Open-Faced Chocolate Mousse and Cinnamon Meringue Cookies

Name: Open-Faced Chocolate Mousse and Cinnamon Meringue Cookies
Yield: 12 cookies
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

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

Yields 12 cookies

open faced chocolate mousse and cinnamon meringue cookies

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

READY FOR REWARDS?

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.