Meringue Encased Chocolate Mousse Cakes Recipe : You know, I had assumed that they would be more harder than they actually were. They resemble baking a cupcake with a lot of frosting, in all actuality. Meringue has long been on my list of things I truly want to cook. I’ve always been a little afraid of meringue since everyone has these terrible tales about how theirs was a complete failure. I detest experiencing catastrophes. They make me feel like a complete failure, therefore I make every effort to stay away from them.
Meringue Encased Chocolate Mousse Cakes Recipe
Ingredients
CHEATERS CHOCOLATE MOUSSE
- 1 cup heavy whipping cream
- 4 ounces semi-sweet or milk chocolate chopped
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
GRAHAM CRACKER CRUST
- 9 sheets graham crackers
- 2 tablespoons honey
- 1/4 cup unsalted butter melted, 1/2 stick
CHOCOLATE CAKES
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg at room temperature*
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1/3 cup strong brewed coffee hot
- 1/4 cup semi-sweet chocolate chips
MERINGUE
- 4 large egg whites
- 1 cup caster sugar (may sub granulated but caster is much better)*
- 1 teaspoon vinegar
Instructions
To prepare the mousse, place the chocolate in a basin that is safe to be microwaved for 30 seconds at a time, stirring after each to ensure it melts and becomes smooth.
In a large bowl, add the heavy cream and beat with an electric mixer until stiff peaks form. Add the vanilla, powdered sugar, and melted chocolate and whisk until thick and creamy. Before using, cover the bowl and store it in the refrigerator.
Set the oven’s temperature to 350°F. 6 8-ounce ramekins should be greased with cooking spray. Alternatively, 12 cupcake molds with liners or greased can be used. Put aside.
Graham crackers can be finely ground by hand or processed in a food processor for a few quick pulses. Stir in the honey and pulse to blend it in. Incorporate the butter and stir until fully incorporated. Make sure to push the crumbs up the sides of the cupcake liners or ramekins as you firmly press them into place.
Mix the flour, sugar, baking soda, baking powder, unsweetened cocoa powder, and salt in a medium-sized bowl. Put aside.
Combine the eggs, buttermilk, canola oil, and vanilla in a stand mixer bowl or with a handheld mixer and beat until smooth.
Using the mixer on low, gradually add the dry components to the wet ingredients until no flour clumps remain. Mix in the hot coffee after adding it. Not extremely thin, but pourable batter is what you want. Add the chocolate chips and stir, if desired.
Divide the batter among the cupcake tins or ramekins. Bake for 20 to 25 minutes, or until the tops are barely set and the center is no longer jiggly. After removing and letting it cool for five minutes, carefully run a knife over the pan’s edges. After emptying the ramekins, gently turn them over again so they are standing upright. After ten minutes, let cool, and then Cut a piece in the shape of a cone from the middle of the each cake. Spoon the mousse into the holes allowing it to over flow out onto the top of the cake. Place in the freezer for 20 minutes or in the fridge for longer or until ready to make the meringue.
Using an electric mixer, place the egg whites in the bowl and beat until stiff peaks form. Add the sugar gradually while whisking thoroughly until the mixture becomes glossy and stiff. Whisk in the vinegar until it’s barely mixed.*
After covering the cakes with the meringue mixture, put them on a baking sheet. Meringue should be cooked under the broiler for one to two minutes, or until it is brown and set, or it can be set all over with a kitchen torch. Although they can be refrigerated if necessary, these are best served right away because the meringue will soften and become moist, much like frosting. Try adding the meringue once you’re ready to eat, is what I advise.
Notes
You can eat the cupcakes straight out of the fridge or frozen. You get to decide what suits you best. * The refrigerator is quite mousse-like, and frozen is more like to ice cream. When the mixture triples in volume and stands up when the beaters are lifted, you will know the meringue is stiff and shiny. Cake is derived from my [chocolate cake|], and meringue comes from Donna Hay’s Seasons.
