INGREDIENTS

INSTRUCTIONS

ACCOMPANIMENTS
In a metal bowl set over a saucepan of barely simmering water melt the
chocolate with the cream, stirring, remove the bowl from the pan, and let
the mixture cool while making the meringue. In another metal bowl combine
the whites and the sugar, set the bowl over a saucepan of hot but not
simmering water, and stir the mixture until the sugar is dissolved. With a
hand-held electric mixer beat the meringue for 5 minutes, or until it holds
glossy stiff peaks and is warm to the touch. Remove the bowl from the pan
and continue beating the meringue until it is cool. Transfer 1 cup of the
meringue to a pastry bag fitted with a small decorative tip, fold the
remaining meringue into the chocolate mixture gently but thoroughly, and
divide the mousse among 6 small dishes. The mousse may be made 4 hours in
advance and kept covered at room temperature or it may be made 1 day in
advance, kept covered and chilled, and allowed to come to room temperature.
On a baking sheet lined with parchment paper or foil pipe the remaining
meringue into 2-inch strips and bake the strips in the middle of a
preheated 300°F. oven for 15 minutes, or until they are lightly golden.
Let the meringues cool on the baking sheet and peel them from the paper.
The meringues may be made 2 days in advance and kept in an airtight
container. Serve the meringues and fruit for dipping into the mousse
fondues.
Serves 6.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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