<http://schema.org/articleBody>
" Recipe courtesy of chef Jacques Torres. SERVINGS Makes 10. INGREDIENTS For Tuiles: 3 1/4 cups shredded sweetened coconut 1 cup plus 2 tablespoons granulated sugar 4 large eggs 2 tablespoons unsalted butter, melted For Mousse: 14 ounces bittersweet chocolate, melted 1 quart heavy cream To Finish: Raspberry sauce 2 pints fresh raspberries PREPARATION 1. Preheat oven to 375 degrees F. Combine coconut, sugar, eggs, and butter in a medium-size mixing bowl and mix with a hand whisk until well combined. Place a silicone mat on a baking sheet. (If you do not have a silicone mat, you can use a nonstick baking sheet.) 2. Use a small offset spatula to spread 4-inch circles of the tuile batter on mat or baking sheet. Place in the oven and bake until evenly light golden brown, 8 to 10 minutes. Allow the tuiles to cool on a wire rack. 3. Whip the quart of cream to soft peaks. Add about 1/3 whipped cream to melted dark chocolate. Fold gently with a rubber spatula. Mix creamy chocolate into cold whipped cream. Mix only until combined. Do not overmix or you will deflate cream. Place mousse in a large pastry bag. 4. Place one tuile in center of each plate. Pipe a dollop of chocolate mousse on center of tuile. Top with a second tuile and another dollop of chocolate mousse. Top each with a third tuile. 5. Garnish plate with raspberry puree and/or fresh raspberries. Serve immediately. Back to chef Torres&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a872/chocolate-coconut-napoleon-recipe/?src=shelter_footer>