1 Recipe Nut Meringue; see *
8 oz Heavy cream -; (1 cup)
12 oz Top-quality bittersweet
-chocolate; chopped fine
(or semisweet chocolate)
* Note: See the “Nut Meringue” recipe which is included in this collection.
Preheat oven to 325 degrees. Load Nut Meringue into a pastry bag fitted
with the plain tip. Line 2 baking sheets with parchment. Pipe a little
meringue into each corner to secure paper. Pipe out six 3-inch disks on
each pan, letting the meringue fall from the tip. Bake at 325 degrees for
about 30 minutes until lightly colored and firm. Allow to cool and remove
parchment by peeling it off. You will have 12 disks. Place cream in medium
heavy-bottomed saucepan and bring to a simmer. Turn off heat and stir in
chopped chocolate. Set aside to melt for five minutes, then whisk until
smooth and place in the mixing bowl of an electric mixer fitted with the
paddle. Beat at medium speed until cooled and light. Loa ganache into a
pastry bag fitted with medium star tip. Lay out 4 meringue disks in front
of you, flat side down. Pipe out spiral of ganache to completely cover
disks. Place 4 more disks on top and pipe out more ganache the same way.
Top with remaining four disks and pipe ganache rosette on top of each.
Allow to sit at room temperature 2 hours before serving for texture and
flavors to mellow. Serve. This recipe yields 4 servings.