• Chocolate tuile taco (The Chocolate Queen)Source: The Chocolate Queen

This decorative dessert is perfect for summer entertaining - a crisp chocolate 'taco' shell filled with whipped chilled coconut cream, and topped with sweet and tangy fresh berries. 






Skill level

Average: 4.2 (9 votes)



  • 100 g icing (confectioners') sugar
  • 100 g unsalted butter, room temperature
  • 90 g plain (all purpose) flour
  • 20 g Dutch-process cocoa powder
  • 60 g egg whites

Coconut cream

  • 250 g coconut cream
  • 25 g liquid glucose
  • 150 g good quality white chocolate
  • 375 g fresh cream, chilled
  • 50 g desiccated coconut


  • 300 g fresh raspberries
  • 300 g fresh blueberries
  • 300 g fresh blackberries
  • icing (confectioners') sugar
  • mint leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Refrigeration time: 4 hours

1. To make the tuile, preheat the oven to 170°C. Combine the butter and icing sugar until smooth in the bowl of a stand mixer fitted with a paddle attachment. Sieve in the flour and cocoa powder and lastly add the egg whites. Mix together just until it becomes a smooth paste.

2. Create a stencil out of an ice cream lid or a similar piece of plastic. Cut a 10 cm disc out of the plastic and place the stencil onto a lined tray. Spread the mixture onto the stencil with a palette knife.

3. Remove the stencil and repeat the process, you may only get two per tray. Bake the tuile in the prepared oven 8-10 minutes. Lift the tuile off the tray while it is still hot and curve it into a taco shape, placing foil inside so it doesn't collapse as it cools. These can be stored in an airtight container.

4. To make the coconut cream, place white chocolate in a mixing bowl. Combine the coconut cream and glucose together in a small saucepan and bring to the boil. Pour the hot mixture over the white chocolate and whisk until melted. Add in the chilled fresh cream and desiccated coconut. Cool in the fridge for at least four hours and whip just prior to serving.

5. Transfer the whipped coconut cream to a disposable piping bag fitted with a plain round nozzle and pipe it into the base of the tuile shell, about one-third of the way. Scatter the berries on top followed by another few dollops of coconut cream. Decorate with some berries, sieved icing sugar and mint leaves.