Chocolate Meringue Shells: The Best Chocolate Meringue Shells Recipe from Cook'n

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	Chocolate Meringue Shells

Serves: 8

Print this Recipe

   4 eggs white large, at room temperature
   1/8 teaspoon cream of tartar
   1 cup sugar
   2 tablespoons unsweetened cocoa
   Mocha Cream or Easy Chocolate Mousse
   1 cup whipped cream
   Chocolate Curls (optional, see above)

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Preheat oven to 225°. Line a baking sheet with brown paper.

In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form and sugar dissolves. Sift remaining 1/2 cup sugar and cocoa powder over egg whites. With a rubber spatula, fold in until blended. Spoon onto brown paper, making eight mounds 3 inches apart. Shape each into a 3-inch circle with an indentation in the center.

Bake for 1 hour. Turn oven off and with oven door closed, cool in oven for 1 hour. Cool meringues completely on a wire rack; remove from brown paper. Store in an airtight container.

To serve, fill each shell with about 1/3 cup of the Mocha Cream or Chocolate Mousse. Chill at least 3 hours or up to 24 hours. Garnish with whipped cream and, if desired, chocolate curls.

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