Iced chocolate mousse with meringue Bits

Meringues

• 

  Step 1

  Start by making the meringues that will be incorporated into our dessert.
  Place the egg whites in a bowl and beat until stiff, adding the powdered sugar little by little.

• 

  Step 2

  When the meringue is ready and forms the "bird's beak" shape, pipe into a piping bag and shape the meringues on a sheet of baking paper or silicone baking mat.
  Bake for an hour and a half at 100 degrees Celsius.
  Set aside.

• Baking information
  • Temperature 100°C
  • Heat rotary
  • Baking time 1 h 00

Mousse glacée

• 

  Step 3

  Melt the chocolate and butter in a bain-marie.
  Mix well and set aside.

• 

  Step 4

  Break the eggs, separating the whites from the yolks. Set the whites aside and place the yolks in a bowl.
  Whip the egg yolks with an electric mixer or in the bowl of your food processor.

• 

  Step 5

  Place the sugar and a good tablespoon of water in a small saucepan. Bring to the boil for 15 seconds or so.
  Gently pour the resulting syrup over the eggs while beating with an electric mixer.
  Whip until frothy and the mixture has almost doubled in volume.

• 

  Step 6

  Add the chocolate-butter mixture. Mix gently with a spatula to maintain the fluffy consistency obtained earlier.

• 

  Step 7

  Beat the egg whites until stiff, then fold them gently into the chocolate, using a pastry blender and folding in several times.

• 

  Step 8

  Coarsely crush the meringues (keep a few for decoration) and gently fold into the mixture.

• 

  Step 9

  Place the mousse in a piping bag and fill the moulds.
  Freeze for at least six hours.

  Turn out of the moulds and wait 15 minutes before serving.
  Sprinkle with crushed meringue before serving.