STRAWBERRIES AND PLAIN CHOCOLATE CREAM

Preparation Method :

• Preheat oven to 180°C / 350°F / gas mark 4.
• Line two baking trays with baking parchment and draw two 6-inch circles on each.
• The Tuile Baskets: Beat butter and sugar together until creamy. Beat in the egg whites, add half at a time with a little of the flour.
• Fold in rest of flour with the cocoa. Finally stir in the almonds.
• Spoon 2 teaspoons of the mixture onto each marked circle and spread it out in a thin layer. Bake one tray for about 5 minutes.
• Lift tuiles immediately off tin, peel off parchment and shape each into a basket using a small bowl as a mould. Continue with remaining mixture.
• The Filling : Melt milk chocolate with the cream in a separate bowl, stirring until smooth. Leave in a cool place until the chocolate cream can hold its shape.
• Melt dark milk chocolate and dip strawberries in until half-coated. Put on a plate lined with foil and leave to set.
• Spoon mixture into baskets, top with strawberries and decorate with chocolate shavings.