Meringue Shells with a Chocolate Mousse

Make any dessert dazzling with a meringue shell and chocolate mousse. It’s sweet, crunchy, and fluffy!

  • Prep Time: 45m
  • Cook Time: 46m
  • Total Time: 1h 52m
  • Serves: 12 servings
  • Category:

Ingredients

Meringue Shells

  • 6 large egg whites
  • 1 tsp. white vinegar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 tsp. cream of tartar
  • 1/2 cups sugar

Chocolate Mousse

  • 4 eggs, room temperature
  • 2 c heavy whipping cream
  • 1 c chocolate chips
  • German Chocolate bar (for shaving topping=garnish)

Instructions

Meringue Shells

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment paper-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet.

Chocolate Mousse

  1. Whip heavy whipping cream until a soft firm peak forms. Set aside.
  2. Melt chocolate morsels in a bowl over boiling water or in the microwave for about 45 seconds until the morsels start to melt. Once they start to melt mix them until fully creamy and melted.
  3. Mix together egg yolks and chocolate. Pour the yolk, chocolate mixture into the fluffy homemade whipped cream and fold over to combine.
  4. Whip egg whites until a fluffy stiff peak forms. Add the egg whites to the fluffy chocolate mixture and fold together to combine.