Fluffy Dark Chocolate Mousse Meringue

Fluffy Dark Chocolate Mousse Meringue Cake

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This light and fluffy dessert is the perfect treat for National Bittersweet Chocolate Day! It’s a little complicated to make, but well worth-it. The mousse is so good you’ll want to eat it plain - but make sure to save some to finish the cake!

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Time needed

75 min preparation + 70 min cooking

Serving Size / Yield

8-in. cale

Ingredients

  • Meringue
  • 1 ¼ C. granulated sugar
  • ½ C. unsweetened dark cocoa powder
  • 8 large eggs, whites
  • Mousse
  • 2 C. dark chocolate
  • 2 eggs, (+ 1 yolk)
  • ⅓ C. sugar
  • 1 Tbs. water
  • ½ tsp. salt
  • 2 C. heavy whipping cream

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Directions

Preheat the oven to 250 degrees. Whisk the egg whites in a standing mixer on medium high until peaks form. Stir in the sugar while whisking. Fold the cocoa powder into the meringue. Pour the mixture into a plastic bag and use it as a pastry bag. Line a cookie sheet with parchment paper and pipe the meringue into three 8-in. spiral circles. Bake the meringue for an hour until they’re crisp then let them cool completely.

For the mousse, melt the chocolate and salt in the microwave, stirring every 15-30 seconds. In a standing mixer, whisk the eggs and yolk together. Heat the sugar and water in a small saucepan to form a syrup. Pour small portions of the syrup in the eggs and whisk each time until it’s done. Fold the chocolate into the egg mixture. Whip the cream until it forms peaks. Ice the cake with the mousse, making sure to ice in between each layer. Chill the cake for an hour before serving.

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