Triple Chocolate Meringue

I paired this dessert with my chicken parmesan!  I created this dish and dedicate it to my flatemate Atti-- he has managed to get us all hooked on chocolate, and is my official dessert "taste tester" to make sure everything is good haha.  So if you are looking for chocolately goodness that melts in your mouth, here you have it!

Triple Chocolate Meringues

I broke the process up into three different sections.  You can make these desserts all in one day, but I chose to make the the meringues the day before since they take 2-3 hours to bake.  

A. Chocolate Meringue

3 large egg whites

1/2 C + 1 TB (110 g) white granulated sugar

1/4 C (30 grams) confectioner's sugar

1/3 C cocoa powder

Place a rack in the center of the oven and preheat to 200 F (95 C).  Line two baking sheets with parchment/baking paper and set aside.

Separate the egg whites and put into a bowl and whip until soft peaks form.  Slowly increase the speed to high and add granulated sugar one Tb at a time until stiff peaks form (firm but moist).  Sift the confectioner's guar and cocoa powder on top of the egg whites and fold into the whites.  This step takes time and don't become impatient and stir it--folding gently you will be able to get it all to come together.

Fill a pastry bag (or if you are like me and don't own one, use a ziplock bag and cut one tiny corner off and fill, using like a pastry bag) with the meringue.  Pipe into whatever shape you like--I used just simple circles!  

Bake for 2-3 hours (if they are small like mine, it took only 2ish hours) until meringues become dry and crisp all the way through.  If you make these ahead of time, you can cool then store them in an airtight container for up to 3 days!

**For a cheap and easy alternative if you run out of time or just want it right away, you can also buy just store bought meringues.

B. Chocolate Mousse

200 g chocolate 

200 ml double cream

4 eggs (separated)

3 tsp caster sugar

Melt the chocolate with 2 TB of water (30 ml) over a bowl of simmering water until melted--make sure you stir and watch it so the chocolate does not burn!  Beat the egg yolks into the melted chocolate.

In a separate bowl beat the cream until it form soft peaks and then fold into the chocolate mixture.  In a second bowl, beat the egg whites until they form soft peaks then quickly add and beat in the sugar.  Fold the egg whites into the chocolate mixture in two lots.  Pour into glasses/bowl and chill for an hour.

***Or, for a quick and cheap alternative, you can always buy packaged chocolate mousse, which just requires you to add one cup of milk and whip it into goodness, then chill for one hour in the fridge! (instructions on the packet)

C. White Chocolate

2/3 C white chocolate buttons (or chips work as well!)*
*you can adjust this to any amount, depending on how much you like/want white chocolate!

Put a small pan on the stove top filled with water and heat until simmering.  Then add a bowl with the white chocolate on top and simmer until the white chocolate is melted.  Again make sure to stir it, watch the temperature so it doesn't get too hot, and watch it so it doesn't burn!



THE PLATING PROCESS!
To put together, place one meringue on the plate as a base.  Next using a pastry bag or ziplock bag (as explained above) fill with the mousse and pipe onto the meringue--just enough so that it covers the top of the base.  Next add a second meringue on top, securing with the mousse acting as a 'glue'.  In a separate pastry bag or ziplock bag, fill with white chocolate and carefully drizzle on top. For added plating and pizzaz points, you can grate a small block of dark chocolate on top! Enjoy with friends and family...or maybe all by yourself! :)



Adapted from: http://thedaringkitchen.com/recipe/chocolate-pavlovas-chocolate-mascarpone-mousse