Bourbon Mocha Meringue Minis…it’s fun to say, isn’t it?!
October 22, 2012 in Brunch, Dessert, Giveaways, Recipes
This one is going to be short and sweet. I should have written the post this weekend but I was too busy watching Dr. Who and spending time with my family. No offense; but, it was worth it. Don’t forget you can win an amazing amount of Green & Black’s organic chocolate! Just follow the entry rules at this post, or this post! I would love to see more people do the random acts of kindness entry. So far I only have one. I just KNOW I have sweet readers who do acts of kindness every day. Let’s hear about it!!
Bourbon Mocha Meringue Minis
Print recipe
| Serves | 12 |
| Prep time | 25 minutes |
chocolate heaven in a beautiful little meringue bite.
Ingredients
- 24 mini phyllo cups
- 3 3.5 ounce Bars Green and Black's Espresso Chocolate (finely chopped)
- 1 3.5 ounce Bar Green and Black's 70% Dark Chocolate (finely chopped)
- 1 cup heavy cream
- 2 tablespoons unsalted butter (room temperature)
- 3 tablespoons good quality bourbon
- 1 teaspoon vanilla extract
- 4 egg whites
- 1 cup granulated sugar
- 1/4 cup cocoa powder (sifted)
Directions
| 1. | Place chopped chocolate in a large, heat resistant bowl. Set aside | |
| 2. | Heat cream until almost boiling and pour over chocolate. Cover and allow to sit for a few minutes to really soften the chocolate. Stir until silky and absolutely smooth. Add butter and stir until completely combined. | |
| 3. | Add bourbon and vanilla. Stir until no traces show. Set aside and allow to cool (it should still be pourable though) | |
| 4. | While the ganache cools, make the meringue. In a mixer bowl, constantly whisk the egg whites and sugar over a pot of simmering water until the mixture is creamy white and almost too hot to touch. | |
| 5. | Move the mixer bowl to your mixer and whisk on high speed until triple in volume. It should be shiny with peaks when you remove the whisk. | |
| 6. | Fold in the cocoa powder until no streaks can be seen. | |
| 7. | Add about 1/4 of the meringue to the ganache and fold in gently until no streaks of meringue can be seen. | |
| 8. | pipe or spoon chocolate mixture into the phyllo cups (you might have some leftover. It is delicious with hot milk as a hot cocoa) | |
| 9. | Pipe remainder of meringue onto the chocolate cups. You may garnish with chocolate shavings, cocoa powder, coffee beans or even fresh berries if you like. Enjoy!! |
Be good sweet readers. But not too good. That’s boring!! Oh! Don’t forget, we find out the winner next week, so enter, enter, enter!!!
I love all of your creations. You are one talented chiquita!
Look Yummy…but how much butter…it’s not listed in the ingredients!
Today I brought a couple dozen cupcakes to work… Salted Caramel Whiskey White Chocolate ganache filled chocolate cupcakes… I thought that was pretty darned nice of me! :D
OhMyGoodness!!! These look sinfully incredible! Love the addition of bourbon!
annnnnd i love you. these look and SOUND amazing!! i love the miniaturized meringues and the bourbon incorporated in these! :)
A perfect dessert option for any afternoon, this treat will for sure make it a special one! I love chocolate!!!