Meringue Shells with Chocolate Mousse Filling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 egg whites, room temperature
1 c. sifted confectioners sugar
1/2 tsp. cream of tartar
6 squares (1 oz. each) semisweet chocolate
4 egg yolks, at room temperature
2 Tbsp light cream
5 cups whipping cream and top with chocolate curls
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Directions: |
Directions:Meringue Shells
Beat egg whites and cream of tartar in a mixer bowl until foamy. Gradually add sugar, 2 Tbsp at a time, until soft peaks form. Line a baking sheet with parchment paper. Form 10 meringue shells by shaping 1/2 cup of mixture and using the back of a spoon to make a slight dent into the shell. Bake at 200 for 1 1/2 hours or until lightly browned. Turn off oven and leave shells in oven overnight. Remove from oven and put in ziplock bag individually and freeze up to one week.
Melt chocolate in small saucepan over hot water. Beat egg yolks and cream together. Gradually beat in melted chocolate until well blended. Fold chocolate mixture into whipped cream. Refrigerate. When ready to serve, stir mousse and put into pastry bag fitted with large star tip. Pipe mousse into individual meringue shells and garnish with chocolate curls. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: Do not fill meringue shells until necessary to thaw the meringue shells.
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