- RECIPE
- Dessert
Print This RecipeOpen-faced Chocolate Mousse and Cinnamon Meringue Cookies
Make this easy two-part dessert for the many loves of your life ! Thick rich dark chocolate mousse featuring Real Cream tops feather-light heart shaped meringue cookies.
Place a dab of meringue in each corner between the baking sheet and the parchment paper to keep the paper from moving while placing meringue mixture.
For a fuller meringue, allow egg whites to come to room temperature.
For perfectly symmetrical hearts, place a lightly buttered 3-inch (7 cm) heart-shaped cookie cutter on baking sheet; spoon enough meringue to fill the cutter completely. Smooth surface with a knife or an off-set spatula and gently remove the cutter. Clean knife and smooth sides of meringue. Clean the cutter and repeat with remaining meringue; ensure the cutter is lightly buttered and knife is clean with each addition.
Serves: 12
Prep Time: 20 minutes
Bake Time: 1 1/2 hours
Refrigerate Time: 2 hours
Ingredients:
4 egg whites
1 tsp (5 mL) white vinegar
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
6 oz (175 g) semi-sweet chocolate, finely chopped
1/2 cup (125 mL) Canadian Mascarpone cheese (35% M.F.)
1 cup (250 mL) 35% whipping cream, plus 1 to 2 tbsp (15 to 30 mL), divided
Sliced strawberries (optional)
Cooking Instructions:
In large bowl, beat egg whites and vinegar until soft peaks form; beat in sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form. Beat in cinnamon. To make free form hearts, drop about 1/4 cup (50 mL) of batter onto baking sheet; with a knife or an off-set spatula, spread into the shape of a heart, approx 3-inches (7 cm) in diameter and 1-inch (2.5 cm) high. Bake for 1-1/2 hrs or until dry and crisp but not coloured. Turn off oven; leave meringues in oven for 1 hr longer.
In a large bowl, place chopped chocolate and Canadian Mascarpone cheese. In a microwave-safe bowl, heat 1 cup (250 mL) cream for 1-1/2 min on High (100%) power or until steaming. Pour over cheese mixture and let stand 2 min; gently whisk until well smooth. Chill completely in refrigerator, about 2 hrs. Whip chocolate mixture until light and fluffy. If mousse is too stiff or dry, add 1 tbsp (15 mL) cream at a time to smooth out to spreading consistency.
Spread mousse in shape of a heart on cookies, leaving a border to show off the white meringue. Cookies can be loosely covered and refrigerated for up to 8 hrs. Garnish with strawberries, if desired.
