Chocolate Meringue Mousse Mini Tarts

Delicious and whimsical, these mini meringue tarts filled with rich chocolate mousse make a scrumptious treat!

chocolate meringue mousse mini tarts

CHOCOLATE MERINGUE SHELLS:

4 egg whites, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar dash of salt 1 cup sugar 1/3 cup unsweetened cocoa powder

-Let egg whites come to room temperature.  Meanwhile, cover two baking sheets with parchment paper.  Draw six 2 1/2 inch circles on each sheet or one 12 inch circle on one baking sheet, then set aside. 

-Add 1 teaspoon vanilla, ¼ teaspoon cream of tartar and dash of salt to egg whites.  Beat to soft peaks.  Gradually add 1 cup sugar mixed with 1/3 cup unsweetened cocoa, about a tablespoon at a time and continue beating till very stiff peaks form.  (about 5 minutes)

-Spread meringue over circles on paper to make 16 shells, or one large circle on each cookie sheet, following pattern drawn on the parchment paper. Use the back of a spoon to shape into shells with an indentation in the middle.  Or to make a neater cup, place meringue in a large pastry bag and using a large star or round tip, pipe the meringue into the outline of the small shells by starting on the outside and filling in circle completely. Pipe another circle over the edge of each round to create a higher edge.

-Bake in a 300 degree oven 35 minutes for individual shells or 50 minutes for large shell.  Turn off oven and let dry in oven with door closed, for 1 hour.  Peel each shell carefully off paper. 

-To serve, fill shells with chocolate mousse by piping or spooning into meringue shells. Garnish with whipped sweetened cream, chocolate leaves and glaced cherry pieces. Chill until ready to serve. Makes 12 servings.

CHOCOLATE MOUSSE:

½ cup butter, softened                    6 oz. semisweet chocolate          3 egg yolks                                        1 oz. unsweetened chocolate          3 egg whites                                      2/3 cup heavy cream          ½ cup sugar                                       1 tab. vanilla extract

-Melt chocolate in small saucepan. Stir in butter until melted. Let cool 10 minutes.   

-Beat chocolate mixture and egg yolks in small bowl on high speed for 5 minutes. Refrigerate, covered, for 10 minutes.  

-In separate mixing bowl, beat 3 egg whites until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time until stiff and glossy. 

-Fold egg white mixture carefully into chocolate mixture.  

-Allow mixture to set for 10 minutes in the refrigerator.  

-Whip cream until stiff and stir in vanilla.  Stir gently into chocolate mixture. Pipe or mound into prepared shells or chill until ready to use. (Mousse becomes quite stiff when chilled so allow to rest at room temperature until easier to spoon or pipe.)

Mise en place for meringue shells and mousse.

Create small 2 - 3 inch shells from chocolate meringue batter by piping or spooning.

Rich chocolate mousse, smooth as silk but holds its shape!

Pipe or mound mousse into prepared shells and decorate with glaced or maraschino cherry bits and a pirouette cookie.

Chocolate leaves and raspberry halves dusted with gold sugar create an elegant garnish.