Chocolate Cloud Recipe
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Category: |
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Ingredients: |
Ingredients: 6 large egg whites
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup finely ground hazelnuts
Chocolate instant pudding 3.4 oz.
2 cups of milk
1 1/2 cups whipping cream
Vanilla extract to taste
2 tablespoons powdered sugar
Ground hazelnuts- to taste
Finely shaved chocolate bar
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Directions: |
Directions:Line the baking sheet with foil and trace three 7-inch circles on foil. Combine the egg whites and vanilla in a large mixer bowl and beat at medium speed until soft peaks form. Add the sugar 1 tablespoon at a time; beating constantly at high speed until stiff peaks form and the sugar is dissolved. Fold in the hazelnuts gently. Spoon the meringue onto the circles and spread evenly to the edges. Bake at 300º for 45 minutes, rotating the baking sheets after 20 minutes to ensure even browning. Make pudding as directed and let chill in refrigerator. Combine the whipping cream, powdered sugar and vanilla (to taste) in a chilled mixer bowl. Beat with chilled beaters until soft peaks form. Spread a small amount of the whipped cream on a cake stand- Layer 1 meringue on the stand. Spread a layer of pudding (make sure you divide pudding for three layers) on top of meringue, spoon 1/3 of the remaining whipped cream on the meringue, spreading almost to the edge. Top with 1/3 of the shaved chocolate and sprinkle with ground hazelnuts. Repeat the layers twice. |
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Personal
Notes: |
Personal
Notes: This dessert looks beautiful on a raised cake stand. The better the quality of the chocolate, the better the dessert. Nuts are optional
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