Champagne Toast

I got a request from a friend to make something decadent and chocolatey, so this is what I came up with. A rich, dark chocolate mousse topped with meringue all neatly assembled into champagne glasses for toasting.

I hope you enjoy making this as much as I did. This recipe is the perfect last minute dessert you  need for that party you said you’d bring something to. They’re also super pretty and whimsical, so make sure #OvenBakedByBianca to show me what you made! Also don’t forget to comment below with any changes you might have made.

Makes 4 servings

Ingredients

For the mousse:

3 large eggs

5 oz. dark chocolate

¾ cup heavy cream

1 tbsp. powdered sugar

For the meringue:

2 large whites

½ cup sugar

½ teaspoon cream of tartar

½ teaspoon vanilla extract

How to Make it

For the mousse:

Separate egg yolks from egg whites, placing whites into a large mixing bowl and whisking the yolks in a small mixing bowl.

Melts the dark chocolate, let cool, and whisk into the egg yolks.

Whip egg whites in a large mixing bowl until they become fluffy and cloud-like in consistency.

In a separate large mixing bowl, whip the heavy cream until stiff peaks form being careful not to over-whip.

Fold yolk and chocolate mixture into the heavy cream, then slowly fold in the whipped egg whites making sure not to deflate all the air you just whipped.

For the meringue:

In a double boiler over medium heat, whisk the egg whites, sugar, and cream of tartar until mixture reaches 120 degrees Fahrenheit or until sugar is dissolved.

Immediately start whipping in a stand mixer or with a hand mixer for 5-7 minutes (you are looking for a nice, stiff, glossy texture).

Add the vanilla toward the end.

Assembly:

Take a piping bag or zip-tight bag and pipe the mousse into the bottom of the glass filling ¾ of the way up the glass.

Then, taking a piping bag fitted with a star tip, pipe the meringue past the top of the glass (if you don’t have a piping tip, use a spoon or spatula to fill past the top of the glass with meringue using your tool to make a rustic design).

Grab a torch, preferably one for kitchen use, and lightly burn the edges of the meringue. If you don’t have a torch, add chocolate shaving or caramel sauce over the top.

Keep in the refrigerator until serving, and enjoy!