Heart of Meringue

To prepare a refined and delicious dessert, we will start with the meringues, which will add a crunchy and airy note. In a heat-resistant bowl, beat the egg whites until stiff peaks form, making sure to gradually add the powdered sugar. This step can be done over a water bath, ensuring that the temperature is constant and that no water enters the bowl. Mix with an electric mixer on high speed until the mixture becomes glossy and firm. Use a small piping bag to form little mounds on a baking sheet lined with parchment paper. Preheat the oven to the lowest temperature and place the tray inside. The meringues will need time to dry; leave them there until they become firm to the touch and form a delicate crust on top. Once they are ready, remove them and let them cool completely.

If you prefer, you can opt for store-bought meringues, but nothing compares to the fresh flavors and textures created in your own kitchen. After the meringues have cooled, we move on to preparing the cream. In another bowl, mix the egg yolks with the sugar until you achieve a creamy mixture, light yellow in color. Make sure the sugar is completely dissolved, as this contributes to a fine texture of the cream. Add the melted chocolate, which you previously obtained over a water bath, along with the softened butter. Carefully mix to obtain a homogeneous emulsion. Then, gently fold in the whipped cream, making sure to maintain the airiness of the mixture.

To form the dessert, take the desired molds, preferably small and round, and wrap them in plastic wrap. Fill them halfway with the prepared cream, then insert a meringue into the middle of each hemisphere, which you will cover with the remaining cream. Level the surface and fold the edges of the wrap over the mold, ensuring they are well sealed. Place the molds in the freezer for at least 6 hours, but ideally, you should let them chill overnight for a perfect result.

15-20 minutes before serving, remove the molds from the freezer. If you wish, roll some of them in coconut, and others in crushed pistachios or hazelnuts for an extra texture and flavor. Serve them in muffin forms or directly on a plate, garnishing with some fresh fruits or chocolate sauces, if desired. This dessert will surely impress with its combination of flavors and its elegant appearance!

 Ingredients: For 6 pieces of meringue: -1 egg white -80 g powdered sugar For the cream: -2 egg yolks -70 g powdered sugar -100 g dark chocolate -75 g butter -150 ml whipped cream For decoration: -coconut (can also be colored) -ground pistachios -ground hazelnuts

 Tags:  eggs unt sour cream sugar chocolate nut gluten-free recipes vegetarian recipes recipes for children