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Chocolate Mousse in Meringue Shell

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1 rating
60
prepare
60
cook
5
serves

INGREDIENTS

8 egg whites, divided
1 cup granulated sugar
1/4 tsp. cream of tartar
12 oz. semi-sweet chocolate morsels
4 egg yolks
1 whole egg
2 tbsp. rum
2 1/2 cups heavy cream
1 bar semi-sweet chocolate for shavings

INSTRUCTIONS

  1. 1
    For the Meringue Shell: Heat oven to 275ºF. Beat 4 egg whites until stiff, gradually add sugar and cream of tartar. Spoon around bottom and sides of greased 10" pie plate. Bake for 1 hour. Remove from oven, allow to cool.
  2. 2
    For the Mousse: Melt 12 oz. semi-sweet chocolate morsels in double boiler, remove from heat. Add egg yolks and whole egg, add rum. In separate bowl, beat egg whites until stiff. In separate bowl, beat 2 cups heavy cream until thick. Fold egg whites and heavy cream into chocolate mixture, spoon into cooled meringue shell. Refrigerate a few hours.

notes

Use pastry bag to fill the meringue.

 

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