Mocha Toffee Meringue
Chocolate, toffee, and mocha are a natural combination. For this lovely dessert, meringue bowls are filled with a layer of mocha filling, a sprinkle of toffee, and chocolate mousse flavored with Amaretto. Whipped cream and chocolate curls are used to garnish the plates.
- Egg Whites - 8
- Cream of Tartar - 1⁄2 teaspoon
- Salt - 1⁄2 teaspoon
- Sugar - 2 cups
- Vanilla Extract - 1⁄2 teaspoon
- Mocha Filling
- Sugar - 1 cup
- Water - 1/3 cup
- Semisweet Chocolate - 1 oz
- Egg Yolks - 3
- Instant Coffee Powder - 1 tablespoon, dissolved in 1 tablespoon warm water
- Butter - 1-1⁄2 cups (3 sticks), room temperature, cut into cubes
- Chocolate Mousse
- Semisweet Chocolate - 1⁄4 pound
- Heavy (whipping) cream - 1-1⁄2 cups
- Amaretto - 1 tablespoon
- Chantilly Cream
- Heavy (whipping) cream - 1 cup
- Confectioner's Sugar - 1⁄4 cup
- Vanilla Extract - 1⁄2 teaspoon
- Semi-sweet chocolate - For chocolate curls
- Cocoa powder
- Heath Bar - 3-3⁄4 oz (alt. homemade toffee), chopped
To make the meringue: Preheat the oven to 250 F. In the bowl of an electric mixer fitted with a balloon whip, combine the egg whites, cream of tartar, and salt. Whisk on high speed until soft peaks form. In a steady stream add the sugar and continue beating over high speed about 3 minutes until stiff. Add the vanilla and beat about 2 minutes until dry peaks are formed. Spoon the meringue mixture into a pastry bag and pipe 2-inch circles onto a cookie sheet that has been lined with parchment paper. Continue to spiral each circle upward to about 21⁄2 to 3 inches, leaving the center hollow, filling only the bottom completely. Place the meringues in the preheated oven and bake 1 hour and 30 minutes until dry. Remove from the oven and cool for 45 minutes before handling.
To make the mocha filling: In a small saucepan combine the sugar and water and cook over medium heat until the sugar dissolves. Remove the pan from the heat and let cool slightly. In the top of a double boiler over hot water melt the chocolate. Remove the chocolate from the heat and let cool. In a large bowl beat the egg yolks with a whisk until smooth. Slowly whisk in the sugar water. Continue stirring and add the coffee, chocolate, and butter. Chill in the refrigerator at least 2 hours or overnight.
To make the chocolate mousse: In the top of a double boiler over 1 inch of hot water melt the chocolate slowly. Remove the chocolate from the heat, stir until smooth, and let cool. Place the heavy cream in the well-chilled bowl of an electric mixer fitted with a chilled balloon whip and beat on high speed about 1 minute until peaks form. With the mixer on low speed, add the chocolate and continue mixing until the chocolate is completely incorporated. Add the Amaretto and whip until stiff. Chill this mixture 2 hours or overnight.
To make the chantilly: Place the whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whip on high until cream is frothy. In a steady stream add the sugar and whip until the cream begins to form peaks. Add the vanilla and whip until stiff.
To make chocolate curls: With a swivel-blade scraper shave the chocolate in long strands to make curls.
To assemble: Sprinkle cocoa powder over individual serving plates. Place a meringue bowl in the center of each plate. Fill each meringue with 4 tablespoons of mocha filling, add 1 tablespoon of chopped toffee, and top with 2 tablespoons of chocolate mousse. Finally, finish the meringue by topping off with 3 tablespoons of chantilly cream. Decorate the tops of the meringues with chocolate curls.