White Chocolate Mousse in Meringue Cups
Ingredients
White Chocolate Mousse
- 1 lb. White Chocolate
- 4 Egg yolks (save the whites for later)
- 8 oz Softened Cream Cheese
- 1 cup Heavy Cream
- 3 tbsp Confectioner's Sugar
- 4 Egg Whites
- 2 tbsp Sugar
Meringue Cups
- 4 Egg Whites
- ¼ tsp Cream of Tartar
- 1 pinch Salt
- ½ cup Superfine Sugar
Instructions
White Chocolate Mousse
- Over double boiler melt White Chocolate. To warm melted chocolate add Egg Yolks and Softened Cream Cheese. Whisk to blend with chocolate to temper the eggs.
- In a bowl beat Heavy Cream and Confectioner's Sugar.
- In a separate bowl beat Egg Whites and Sugar.
- Beat until stiff. Fold whipped cream and egg whites into the chocolate mixture. Refrigerate overnight or at least 3-4 hours.
Meringue Cups
- Beat Egg Whites until almost stiff. Add Cream of Tartar, Salt and slowly add Superfine Sugar. Continue beating until a firm peak is made and the mixture is smooth.
- Place stiff whites in a pastry bag with a large star tip. On a parchment lined sheet pan pipe a 2½ - 3” circle then make a ¼-inch edge creating a cup. Bake meringues in 200℉ oven for 1½ - 2 hours or until set and firm. The meringues will be crispy and pale in color. Let cool completely. Fill with white chocolate mousse and optional dollop of unsweetened whipped cream.
