Frozen Chocolate Chunk Meringue Mousse Recipe
Ingredients
| Meringue Cookies | ||
| 2 bars (1.4 ounces each) chocolate-covered toffee (Heath or Skor bars), broken into small pieces | ||
| 10 chocolate sandwich fudge or Oreo cookies, broken up | ||
| 5 large egg whites, at room temperature | ||
| Confectioner’s sugar | 1 1/2 Cup (16 tbs) | |
| Almonds | 1 Cup (16 tbs), chopped | |
| Mousse | ||
| Whipping cream | 2 Cup (16 tbs) | |
| Confectioner’s sugar | 2 Tablespoon | |
| 2 tablespoons Amaretto or golden rum | ||
| Vanilla extract | 1 Teaspoon | |
| Chocolate Hearts or chocolate-covered toffee bars | ||
| Fatless Fudge Sauce | ||
Directions
To Make Meringue Cookies: Preheat oven to 325°F.
Line 2 large baking sheets with parchment paper or foil and grease the paper.
In a food processor with the metal blade, chop toffee and cookies into small pieces.
In a large mixing bowl with electric mixer, beat egg whites to soft peaks.
Gradually add l 1/2 cups confectioners' sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
Fold in toffee mixture and toasted nuts.
Using a soup spoon, drop mounds of the meringue batter onto the prepared baking sheets and spread into 3- to 4-inch circles, about 1/2 inch thick.
Bake for 30 to 35 minutes or until tops are crisp, rotating the sheets halfway through the baking time.
Turn off oven and leave in oven for 30 minutes.
Transfer baking sheets to cooling racks and cool completely before removing.
To Make Mousse: Cut meringue cookies into about 3/4-inch pieces.
Beat the cream until soft peaks form.
Beat in 2 tablespoons confectioners' sugar, Amaretto, and vanilla.
Fold in cookie pieces.
Pour into a lightly oiled 9-inch springform pan; smooth the top.
Cover with foil and freeze overnight. (Mousse may be frozen up to 1 month. It may be removed from springform and wrapped in heavy foil, if desired.)
Line 2 large baking sheets with parchment paper or foil and grease the paper.
In a food processor with the metal blade, chop toffee and cookies into small pieces.
In a large mixing bowl with electric mixer, beat egg whites to soft peaks.
Gradually add l 1/2 cups confectioners' sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
Fold in toffee mixture and toasted nuts.
Using a soup spoon, drop mounds of the meringue batter onto the prepared baking sheets and spread into 3- to 4-inch circles, about 1/2 inch thick.
Bake for 30 to 35 minutes or until tops are crisp, rotating the sheets halfway through the baking time.
Turn off oven and leave in oven for 30 minutes.
Transfer baking sheets to cooling racks and cool completely before removing.
To Make Mousse: Cut meringue cookies into about 3/4-inch pieces.
Beat the cream until soft peaks form.
Beat in 2 tablespoons confectioners' sugar, Amaretto, and vanilla.
Fold in cookie pieces.
Pour into a lightly oiled 9-inch springform pan; smooth the top.
Cover with foil and freeze overnight. (Mousse may be frozen up to 1 month. It may be removed from springform and wrapped in heavy foil, if desired.)
Chef
