If you’ve followed along with my blog this week, you have a fun appetizer with the fruit slush recipe from Tuesday, Cupid’s Bread from Wednesday and an easy recipe for Manicotti yesterday.
Today’s post is the final touch to your amazingly easy Valentine’s Dinner that is sure to knock the socks off your sweetie-pie.
Chocolate Mousse (from a mix, of course) fills these beautiful and simple meringue shells. Garnish with raspberries and chocolate hearts and you can’t go wrong!
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Chocolate Mousse Mix
Chocolate Hearts (see directions above)
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar. Beat until stiff peaks form and mixture is glossy.
Drop eight mounds onto parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. (Or pipe through a pastry bag.) Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
Cool on wire racks. Fill shells with chocolate mousse (follow directions on package), top with whipped cream and a raspberry and garnish with chocolate hearts.
Happy Valentine’s Entertaining!
From She Who Loves These Shells