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Chocolate Truffle Meringues
These delicate chocolate truffle meringues combine a crisp, airy shell with a rich, melt-in-your-mouth center. The base is a classic cocoa-dusted meringue piped into small nests and baked slowly until perfectly dry. Once cooled, each nest is filled with a smooth, buttery dark chocolate ganache. They make an elegant addition to a holiday dessert spread or a sophisticated finish to a dinner party. The contrast between the fragile, sweet exterior and the dense, bittersweet chocolate filling creates a deeply satisfying bite.
Ingredients
- 2 egg whites
- ⅓ cup granulated sugar
- ½ cup powdered sugar
- 2 tablespoons unsweetened baking cocoa
- ¼ cup whipping cream
- 3 oz bittersweet baking chocolate, chopped, or ½ cup dark chocolate chips
- 2 tablespoons butter, cut into small pieces
Instructions
- 1Preheat the oven to 200°F and line a baking sheet with parchment paper.
- 2Beat the egg whites in a medium bowl using an electric mixer on medium speed until soft peaks appear. Slowly pour in the granulated sugar while beating on high speed until the mixture holds stiff peaks.
- 3Whisk the powdered sugar and cocoa together in a small bowl. Gently fold this dry mixture into the beaten egg whites in three separate additions.
- 4Transfer the meringue mixture to a piping bag fitted with a star tip. You can draw a 1.5-inch circle on a piece of paper and slide it under the parchment to use as a sizing guide.
- 5Pipe the meringue onto the parchment paper to form 24 rounds, each about 1.5 inches wide, or simply drop them by the spoonful. Use the back of a teaspoon to press a small well into the center of each round for the filling.
- 6Bake for 1 to 1.25 hours until the meringues are completely crisp. Let them cool on the pan for about 10 minutes.
- 7Warm the whipping cream in a heavy 1-quart saucepan over medium-low heat until it just begins to simmer. Take the pan off the heat and whisk in the chopped chocolate until completely smooth.
- 8Whisk the butter pieces into the warm chocolate mixture a few at a time until fully incorporated. Chill the ganache in the refrigerator for about 30 minutes until it thickens.
- 9Spoon or pipe roughly 1 teaspoon of the chilled chocolate filling into the center well of each meringue right before serving.