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Chocolate Mousse in Meringue Shell

1 rating

prepare

cook

serves

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

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

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.