1/4 cup cocoa
1 cup icing sugar
6 egg whites
1 teaspoon vanilla
1-1/2 cups granulated sugar
RICH CHOCOLATE MOUSSE
4 oz bittersweet chocolate
1/3 cup butter
1/2 cup icing sugar
3 eggs, separated
2 cups whipping cream
A SPECTACULAR BUT EASY DESSERT, BOTH IN LOOKS AND TASTE. DECORATE IT AS YOUR IMAGINATION DICTATES.
Preheat oven to 275o F. Cover two baking sheets with parchment or baking paper. Draw a 9-inch round onto each sheet.
Sift cocoa and icing sugar together and reserve. With an electric mixer, beat egg whites until soft peaks are formed. Beat in vinegar, then add sugar, slowly beating until mixture is thick and glossy. With a large spoon fold in cocoa/icing sugar mixture.
Spread meringue on rounds on baking sheet and place in oven. Bake for 1 hour 15 minutes until firm. Open oven door and let meringues cool for 30 minutes. They may crack. Remove from paper and place on wire racks.
Meanwhile make mouse. Melt chocolate in a large, heavy pot over low heat. Remove from heat and stir in butter and icing sugar. Beat until smooth then beat in egg yolks one at a time.
Whisk egg whites until stiff and fold into chocolate mixture. Whisk cream until it holds its shape. Fold 1/2 cup cream into chocolate mousse, reserving the remainder.
Divide the mousse and cream into two portions. Spread one portion of mousse onto each meringue layer. Spread cream on first layer, top with second layer and either pipe or spread cream over. Garnish with grated chocolate. Refrigerate overnight to allow meringue to soften before serving.