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Ingredients
Chocolate Mousse Meringue
- For the meringue
- 3 egg whites
- salt
- 200 grams powdered sugar
- 2 Tbsps ground almonds
- 3 Tbsps ground Hazelnuts
- For the mousse
- 3 egg whites
- 140 grams dark Chocolate
- 200 milliliters Whipped cream
- 3 Tbsps sugar
- 3 Tbsps chopped Hazelnuts
- For the garnish
- Cocoa (for dusting)
Preheat the oven to 130°C (approximately 265°F).
For the meringue: Beat egg whites with a pinch of salt until stiff, gradually add sugar. Then add ground nuts and mix well. Pour into a piping bag and form 8 circles, about 7 cm (approximately 2 3/4 inches) in diameter, on a lined baking tray. Bake for 30 minutes.
For the mousse: Coarsely chop chocolate and melt over a double boiler. Remove from heat and let cool slightly.
Beat egg whites with a pinch of salt until stiff gradually add sugar. Beat cream until stiff.
Fold egg whites into cooled chocolate. Then fold in whipped cream and nuts.
set 4 meringues with mold rings on a plate. Fill rings with mousse and top with a second meringue. Chill for about 4 hours, remove from refrigerator and remove rings. Sprinkle with cocoa and serve.