This is a sponsored review by BlogHer and Ghirardelli.
With the holidays just around the corner, visions of sugarplums begin to dance through our heads. Once the sugarplums have been swept aside, peppermint bark and creamy caramel sidle in. Do not miss out on Ghirardelli's versions of these two treats. While all of the traditional treats are highly coveted in our home, there are two non-traditional ones that take top honors - chocolate mousse and chocolate meringue peppermint cookies.
This version of chocolate mousse comes from The Ghirardelli Chocolate Cookbook, which is packed with recipes highlighting the San Franciscan chocolate company's confections. This creamy, decadent mousse comes together very quickly and works beautifully as a make-ahead dessert.
The meringue recipe is inspired by my grandmother, who used to make meringues by the hundred year-round. Ghirardelli chocolate is gently folded into the meringue and each cookie is topped with crushed candy cane pieces. If you are not going to eat dozens of meringue cookies within a few days (we have been known to do so - many times), they freeze very well. Just put them in an airtight container and slip the container into the freezer. To defrost, leave the cookies at room temperature for about 30 minutes.
Chocolate Mousse:
Ingredients:
2 cups heavy cream
2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
4 large eggs, at room temperature
2 tbsp granulated white sugar
1/4 cup hot brewed coffee
In a large bowl, whip heavy cream on medium-high speed to form light peaks. Set aside in the refrigerator.
Place bittersweet chocolate chips in the top of a double boiler or in a heatproof bowl over barely simmering water. Heat until the chocolate is melted and smooth, stirring occasionally.
While the chocolate is melting, whip the eggs in a large bowl at medium-high speed until the eggs are very fluffy and thick, about 10 minutes.
Now, prepare to be work quickly. Stir coffee into melted chocolate chips. The mixture will start to thicken. Quickly stir in the beaten eggs, and then fold in the whipped cream. Spoon the mixture into glasses or bowls.
Chill until firm, about 2 hours. Garnish with whipped cream, if desired, and serve.
Serves 8 to 10.
Chocolate Meringue & Peppermint Cookies
3/4 cup sugar
2 tsp cornstarch
1/8 tsp salt
4 large egg whites
3/4 tsp vanilla extract
1/4 tsp cream of tartar
1/3 cup finely chopped Ghirardelli 60% Bittersweet Chocolate
2 candy canes, finely crushed
Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together sugar, cornstarch, and salt. In a large bowl, combine egg whites, vanilla extract, and cream of tartar. Using an electric mixer on medium-low setting, whip the mixture until foamy, about 1 minute. While continuing to whip, gradually add the sugar mixture. Continue to whip the whites until they hold stiff peaks, 4 to 5 minutes.
This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry. Gently fold in chocolate.
Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak and should each be about 1 1/4-inches wide. Sprinkle crushed candy cane pieces on the top of each cookie.
Place the baking sheets in the oven and bake for 1 hour, switching the placement of the baking sheets and from front to back halfway through baking. Turn off the oven and let the meringues rest in the oven until cooled, about 1 hour (more time may be necessary in humid weather). Remove the meringues from the oven and let cool for about 10 minutes.
Makes approximately 4 dozen small meringue cookies.
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