Coconut Mocha Tuiles
April 28, 2018
Happy Saturday friends! With finals just around the corner, all I can think about these days is the moment of relief and satisfaction from flying out of Ithaca. This summer, I'll be attempting to get my driver's license in Texas before heading back to Shanghai to reunite with my homies. As most of you probably know by now, Cornell isn't exactly my favorite place in the world. However, whining about it will never get you anywhere. So I've decided to make the most out of the rest of my(hopefully short) freshman year. Although this in itself is a challenge for me, I've come up with a few tips and rules to live by to stay positive about my experience here.
- Cut out the BS
Certain things in life are bound to have a negative impact on your life. Remember that not all negative aspects of life are bad, and some stressors are necessary. Don't give up on something just because it's hard. That being said, there are unnecessary stressors, in other words, bullsh*t, that just need to go. Whether its an unfulfilling practice or even people in your life, CUT THEM OUT.
- Go back to your roots
This is something I took for granted, and learned from my mistakes. It took me a whole year of being unhappy to realize how much emotional support my family gave me. I used to consider contacting my parents a hassle, but now they are the first people I can turn to when I'm feeling down. Yes, parents can be overbearing and often have different perspectives on many things, but they will always be a source of support when you need it.
- Create opportunities for happiness
I taught myself how to create opportunities for happiness over the past year. When you surround yourself in a negative environment, it's important to set your day-to-day life in a way that maximizes your potential happiness. Join clubs or participate in responsibilities that you know you enjoy and will force you to keep a regulated schedule. Eventually, you'll come to find these aspects of life are what keep you going in an environment you don't enjoy.
- Believe in yourself
I've mentioned this aspect in other posts, but I'm going to reiterate it because I believe it's that important. There is nothing more heartbreaking than seeing someone who does not believe in themselves. It is people who develop their self-confidence that end up with the courage to voice their opinions and pursue their dreams. Believing in yourself is one of the key aspects of happiness. While this takes time to develop and varies from person to person, it is an innate quality present in each and every one of you. Know that you can do it.
For the Coconut Tuiles
2 egg whites
3 tbsp. of coconut oil, melted
1 tbsp. of water
80g of powdered sugar
60g of all-purpose flour
A dash of vanilla extract
For the Mocha Filling
- 150g of heavy cream
- 50g of semisweet chocolate
- 1/4 cup of unsweetened black coffee
For the Garnish (optional)
- Toasted Coconut Flakes
In a large mixing bowl, whisk the egg whites, melted coconut oil, and water until frothy. Avoid aerating the mixture too much, the batter should stay fairly liquid. Mix in the vanilla extract.
Sift in the powdered sugar and all purpose flour and gently whisk until smooth.
Line a baking sheet with silicone or parchment paper. Place about 1 tbsp of batter on the baking sheet and spread into a very thin circle with the back of a metal spoon. The circles should look as if they are translucent.
Bake in a 150C/300C oven until the edges are golden brown, approximately 10 minutes.
Immediately after removing from the oven, roll the circles to form a long, log-shaped wafer. Leave to cool seam side down for the tuiles to crisp up.
Bring the coffee to a boil and reduce until 1-2 tbsp. remains.
Bring 50g of heavy cream to the boil and pour over 50g of semisweet chocolate. Let sit for 5 minutes, add the reduced coffee, and stir until smooth. Leave to cool to room temperature.
While the ganache cools, whip the remaining heavy cream until medium-stiff peaks.
Fold the cream into the cooled coffee ganache.
Pipe the mocha filling into the tuiles and sprinkle each end with toasted coconut flakes.