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Chocolate Mousse Meringues

Diet.Chef's picture
  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
  Salt 1 Dash
  Vanilla 1⁄2 Teaspoon
  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.

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