Chocolate Meringue Cups 4 egg whites 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon white vinegar 1 cup sugar 2 tablespoons baking cocoa CHOCOLATE MOUSSE: 1 cup fat-free milk 1 egg 1/4 cup plus 2 teaspoons corn syrup, divided 1/4 cup baking cocoa 3 squares (1 ounce each) semisweet chocolate 4 ounces reduced-fat cream cheese Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Meringue Cups cont. 2 teaspoons unflavored gelatin 1/4 cup plus 1 tablespoon cold water, divided 1 teaspoon vanilla extract 4 egg whites 3/4 cup sugar 1/4 teaspoon cream of tartar 15 peppermint candies, crushed Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Beat in the vanilla, salt and vinegar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Meringue Cups 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 Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Meringue Cups cont. hand mixer on low until mixture reaches 160°. Pour into a large mixing 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. Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008