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1
The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate.
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2
Whisk to combine and then strain.
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3
Chill overnight.
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4
The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey.
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5
Preheat the oven to 350 degrees F.
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6
In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup.
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7
Add the flour, butter, and vanilla extract, and mix well.
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8
Add the espresso and pecans and mix just to combine.
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9
Line a baking sheet with parchment paper.
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10
Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter.
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11
Bake until the edges are browned, about 8 to 10 minutes.
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12
When done, the tuiles will be bubbly and flat.
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13
Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool.
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14
Repeat until all the tuile batter is used up.
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15
When cool, store carefully in an airtight container.
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16
When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar.
