Chocolate Mousse Meringues Recipe
Ingredients
| Individual Meringue Shells | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Unsweetened cocoa powder | 3 Tablespoon | |
| Unflavored gelatin | 1 Teaspoon | |
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| 2 slightly beaten egg yolks | ||
| Salt | 1 Dash | |
| Vanilla | 1/2 Teaspoon | |
| 1 1 1/2-ounce envelope dessert topping mix | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Strawberries | 5 , halved | |
Directions
Prepare Individual Meringue Shells.
Cool the meringues thoroughly.
In a heavy saucepan combine sugar, cocoa powder, and gelatin.
Stir in evaporated skimmed milk, egg yolks, and salt, mixing till well blended.
Cook and stir over low heat about 3 minutes or till slightly thickened; stir in vanilla.
Cool for 5 to 10 minutes. (If mixture appears curdled, stir well with wire whisk.)
In small mixer bowl combine dessert topping mix and skim milk; beat with electric mixer till soft peaks form.
Fold half of the dessert topping into the chocolate mixture; cover and chill.
Cover and chill remaining topping till serving time.
At serving time, spoon 1 tablespoon of the whipped dessert topping, then 3 tablespoons of the chocolate mixture into each meringue shell.
Top each with a strawberry half.
Cool the meringues thoroughly.
In a heavy saucepan combine sugar, cocoa powder, and gelatin.
Stir in evaporated skimmed milk, egg yolks, and salt, mixing till well blended.
Cook and stir over low heat about 3 minutes or till slightly thickened; stir in vanilla.
Cool for 5 to 10 minutes. (If mixture appears curdled, stir well with wire whisk.)
In small mixer bowl combine dessert topping mix and skim milk; beat with electric mixer till soft peaks form.
Fold half of the dessert topping into the chocolate mixture; cover and chill.
Cover and chill remaining topping till serving time.
At serving time, spoon 1 tablespoon of the whipped dessert topping, then 3 tablespoons of the chocolate mixture into each meringue shell.
Top each with a strawberry half.
Chef
