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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
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Looking for something low in cholesterol that will satisfy your sweet tooth? Give this airy cloud of cocoa meringue and chocolate mousse a try! It's a bit fussy, but it's well worth the effort. Ellen Govertsen of Wheaton, Illinois Ingredients:
4 egg whites |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/2 teaspoon white vinegar |
1 cup sugar |
2 tablespoons baking cocoa |
chocolate mousse: |
1 cup fat-free milk |
1 egg |
1/4 cup plus 2 teaspoons corn syrup, divided |
1/4 cup baking cocoa |
3 ounces semisweet chocolate |
4 ounces reduced-fat cream cheese |
2 teaspoons unflavored gelatin |
1/4 cup plus 1 tablespoon cold water, divided |
1 teaspoon vanilla extract |
4 egg whites |
3/4 cup sugar |
1/4 teaspoon cream of tartar |
15 peppermint candies, crushed |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Beat in the vanilla, salt and vinegar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sift cocoa over egg whites; fold into egg whites.
2. Drop 15 heaping tablespoonfuls onto parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275° for 45 minutes or until golden brown. Turn oven off; leave meringues in oven for 1-1/2 hours.
3. In a large saucepan, combine the milk, egg, 1/4 cup corn syrup and cocoa. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat. Add chocolate and cream cheese; stir until melted.
4. In a small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Stir gelatin and vanilla into chocolate mixture. Cool.
5. In a heavy saucepan, combine the egg whites, sugar, cream of tartar, and remaining corn syrup and water. Cook over low heat and beat with a hand mixer on low until mixture reaches 160°.
6. Pour into a large bowl; beat on high until soft peaks form. Fold into chocolate mixture. Chill for 1-2 hours or until mixture mounds.
7. Just before serving, spoon mousse into meringue cups; sprinkle with peppermint candy pieces. Yield: 15 servings.
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