Chocolate Mousse Meringues
|Meringue shells||8 (Adjust Quantity As Needed)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||3 Tablespoon|
|Unflavored gelatin||1 Teaspoon|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs), skimmed|
|Egg yolks||2 , slightly beaten|
|Dessert topping mix||1 1⁄2 Ounce (1 Envelope)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Strawberries||5 , halved|
Prepare Individual Meringue Shells.
Cool the meringues thoroughly.
In a heavy saucepan combine sugar, cocoa powder, and gelatin.
Stir in evaporated skimmed milk, egg yolks, and salt, mixing till well blended.
Cook and stir over low heat about 3 minutes or till slightly thickened; stir in vanilla.
Cool for 5 to 10 minutes. (If mixture appears curdled, stir well with wire whisk.)
In small mixer bowl combine dessert topping mix and skim milk; beat with electric mixer till soft peaks form.
Fold half of the dessert topping into the chocolate mixture; cover and chill.
Cover and chill remaining topping till serving time.
At serving time, spoon 1 tablespoon of the whipped dessert topping, then 3 tablespoons of the chocolate mixture into each meringue shell.
Top each with a strawberry half.