Meringue Encased Chocolate Mousse Cakes Recipe

Meringue has been on my want list for a while. Everyone has these disaster stories about how their meringue failed, which has always frightened me.  I dislike disasters. They make me feel like a failure, therefore I avoid them at all costs. 

Ingredient

CHEATERS CHOCOLATE MOUSSE – 1 cup heavy whipping cream – 4 ounces semi-sweet or milk chocolate chopped – 1 tablespoon powdered sugar – 1 teaspoon vanilla extract GRAHAM CRACKER CRUST – 9 sheets graham cracker – 2 tablespoons honey – 1/4 cup unsalted butter melted, 1/2 stick CHOCOLATE CAKES – 3/4 cup all-purpose flour – 3/4 cup granulated sugar – 1/2 cup unsweetened cocoa powder – 3/4 teaspoon baking soda – 3/4 teaspoon baking powder – 1/2 teaspoon salt – 1 egg at room temperature* – 1/2 cup buttermilk – 1/4 cup canola oil – 1 1/2 teaspoons vanilla extract – 1/3 cup strong brewed coffee hot – 1/4 cup semi-sweet chocolate chips MERINGUE – 4 large egg white – 1 cup caster sugar – 1 teaspoon vinegar

Burst

1

The mousse is made by melting and smoothing chocolate in a microwave-safe bowl for 30 seconds at a time. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. 

Wavy Line

Direction

Burst

2

Mix the melted chocolate, powdered sugar, and vanilla until thick. Cover the bowl and refrigerate until use. Heat the oven to 350°F. Cooking spray 6 (8-ounce) ramekins. 

Wavy Line
Burst

3

Can use 12 greased or lined cupcake moulds. Save. Process graham crackers in a food processor for several pulses or by hand till fine crumbs. Mix or pulse honey in. Completely mix in the butter. 

Wavy Line
Burst

4

Fill the ramekins or cupcake liners with crumbs, pushing them up the sides. In a medium basin, mix flour, sugar, unsweetened cocoa powder, baking soda, and salt. Save. 

Wavy Line
Burst

5

Mix the eggs, buttermilk, canola oil, and vanilla in a stand mixer or hand mixer until smooth. Add the dry ingredients to the wet components slowly with the mixer on low until no flour clumps remain. Mix hot coffee in. 

Wavy Line
Burst

6

After cooling for five minutes, knife the pan edges. After emptying the ramekins, carefully turn them over. Let cool 10 minutes, then Cut each cake's centre into a cone using a little paring knife. 

Wavy Line
Burst

7

Add mousse to the holes and let it overflow onto the cake. Place in freezer for 20 minutes or fridge until ready to make meringue. Whisk the egg whites in an electric mixer until firm peaks form.  

Wavy Line
Burst

8

Whisk in the sugar slowly until stiff and glossy. Whisk in vinegar until almost blended. Add the cakes to a baking sheet and cover with meringue. Use a cooking torch to set the meringue all over or broil for 1-2 minutes until golden.  

Wavy Line
Burst

9

These are best served immediately, but the meringue will soften and become moist like frosting if refrigerated. Add the meringue when ready to eat. 

Wavy Line

Angel Food Cupcakes with Chocolate Whipped Coconut Frosting and Crispy Phyllo Nest Recipe  

also see

also see

White Scribbled Underline