White Chocolate Mousse Meringues

White Chocolate Mousse Meringuescc-7

I’m done with pumpkin, I’m pumpkined out (note: it only took 3 recipes to do that!!) I got on the bandwagon, I drove it for a while and now, I’m done. Did I change my opinion and become a pumpkin loving convert? Um…no. I don’t dislike it, but I just don’t love it like some people do.

White Chocolate Mousse Meringues-3

Now, once again, this is only the Jack O’Lantern/sugar pie pumpkins, I still enjoy butternut, acorn and other winter squash. But, I’m done with pumpkin; until next fall when I will give it another go. 

So, onto other delicious things that are available now; chocolate, for example. I find that I make very few chocolate desserts during summer. I think the delight of seeing so many fresh, summer berries and fruit just draws me to them and imagination runs wild. Come winter though, I really begin to crave chocolate. I’ve already made chocolate cake, brownies and cookies for us over the past few weeks, basically as soon as the weather turned cold and has remained cold, I’ve been cranking out chocolate confections. There is something instantly warming and comforting about gooey chocolate desserts whether they are served with ice cream or warm custard.

White Chocolate Mousse Meringues-8

This isn’t a warm chocolate dessert though but its incredibly good. Once again, it came about because I needed to use up egg whites that were left over from my pecan tart. I originally wanted to make macarons but was plain out of nut flour of any kind and making my own just seems too much work for that day!

Taking the easy way out and working with what was in my fridge that day, I decided to make these White Chocolate Mousse Meringues. Ok, so it’s not a true mousse but it sounded better than white chocolate cream, and as food bloggers we know that coming up with fancy names makes the dish even more delicious ;). These can be considered mini pavlovas, I suppose, since I did use a pavlova base. But, whatever you want to call them, all I know is that they are pretty darned good.

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They are also way easy to make and pretty stunning on a plate for a fancy dinner or even a buffet. They hold up remarkably well in the fridge for a few hours and so, can be made ahead. The topping I used is some very good quality French preserves. My thinking is that if you have some of your fruit preserved from the summer, you can whip it out now and enjoy it atop a creamy and crunchy base. The homemade preserves will add a personal and seasonal touch. I didn’t get to make much jam this year, except for a few jars of peach jam, so I used a four berry preserve (Dalfour). I wanted a more berry flavour, but you can use whatever jam you like.

If you are looking for inspiration, here are a few that my friends have made over the past few weeks: Bam’s Kitchen has this perfect quick and easy Bammer’s Jammers made with cranberries and strawberries which would be a perfect sweet tart addition to the sweet white chocolate mousse, The Bartolini Kitchens just posted a very seasonal Quince Jam, which many would use on savoury dishes, I think it would work nicely here too, and Sugar et al has a gorgeous Rhubarb, Orange, Ginger Jam  you can try, especially if you’re in the Southern Hemisphere and your spring/summer fruits are coming in. 

White Chocolate Mousse Meringues-2

The meringues take a couple of hours at most to bake and the mousse takes only a few minutes, but it does have to chill. They can be assembled ahead and they will still be crispy when served.

I wanted the meringues to be a pink hue with the white cream but since I’ve stopped using food colouring, and I was all out of my natural colours, they’ve stayed a white with a cream hue. You can add a touch of colour for some festivity. I’m sure they’d look very pretty in pink and white.

White Chocolate Mousse Meringues-1

White Chocolate Mousse Meringues

Calories: 4038

Fat: 231g

crisp and crunchy meringues filled with a creamy white chocolate mousse and topped with berry fruit preserves.
Ingredients
  • 5 egg whites, organic
  • 1¼ cups/250g granulated cane sugar
  • 2 teaspoons vinegar, organic
  • 2 tablespoons cornstarch, organic
  • 2 cups/475mL heavy whipping cream, organic
  • 6oz/170g white chocolate, good quality bar or chips
  • 6 tablespoons or more good quality preserves
Instructions
Meringues
  1. Preheat the oven to 300℉/150℃
  2. Line a baking tray with parchment paper and draw a 6 4"(10cm) circles on the underside.
  3. Set aside.
  4. Whip the egg whites until they form stiff peaks.
  5. Add the sugar and beat until glossy and thick.
  6. Add the cornstarch and the vinegar and blend until just incorporated.
  7. Dollop the egg whites onto the parchment paper using the drawn circles as a guide or can pipe the egg whites to make a basket/nest to hold the mousse.
  8. Turn down the oven to 250℉/120℃
  9. Place in the centre of the oven and bake for 1 hour and 15 minutes.
  10. Turn off the oven and allow the shell to cool completely in the oven.
White Chocolate Mousse
  1. Take ⅔ cups/160mL of the heavy cream and melt it with the white chocolate in bowl over simmering water or in the microwave, at 30 second intervals.
  2. If using the microwave, after each 30 second interval, take out the bowl and stir to mix and melt the mixture together.
  3. It took 90 seconds for me, but your microwave might take more or less time, as microwaves are all different.
  4. One the mixture is melted and homogenous, let it sit on the counter for about 20-30 minutes until slightly thickened and cool.
  5. Meanwhile, whip the remaining 1⅓ cups/315mL of heavy cream to stiff peaks.
  6. Once the white chocolate mixture is cool, fold it into the whipped cream.
  7. Blend carefully but thoroughly and then chill for at least 2 hours before spooning into meringues.
  8. To serve, spoon about ¾ cup mousse into the middle of the cooled meringue shells and add a dollop of fruit preserve on top and garnish with a sprig of mint.
Notes
My meringues shells were a good size and if you prefer smaller ones, just pipe or dollop onto smaller circles. My husband was able to finish one off with no problem but my children and even I struggled to finish one. They were bigger than I anticipated. I thought that my white chocolate mousse was a bit sweet but the others didn't seem to have a problem. I would go easy on the fruit topping if you don't like yours too sweet. I haven't adjusted the recipe because my husband and children didn't find it sweet and so, maybe it's just me.

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I’ve been enjoying everyone’s Christmas cookie and biscuit posts thoroughly, who knew there were so many different types of cookies?! I don’t know how I am going to be able to try and bake them all. It will take me at least a year! 

Happy baking everyone! I hope everyone is keeping warm (at least in the Northern Hemi), we’ve had such frigid temperatures these last few days that I don’t even want to crawl out of bed let alone drive and run errands in below zero temperatures. I’m surviving on tea, coffee and my warm, fuzzy socks. Have a great weekend everyone!

  1. Good for you for not taking the even “easier” way out and using pre-made meringue nests. Damn those things are icky… bright white with a texture and flavour of sweetened drywall! These look lovely Nazneen – I finally made some successful meringues the other day… I’d never really tried them before but now I’ve got it down I think!
    Charles recently posted..BachkoutouMy Profile

    • Thanks Charles. I have a soft spot for meringues even those pasty ones. Back in the convent we always used to have meringues when someone had their communion day and we would have a picnic. These used to be dessert 🙂

  2. Pingback: White Chocolate Mousse Meringues | Real Food Recipe Roundup

  3. Hi There,
    This white chocolate mousse is looking so beautiful, apt for the snowy season ! Thanks for sharing awesome posts! simply loved the mint garnish.
    I enjoyed browsing through your other wonderful recipes. It was a real delight to see and learn so much from your each and every post. Hope to see more of your creative endeavors in the New Year. Have a wonderful Holiday Season and stay Warm !
    Thanks & Regards, Sonia

    • Thanks Anne! I gave pumpkin a try and now I’m done! Until next year when I’ll fool myself into liking it again 😉

    • Thanks Dedy! That’s how I like it! I used an organic store white chocolate from a natural food store here because that’s what I had that day. I would’ve used a nice Lindt bar too.

  4. Dear Nazneen, so elegant…these would look so pretty as a New Year´s Eve dessert – I love individual desserts so much, they look so nice and they make serving dessert easier. The white chocolate mouuse sounds perfect with the meringue base and I would love to make them with some lovely black currant preserves – beautiful color and a bit tart, the a delicious match for the sweet and lovely meringue!
    What a very pretty presentation of a very classy dessert!
    Liebe Grüße,
    Andrea
    TheKitchenLioness recently posted..Soft German Gingerbread Cookies – ElisenlebkuchenMy Profile

  5. ” … whatever you want to call them, all I know is that they are pretty darned good.” That’s good enough for me! Of course, it doesn’t hurt that these look so darned good, too. Really, Nazneen, these would look beautiful, not to mention impressive, on a holiday platter.
    Thank you, too, for the shout-out. That was very kind of you. 🙂
    ChgoJohn recently posted..See Quince? Make Jam First Then JellyMy Profile

    • You’re very welcome John! And thank you for the very sweet comment. They turned out really well and were quite tasty too!

    • Thanks John, that was funny and you are right, pumpkin is very October and November! And that’s why I’m done with it!

    • Thanks Asha! Oh, I can’t tell you how tired I am of pumpkin everywhere! As you can see, I went very white 😉

  6. I have not ever tried it make meringues as I always thought I would never have the patience to make them. Thank you for your easy step by steps and photos. They are really pretty and would wow any guest you will be serving. Thanks for the mention about my Bammers Jammers and that would be an awesome topping for your elegant dessert. Take care, BAM
    Bams Kitchen recently posted..Holiday Baking Woes and WondersMy Profile

    • They’re not too difficult Bam, especially not for a seasoned cook like yourself. I think your Bammers Jammers would go perfectly atop this dessert!

  7. YUMMMMMM! The extra m-s are for the mousse and meringue, my absolute favourites! And you know how much I love white chocolate. Thank you for the shout out, my friend. I wonder how I would have put this dessert together…I would be eating the components before that. They look amazing and the mint is such a refreshing addition! It’s so cold out there…make a trip this side:-)
    Sugar et al recently posted..Garlic and Chilli Prawn SpaghettiMy Profile

    • You’re welcome Sonali and thanks for the lovely words! I was dipping a bit and had to stop my self from polishing off the mousse!

    • Thanks Monica! I live white chocolate and it sounded like a good combo, they turned out really well.

  8. I’ve always been too intimidated to make meringues. You did an awesome job, these look great.
    *kisses* H
    p.s. thank you for your latest comment on my blog. I’ll send you my details 🙂 I really wish you lived in London. I know you and me would be great friends 🙂
    Heavenly recently posted..Heavenly makes a FrenemyMy Profile

    • Thanks H! And I’m sure we would be the best of friends. I got your email and I shall plug in your info soon and give you a buzz xx

    • Thank you Andrea! They’re not so hard once you get the knack of getting the whipping, you should have no problem!

  9. I’m sorry to hear it’s so cold. As for me (and I hate to tell you this), I’m about to slip into a sundress and head to my cousin’s Christmas party where the kids will all be swimming in the pool! I love the look of your dessert. Meringues are my favourite dessert and yes, I prefer these to pumpkin! xx
    Hotly Spiced recently posted..Bells at Killcare Garden TourMy Profile

    • Hahaha, thanks Charlie 🙂 You know though, I’d take my cold weather over heat anyway, even the below 0 temps. Having grown up in the wet and cold of London, it’s in my blood I think!

  10. What a brilliant dessert, Nazneen! I love the way they look, and I can only imagine the taste! And, I can also see how easy it would be to adjust the recipe for the number of egg whites you have on hand. What an elegant finish to a meal…
    David recently posted..Our Day with PalladioMy Profile

    • I had never seen an Aga when I was in England because we had a regular stove and oven. I started to hear more and more about them recently but still and no idea. My hubby started working at a high end appliance store here and tenth have Agas! I made him take me to the store so I could check it out…..I want one!

  11. This is absolutely beautiful. I’m inspired. I’d love it if you linked this to Saturday Dishes. We are featuring Christmas dishes and this says “Christmas” to me. I’m tired of pumpkin too!

    Wishes for tasty dishes,
    Linda

    • Thanks Lisa, yeah, you guys are getting all your summer goodies in. I love your garden and all the wonderful things you’re getting from it.

  12. The mousse meringues look pretty darn good, Nazneen. I’ve never made pavlova or meringues for dessert so will have to give them a try sometimes. I have few jars of freshly made pineapple jam. What do you think of the sweet tart pineapple jam on these? Will the taste complement with the meringues?

    Hope all is well with you.
    Lail | With A Spin recently posted..Leftover Hand PiesMy Profile

    • Thank you Lail. Pineapple jam would be perfect beaches the mousse is sweet. A bit of tartness would perfectly complement.