Chocolate Meringue Mousse - Recipe Finder
Chocolate Meringue Mousse
Fruit with Orange Foam and Tiny Surprises
Top Chef Masters, Season 1, Episode 1, Quickfire Challenge Winner
Ingredients
MERINGUE SWANS
- 6 egg whites
- 7 ounce granulated sugar
- 1 teaspoon lemon juice
ORANGE SABAYON
- 6 egg yolks
- 6 ounces sugar
- 1/2 quart orange juice
QUICK CHOCOLATE MOUSSE
- 1/4 quart whipped cream
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons sugar
VERRINE
- 15 blueberries
- 5 strawberries
- 15 raspberries
- 6 crumbled Girl Scout Cookies®
- 1/4 cup raspberry sauce
- 1/4 cup melted chocolate
- 1/2 cup orange sabayon
Directions
MERINGUE SWANS
Beat egg whites on a slow speed, adding 2 tablespoons sugar and lemon juice. After 4-5 minutes, add another 2 tablespoons sugar. After about 10 minutes slowly incorporate the remaining sugar, now turn up speed to medium high for 3 minutes.
Using a fluted pastry tip pipe the swan necks onto a silk pan.
Bake for 1/2 an hour at 250-275 degrees.
ORANGE SABAYON
Mix egg yolks and sugar beat until mixed. Add orange juice, mix. Beat over bain-marie until it foams up. Keep warm.
QUICK CHOCOLATE MOUSSE
Mix cream and cocoa powder. Beat with mixer until lightly firm, add sugar.
VERRINE
Build all ingredients up in layers.
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