the chocolate–cherry mixture until light and airy. Chill until set*³.
7. Make the Vanilla Crème: Whip cream, icing sugar and vanilla until soft, billowy peaks form. Transfer to a piping bag fitted with a round nozzle.
8. Assemble the Tacos: Carefully pipe the dark chocolate cherry mousse into each chocolate tuille taco shell. Pipe vanilla crème alongside or above the mousse. Dust lightly with cherry powder and pipe small drops of cherry jam around. Garnish with dried rose petals and chocolate sticks.
Notes and Handy Hints for your Dark Chocolate and Cherry Mousse Tacos with Vanilla Crème
- *1. Cherry puree is available from specialty food stores.
- *2. Freeze-dried cherry powder adds colour and brightness without watering down the dessert. It’s available from baking supply stores or specialty food stores.
- Shape the taco shells while still warm so they hold a perfect taco form.
- *3. Remove the mousse from the fridge about 30 minutes before piping so it softens slightly — this makes it much easier to pipe into the delicate taco shells.
Coffee Pairing – Espresso Shakerato
Pair with the smooth and suave Espresso Shakerato for a luxurious after-dinner treat like no other!
More Coffee Inspiration
Be sure to check out all of our latest Coffee recipes for more incredible desserts and drinks inspired by the latest and greatest Coffee Machines available now at Harvey Norman®!