This dessert is a perfect combination of light and fluffy and rich and decadent. The fresh raspberries can be interchanged with any kind of berries (fresh or frozen). The meringue nests are so easy to make. It’s a perfect holiday recipe because the whole dessert can be made ahead of time and assembled and put in the fridge or the meringue nests can be made a couple days ahead and stored in a cool dry place or in the freezer for a longer amount of time.

Beat your meringue with a hand mixer until it appears glossy and stiff peaks form, like the photo above. Squeeze all the meringue into a piping bag (if you’re fancy) or a ziploc bag (if you’re not) and cut off a corner. Pipe the meringue into 3 inch circle like nests…

Your meringue nests should look like the top row, not the bottom row!

Once the meringue is baked and cooled, spoon your chocolate mousse (above) into the meringue nest. Put fresh berries on top and then drizzle with hot chocolate ganache. At this point you can stick them in the fridge for later or serve right away.

Yield: 8 desserts

Meringue

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

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Ingredients

Meringue Shells

• 3 egg whites (left at room temperature for 30 minutes
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar

Chocolate Mousse

• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract
• 1 cup heavy whipping cream (whipped to soft peaks)
• 2 cups fresh raspberries

Ganache Topping

• 1/4 cup semisweet chocolate chips
• 3 tablespoons heavy whipping cream

Instructions

Meringue

1. Place egg whites into a bowl. Let sit for 30 minutes to come to room temperature.
2. Add vanilla and cream of tartar. Beat until soft peaks form. Slowly add sugar, a small amount at a time.
3. Beat on medium speed until stiff peaks form and the meringue looks glossy.
4. Heat oven to 225 degrees.
5. Make "nests" about 3 inches wide using a pipping bag or a plastic bag with a hole cut in the corner on a sheet of parchment paper or baking mat.
6. Bake for 1 hour until meringue appears stiff.

Chocolate Mousse

1. Beat together cream cheese and brown sugar until blended.
2. Add cocoa, milk and vanilla.
3. In a separate bowl, whip heavy whipping cream until soft peaks form.
4. Fold whipped cream into cocoa mixture.
5. Place in fridge until serving time.

Ganache Topping

1. Place chocolate chips and whipping cream in a double boiler with water in the bottom.
2. Heat until chocolate appears melted.
3. Stir cream and chocolate together.

Assembly

1. Place a meringue nest on a plate. Scoop chocolate mousse into the next.
2. Top with raspberries and drizzle with hot chocolate ganache.
3. It can be served immediately or placed in fridge to be served later.

Please check out some of these other awesome berry recipes from some awesome bloggers as a part of the Merry Berry Holiday Hop!

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