Serves: 8
Total Calories: 218
Preheat oven to 225°. Line a cookie sheet with brown paper.
Place egg whites in a small mixer bowl. With an electric mixer, beat at high speed 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 is dissolved. Sift remaining 1/2 cup sugar and cocoa powder over egg whites and fold in with a rubber spatula 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 1 hour. Turn oven off and with oven door closed, cool in oven 1 hour. Cool meringues completely on a wire cooling rack remove from brown paper.
Fill each shell with about 1/3 cup of the Mocha Cream or Chocolate Marshmallow Mousse. Chill at least 3 hours or up to 24 hours.
To serve, garnish with whipped cream and Chocolate Curls, if using.
This Chocolate Clouds recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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