White Chocolate Mousse in Chocolate Meringue Shells with Raspberry Coulis

By Mary-2

Recipe courtesy Emeril Lagasse, 2004

Ingredients

• 5 ounces good quality white chocolate (just slightly less than 1 cup)
• 1/4 cup (4 tablespoons) unsalted butter
• *2 large eggs, separated
• 2 teaspoons Grand Marnier liqueur
• 3 tablespoons sugar
• 2/3 cup cold heavy cream
• Raspberry Coulis, recipe below
• Chocolate Meringue Shells, recipe below
• 1 large orange, segmented, garnish
• 1/2 pint fresh raspberries, garnish
• Sprigs fresh mint, garnish

Preparation

Step 1

In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and whisk in the butter. Add the egg yolks and whisk until smooth. (The high fat content of the mixture may cause it to separate, but continue whisking and it will come back together). Add the Grand Marnier and mix well.

In a separate bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Transfer to a large bowl.

In a separate bowl, whip the cream until stiff, and fold into the egg whites. Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.

Cover and refrigerate until ready to serve.

To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell. Decoratively arrange the orange segments, raspberries and mint around the meringues and fill the meringues with the mousse. Serve immediately.