CHOCOLATE MOUSSE IN MERINGUE NESTS

Crisp meringues with a slightly chewy centre filled with egg-free chocolate mousse.

MERINGUES

Ingredients

4 large egg whites at room temperature pinch of salt 1 cup sugar 1 tsp white vinegar

2 tbsp icing sugar

Method

Preheat oven to 100°C Place egg whites in a deep, dry, glass mixing bowl Add salt and beat until frothy Add sugar, 1 tablespoon at a time and beat until stiff Add vinegar and fold in icing sugar with a metal spoon Put mixture in a piping bag fitted with a star nozzle Pipe into circles on parchment paper to create a shallow nest Place in the oven for 2 hours Switch off oven and leave until crisp and cooled Fill and serve.

CHOCOLATE MOUSSE

Ingredients

300g dark chocolate 2 tbsp coffee granules 50g softened butter 2 tbsp full cream milk powder 1 cup cream, stiffly beaten

Method

Break up chocolate and place in a heat-proof bowl with coffee Heat over hot water until liquid Stir in butter, remove from heat and cool Fold in milk powder and cream Pipe into meringue nests.