Difficulty:[usr 3]
Prepare the mousse:heat the cream in a small saucepan with the chocolate broken into pieces. Stir over low heat until the mixture is smooth. Remove from heat and let cool. Whip the egg whites until stiff with a pinch of salt and gently fold them into the melted chocolate. Refrigerate for at least 2 hours.
Prepare the tulips:wash and dry the orange. Finely grate its zest. Put the flour, sugar and zest in a bowl. Add the egg whites, stir, pour in 40 g of melted butter, mix, add the almonds and mix again. Cover and chill for at least 2 hours.
When cooking, turn on the oven at th. 5 (150°C). Butter a baking sheet, put 4 knobs of dough on it and spread them as much as possible with the back of a spoon.
Put the plate in the oven and cook for 7 to 8 minutes. Loosen the golden tuiles using a spatula and place each of them in a bowl 10 cm in diameter so that they take the shape of the bowl with the curled edges.
Let cool, then carefully remove the tulips and let them cool on a wire rack. Prepare others the same way.
Just before serving, place the tulips on a dish and fill them with chocolate mousse using a piping bag. Decorate with small shavings of dark or white chocolate if desired and serve immediately.
