Open-faced Chocolate Mousse and Cinnamon Meringue Cookies
- prep time 20 min
- total time 170 min
- serves 12
4 egg whites
1 teaspoon (5 mL) white vinegar
1 cup (250 mL) granulated sugar
½ teaspoon (2 mL) cinnamon
6 ounces (175 g) semi-sweet chocolate, finely chopped
½ cup (125 mL) Canadian Mascarpone cheese (35% M.F.)
1 cup (250 mL) 35% whipping cream, plus 1 to 2 tbsp, divided
Sliced strawberries (optional)
1. Preheat oven to 250°F (120 °C). Line rimless baking sheet with parchment paper.
2. In large bowl, beat egg whites and vinegar until soft peaks form; beat in sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form. Beat in cinnamon. To make free form hearts, drop about ¼ cup (50 mL) of batter onto baking sheet; with a knife or an off-set spatula, spread into the shape of a heart, approx 3-inches (7 cm) in diameter and 1-inch (2.5 cm) high. Bake for 1-½ hrs or until dry and crisp but not coloured. Turn off oven; leave meringues in oven for 1 hr longer.
3. In a large bowl, place chopped chocolate and Canadian Mascarpone cheese. In a microwave-safe bowl, heat 1 cup (250 mL) cream for 1-½ min on High (100%) power or until steaming. Pour over cheese mixture and let stand 2 min; gently whisk until well smooth. Chill completely in refrigerator, about 2 hrs. Whip chocolate mixture until light and fluffy. If mousse is too stiff or dry, add 1 tbsp (15 mL) cream at a time to smooth out to spreading consistency.
4. Spread mousse in shape of a heart on cookies, leaving a border to show off the white meringue. Cookies can be loosely covered and refrigerated for up to 8 hrs. Garnish with strawberries, if desired.