Directions (continued)
- Spoon remaining meringue into a pastry or plastic bag and cut a hole
- in the corner of bag. For swan necks, pipe eight 3-in. long
- question-mark shapes onto a second parchment paper-lined baking
- sheet. Insert a slivered almond in each for a beak.
- Bake teardrop shells at 225° for 30 minutes, then place meringue
- necks in oven and bake both the shells and necks 1 hour longer. Turn
- oven off. Let stand in oven for 1 hour. Remove to wire racks to
- cool.
- Mousse: Combine the cream cheese and butter in a small bowl. Beat in
- confectioners' sugar and cocoa until fluffy.
- Drain cherries, reserving juice. Chop cherries and gently fold into
- mousse. Refrigerate until assembling.
- Sauce: Combine the cornstarch, water, food coloring and reserved
- cherry juice in a saucepan until smooth. Bring to a boil, then cook
- and stir for 2 minutes or until thickened. Cool.
- Topping: In a bowl, beat whipping cream and confectioners' sugar
- until soft peaks form. Spoon 1/3 cup into a pastry or plastic bag.
- Cut a small hole in the corner of bag and set aside.
- Assembly: Spoon 1/4 cup chocolate mousse into each meringue shell.
- Referring to photo above for shape, carefully spread remaining
- topping over mousse and shell to form swan body. Insert sliced
- almonds for wings. Insert meringue neck.
- Place each swan on an individual serving plate. Spoon cherry sauce
- around swans. Pipe hearts in the sauce around swans with reserved
- topping. Yield: 8 servings.
Finished size: Swan is about 5-1/2 inches long x 3 inches wide.