Ingredients
4 egg whites
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon white vinegar
1 cup sugar
2 tablespoons baking cocoa
1 cup fat-free milk
1 egg
1/4 cup plus 2 teaspoons corn syrup, divided
1/4 cup baking cocoa
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Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Beat in the vanilla, salt and vinegar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sift cocoa over egg whites; fold into egg whites. Drop 15 heaping tablespoonfuls onto parchment-lined . Shape into 3-in. cups with the back of a spoon. Bake at 275° for 45 minutes or until golden brown. Turn oven off; leave meringues in oven for 1-1/2 hours. In a large saucepan, combine the milk, egg, 1/4 cup corn syrup and cocoa. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat. Add chocolate and cream cheese; stir until melted. In a small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Stir gelatin and vanilla into chocolate mixture. Cool. In a heavy saucepan, combine the egg whites, sugar, cream of tartar, and remaining corn syrup and water. Cook over low heat and beat with a hand mixer on low until mixture reaches 160°. Pour into a large bowl; beat on high until soft peaks form. Fold into chocolate mixture. Chill for 1-2 hours or until mixture mounds. Just before serving, spoon mousse into meringue cups; sprinkle with peppermint candy pieces.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons