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Friday, December 14, 2012

White Chocolate Mousse filled Meringue Tarts and a Baby Shower


Today, I'd like to welcome a new Little One into the world. 
Meghan, from The Decorated Cookie, delivered a baby girl on Friday, Dec. 7th. In honor of their growing family, a few bloggers are throwing her a Baby Shower!

When I made my Upside-down Lemon Meringue Pie, I knew I wanted to make mini meringue shells, but I wasn't sure for what... 

Then I had an awesome idea for white chocolate mousse and the shells and coconut and going for a "Winter Snowball" effect. It was a great idea, at least I thought so when I dreamed it up...

It seems that farm fresh eggs have very yellow yolks...so.... my white chocolate had a bit of a yellow hue to it. This wasn't quite the look I was going for...



But, since this is a RAINBOW SHOWER I whipped up some color and LOVED the result!


I simply placed the coconut into small baggies and used food coloring to tint it. 


There! Now we've got a party. 

I can't wait to see what everyone else brings to this joyous occasion! 
Check out all of the other baby treats for Meghan's Baby Shower!
All of these other awesome bloggers are also participating in the rainbow shower too!



Congratulations, Mama!





White Chocolate Mousse in Meringue Shells
by Pint Sized Baker
Prep Time: 20 minutes
Keywords: pie tart
Ingredients (6 tarts)
    For the White Chocolate Mousse (from Food Network)
    • 7 oz. White Chocolate, chopped into very small pieces
    • 2 Egg Yolks
    • 2 Tbls. Sugar
    • 1/4 C Heavy Cream
    • 1 C Heavy Cream (for making whipped cream)
    For the Meringue Shells
    • 2 Egg Whites
    • 1/2 C Superfine Sugar
    • 1/4 tsp Cream of Tartar
    • 1 tsp Vanilla Extract
    For the Topping
    • 1/2 C Heavy Cream
    • 1/2 C Sweetened Coconut (colored if desired)
    Instructions
    For the Meringue Shells
    Prepare the night before.
    Add egg white to a mixer fitted with a wire whipping attachment. Whip on medium speed for 3 minutes. When frothy, start adding sugar a teaspoon at a time stopping 2 - 3 times to scrape the sides of the bowl. Add in Cream of Tartar and vanilla and continue to whip on high speed until stiff peaks form.
    Transfer meringue to a pipping bag fitted with a Wilton 1M tip. Pipe 3 - 4 inch base first, then pipe up around sides to form a bowl.
    Bake at 200 deg F for 1 hour. Turn cookie sheet around and bake for another 45 minutes. When done, simply turn off heat, turn on light, and leave overnight in the oven to cool.

    For the White Chocolate Mousse

    Place the chopped white chocolate into a large glass bowl and set aside.
    Add the egg yolks and sugar to a small bowl and whisk until pale in color.
    In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
    Pour hot mix over the chopped chocolate. Stir until completely smooth.
    In another bowl, whip cream to almost stiff peaks. Fold 1/2 of whipped cream into the white chocolate mix then add remaining half.
    Let Mousse sit in the fridge for 1 hour to set up.
    Spoon the Mousse into the Meringue Shells and top with whipped cream and coconut.
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