I originally found this recipe in Self magazine last winter. I think it was meant to be a holiday recipe. As you can see in my picture, I adorned my dessert with candy canes – so, obviously you can add holiday flare and make it a “holiday recipe.” But, it doesn’t have to be. This dessert is served cold and if you like chocolate, any season is a season to serve this up. Just think of all the possibilities…garnish with candy corns, candy canes, little easter eggs, fresh fruit, shaved white chocolate, sprinkles, chocolate chips. The possibilities are endless. Side note: Yes, that is an empty airplane-sized BOW (bottle of wine) in the background. Don’t judge.
- 3 egg whites, at room temperature
- a pinch of salt
- 1/4 cup plus 1 tbsp of sugar divided
- 2 1/2 oz of unsweetened chocolate
- 1/4 cup heavy cream
- 6 prepared mini meringues (any flavor) crushed – look in the bakery department at almost any grocery store. I used the white ones (there is a good chance I ate the other flavors).
- 4 tbsp mini marshmellows
1. In a bowl, beat egg whites and a pinch of salt until soft peaks form.
2. Add 1/4 cup sugar; beat until stiff peaks of meringue form.
3. In a microwave-safe bowl, microwave chocolate in 30-second intervals, stirring after each interval until melted.
4. Let the chocolate cool slightly
5. Gently fold chocolate into meringue until just combined
6. Divide mousse evenly among 4 martini glasses
7. In another bowl – add cream and remaining 1 tbsp sugar; beat until soft peaks form.
8. Top mousse with whipped cream, crushed cookies and marshmallows as well as your garnish of choice.
9. Refrigerate at least 2 hours or up to 24 hours. I made my dessert the night before and garnished just prior to serving.