Mousse Au Chocolat, Meringue Aux Agrumes Recipe
Chocolate mousse, citrus meringue
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Ingredients
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Chocolate Mousse
Citrus Meringue
Method
Chocolate Mousse Preparation
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
Combine Egg Yolks and Sugar
In another bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until pale and creamy.
Combine Mixtures
Fold the melted chocolate into the egg yolk mixture, then gently fold in the whipped cream until fully combined. Add a pinch of salt.
Chill
Pour the mousse into serving cups and refrigerate for at least 2 hours until set.
Citrus Meringue Preparation
Preheat Oven
Preheat your oven to 100°C (212°F).
Add Sugar Gradually
Gradually add the granulated sugar while continuing to beat until the mixture is glossy and forms stiff peaks.
Incorporate Citrus
Gently fold in the lemon juice, orange zest, and cornstarch.
Pipe and Bake
Pipe the meringue onto a baking sheet lined with parchment paper and bake for about 1-1.5 hours until dry and crisp. Let cool.