With its silky texture and dark chocolate flavor, these Chocolate Pots de Crème with Toasted Meringue are a make-ahead dessert that is capped off with a delectable toasted meringue.
Chocolate Swirl Meringues
Makes 24
Ingredients
- 3 large egg whites , room temperature
- ¼ teaspoon (0.50 gram) cream of tartar
- ½ cup (100 grams) granulated sugar
- ¼ cup (30 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup (85 grams) semisweet chocolate morsels, melted
Instructions
- Preheat oven to 275°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add sugars and vanilla, beating until stiff peaks form, about 5 minutes.
- Transfer mixture to a piping bag fitted with a large round tip. Pipe small mounds, about 1½ tablespoons onto prepared pan. Using a spoon, drop about ¼ teaspoon of melted chocolate into center of each meringue. Using a wooden pick, swirl chocolate into meringues.
- Bake for 1 hour. Turn oven off, and let meringues stand in oven with door cracked for 6 hours or overnight. Store in an airtight container.
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