Open-Faced Chocolate Mousse and Cinnamon Meringue Cookies
Make this easy two-part dessert for the many loves of your life! Thick rich dark chocolate mousse featuring cream tops feather-light heart shaped meringue cookies.
- Prep: 1 h 15 - 1 h 20
- Cooking: 1 h 30
- Refrigeration: 2 h
Ingredients
- 4 egg whites
- 1 tsp (5 mL) white vinegar
- 1 cup (250 mL) sugar
- 1/2 tsp (2 mL) ground cinnamon
- 6 oz (175 g) finely chopped semi-sweet chocolate
- 1/2 cup (125 mL) Canadian Mascarpone cheese
- 1 cup (250 mL) 35 % cream
- 1 to 2 tbsp (15 to 30 mL) sliced strawberries
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Preparation
Preheat oven to 250°F (120 °C). Line rimless baking sheet with parchment paper.
In large bowl, beat egg whites and vinegar until soft peaks form; beat in sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form. Beat in cinnamon. To make free form hearts, drop about 1/4 cup (60 mL) of batter onto baking sheet; with a knife or an off-set spatula, spread into the shape of a heart, approx 3-inches (7 cm) in diameter and 1-inch (2.5 cm) high. Bake for 1-1/2 hrs or until dry and crisp but not coloured. Turn off oven; leave meringues in oven for 1 hr longer.
In a large bowl, place chopped chocolate and Canadian Mascarpone cheese. In a microwave-safe bowl, heat 1 cup (250 mL) cream for 1-1/2 min on High (100 %) power or until steaming. Pour over cheese mixture and let stand 2 min; gently whisk until well smooth. Chill completely in refrigerator, about 2 hrs.
Whip chocolate mixture until light and fluffy. If mousse is too stiff or dry, add 1 tbsp (15 mL) cream at a time to smooth out to spreading consistency. Spread mousse in shape of a heart on cookies, leaving a border to show off the white meringue.
Cookies can be loosely covered and refrigerated for up to 8 hrs. Garnish with strawberries, if desired.
Tips
Place a dab of meringue in each corner between the baking sheet and the parchment paper to keep the paper from moving while placing meringue mixture. For a fuller meringue, allow egg whites to come to room temperature.
For perfectly symmetrical hearts, place a lightly buttered 3-inch (7 cm) heart-shaped cookie cutter on baking sheet; spoon enough meringue to fill the cutter completely. Smooth surface with a knife or an off-set spatula and gently remove the cutter. Clean knife and smooth sides of meringue. Clean the cutter and repeat with remaining meringue; ensure the cutter is lightly buttered and knife is clean with each addition.
Nutritional information
Per serving| Energy: | 240 Calories |
| Protein: | 3 g |
| Carbohydrate: | 26 g |
| Fat: | 15 g |
| Fibre: | 0.9 g |
| Sodium: | 33 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 43 mg |
| Iron: | 4 % |
| Magnesium: | 8 % |
| Riboflavin: | 5 % |
| Vitamin A: | 10 % |
