Chocolate Meringue & Mousse Cakes (Concord Cakes)

Chocolate Mousse Meringue Tarts (Concord Cake)

Meringue:

     8 large egg whites, room temperature

     1 1/4 cup granulated sugar

     1 teaspoon vanilla extract

Mousse:

     12 ounces 60-70% dark chocolate, chopped in small

            pieces

     1/2 teaspoon salt

     2 eggs

     1 egg yolk

     1/2 cup granulated sugar

     1 tablespoon water

     2 cups heavy whipping cream

     garnishes:  piped chocolate decorations or leaves,

                            maraschino cherries, sugared rasp-

                            berries, powdered sugar

Meringue Instructions:   

  

       -Preheat oven to 250 degrees Fahrenheit

  

       -Whisk the egg whites on medium-high speed

         until soft peaks form.   Slowly add the sugar

         while whisking, a tablespoon at a time and

         continue to whip until stiff, glossy peaks form. 

         Stir in the vanilla extract.

       -Place meringue in a large pastry bag fitted with

         a plain round tip or a ziplock bag with the

         corner cut off about 1/2 inch.

       -Line 2 baking sheets with parchment paper and

        pipe the meringue into 12 - 3 inch rounds, in a

        spiral fashion and about 48 rods 2 1/2 - 3 inches

        long.   Bake at 250 degrees until crips, about 1

        hour.  Cool completely.

Mousse Directions:

       Melt the chocolate in a plastic or glass dish in

       microwave oven on full speed for 30 seconds.

       Let rest 1 minute, stir then repeat in microwave

       for an additional 20 seconds.  Rest and stir.  If

       there are a few chocolate pieces unmelted, stir

       vigorously for a minute or two to see if chocolate

       melts.  If needed give it another 15 minute spin in

       the microwave. Set aside.

       -In a mixing bowl whisk together the eggs and 

        egg yolk until frothy.  In a small saucepan, heat

        the sugar and water until it reaches 245 degrees

        F on a candy thermometer.  Pour the liquid

        in a small stream into the eggs as they are

        mixing and continue to mix on high until the eggs

       are light and airy, about 5 minutes.

        -Slowly pour the melted chocolate into the egg

         mixture and continue to mix on medium-high

         speed for another 5 minutes.

       -Whip the cream to soft peaks and fold into the

        chocolate mixture.  Chill for 20 minutes.

To Assemble:

       -With a large soup spoon, mold about 1/3 - 1/2

         cup mousse into a round ball and set on

         meringue rounds. Set about 8 meringue rods

         in a vertical pattern around the mousse, 

         anchoring each on the meringue round with

         a dab of mousse.

       -If there is extra mousse, pipe in a spiral fashion

        to top of the mousse in the tart.  Alternately,

        whip heavy cream to stiff peaks, adding 3

        tablespoons sugar as mixing.  Pipe to top off the

        mousse.  Add chocolate decorations, cherries, or

        berries as desired.  Dust with powdered sugar.

        Chill until ready to serve.

 

Pipe meringue into rods.

Pipe mousse onto baked meringue

 rounds or...

Place rounded scoop of mousse on 

each meringue round.

Place meringue rods vertically around mousse.

Top off mousse by piping more mousse

 or whipped cream on top.

Decorate with piped chocolate decorations

berries and dust with powdered sugar.