Chocolate Meringue Charlotte
|Eggs||6 , separated at room temperature|
|Milk||2 1⁄4 Cup (36 tbs)|
|Milk chocolate pieces||16 3⁄4 Ounce (1 Package)|
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Orange liqueur||3 Tablespoon|
|Heavy cream/Whipping cream||1 1⁄2 Cup (24 tbs)|
|Meringue strip||1 Tablespoon|
|Chocolate leaves||1 Tablespoon (For Garnish)|
|Water||1 Cup (16 tbs)|
1. In heavy 3-quart saucepan, with wire whisk, beat egg yolks, milk, and salt until blended. Add milk-chocolate pieces. Evenly sprinkle gelatin over mixture; let stand 1 minute to soften gelatin slightly. Cook mixture over medium-low heat about 20 minutes, stirring frequently, until chocolate melts, gelatin completely dissolves, and mixture coats the back of a spoon (do not boil or mixture will curdle). Remove saucepan from heat; stir in orange-flavor liqueur. Cover and refrigerate about 40 minutes, stirring occasionally, until mixture mounds when dropped from a spoon.
2. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
3. In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Gently fold chocolate mixture and whipped cream into beaten whites; spoon into 8" by 3" springform pan; cover; refrigerate until set. Meanwhile, prepare Meringue Strips and Chocolate Leaves.
4. Assemble dessert: Place dessert on chilled plate; carefully remove side of pan. Lightly moisten backs of Meringue Strips with some water; press them onto side of dessert. Garnish top of dessert with Chocolate Leaves.