Toblerone Mousse Fondues With Meringues And Fruit
Steps
In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream , stirring , remove the bowl from the pan , and let the mixture cool while making the meringue.
In another metal bowl combine the whites and the sugar , set the bowl over a saucepan of hot but not simmering water , and stir the mixture until the sugar is dissolved.
With a hand-held electric mixer beat the meringue for 5 minutes , or until it holds glossy stiff peaks and is warm to the touch.
Remove the bowl from the pan and continue beating the meringue until it is cool.
Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative.
The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance , kept covered and chilled , and allowed to come to room temperature.
On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300f.
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Ingredients
bittersweet chocolate, heavy cream, egg whites, sugar, strawberry, carambola, red seedless grapes, dried apricot