Directions (continued)

• add sugar, 1 tablespoon at a time, beating on high until stiff peaks
• form. Sift cocoa over egg whites; fold into egg whites.
• Drop 15 heaping tablespoonfuls onto parchment-lined baking sheets.
• Shape into 3-in. cups with the back of a spoon. Bake at 275° for
• 45 minutes or until golden brown. Turn oven off; leave meringues in
• oven for 1-1/2 hours.
• In a large saucepan, combine the milk, egg, 1/4 cup corn syrup and
• cocoa. Cook and stir over medium heat until mixture reaches 160°
• and coats a metal spoon. Remove from the heat. Add chocolate and
• cream cheese; stir until melted.
• In a small saucepan, sprinkle gelatin over 1/4 cup water; let stand
• for 1 minute. Cook and stir over low heat until gelatin is
• dissolved. Stir gelatin and vanilla into chocolate mixture. Cool.
• In a heavy saucepan, combine the egg whites, sugar, cream of tartar,
• and remaining corn syrup and water. Cook over low heat and beat with
• a hand mixer on low until mixture reaches 160°.
• Pour into a large bowl; beat on high until soft peaks form. Fold into
• chocolate mixture. Chill for 1-2 hours or until mixture mounds.
• Just before serving, spoon mousse into meringue cups; sprinkle with
• peppermint candy pieces. Yield: 15 servings.