I’ve never had a dessert recipe that was so like tasting a little puff of heavenly air. The simple ingredients make it easy to ensure this sinful dessert is gluten-free.
For Meringue Bowls:
2 egg whites, room temperature
1/2 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
For Chocolate Mousse Filling:
6 oz good quality milk chocolate, chopped
1/2 teaspoon vanilla
pinch of salt
1 1/2 cups heavy whipping cream
3 tablespoons sugar
For Meringue Bowls:
Preheat oven to 200 degrees. Whip egg whites until foamy. Add cream of tarter and sugar slowly. Beat until stiff peaks form, then add vanilla and blend until incorporated.
Line a cookie sheet with parchment paper. Place a #1M tip in a pastry bag and fill with meringue mixture. Pipe "bowls" onto parchment by forming tight swirls to make the base and pipe around the edges to build the sides.
Bake for 90 minutes. Be sure to watch the meringues that they don't turn golden from too much heat! A perfect meringue should be crispy on the outside and chewy on the inside.
A note on making meringue: It's not as scary as it looks! The secret is to start with an extremely clean and dry bowl and whisk. No matter what, I always wash and thoroughly dry mine before I start an egg-white recipe. A drop of water or oil will keep your eggs from stiffening. You will also want to make sure your egg whites are absolutely yolk-free. As you separate the egg whites, try putting them into a separate small bowl before putting them into the mixing bowl so no accidents happen. Also, having the eggs at room temperature instead of straight out of the fridge helps them whip into stiff peaks a bit easier.
For Chocolate Mousse:
Combine chocolate, vanilla and salt in medium bowl. Heat 1/2 cup heavy whipping cream in a small saucepan until boiling. Pour over chocolate and stir until chocolate is totally melted (this may take a few minutes!) Let cool completely, stirring occasionally. In a mixing bowl, whip 1 cup heavy whipping cream on high until soft peaks form. Add sugar slowly. Fold whipping cream into chocolate until combined.
Pipe the mousse into the bowls with a pastry bag. Refrigerate until mousse is set, at least 6 hours. Garnish with half a strawberry. Keep cold until ready to serve.