This is a recipe I used to make years ago but had forgotten about. The recipe itself is really pretty simple, it’s the construction of the things that is a but fussy since the merengue pieces crumble very easily. But it is SO worth it! The merengue make the mousse light and airy, it’s like eating a chocolate cloud.
Ingredients
FOR THE MERENGUE
6 eggs, separated and at room temperature
1 1/2 cups sugar
2 1/2 teaspoons cocoa powder
FOR THE MOUSSE
6 1/2 ounces dark chocolate (I like Ghiradelli’s), melted
1 tablespoon instant coffee powder
2 1/2 cups heavy cream, whipped
Preparation Instructions
1. Preheat the oven to 300º move racks to upper half of the oven.
2. Line four baking sheets with parchment paper and mark 3 sheets with a 8 inch circle.
3. Put the egg whites the bowl of a mixer with the whisk attachment fitted. Beat until soft peaks form and then gradually add the sugar and beat until the whites are stiff and glossy. Sift the cocoa powder onto the egg mixture and fold in. Divide the merengue into four portions, spread the first three over the marked circles to form your cake layers.
4. Put the fourth portion into a piping bag and pipe straight lines onto the fourth baking sheet about an inch apart. Bake about 40 minutes or until pale and crisp. Remove from oven and allow to cool.
5. To make the mousse dissolve the coffee powder in one tablespoon water.
6. Whisk the egg yolks into the chocolate and then add the coffee. Whisk until smooth.
7. Fold in the whipped cream until completely combined. Refrigerate until cool and thick.
If you are serving this the day you are making it, you can assemble once it’s cool. If not, store the merengues in a air tight container for up to 2 days.
To assemble, put a couple tablespoons of the mousse on the bottom of the plate you are putting it on, just to help hold it on. Place one disk of merengue on top, very carefully spread about one cup of the mousse over the top, repeat with remaining ingredients and spread remaining mousse around the outside edge.
Now here’s the tricky part. Get a very sharp serrated knife and a cutting board. Very carefully take one of the stripes of merengue and cut it into pieces about 2 inches or so. I found it works well to very carefully saw into the top a little bit and then chop all the way down, if that makes sense, they seemed to stay together better that way. Place the pieces around the sides and pile on the top, sprinkle with cocoa powder.
Chill until ready to serve.
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