Authentic home cooking from France, with US measurements. 
Easter Nest with Meringue and Chocolate Mousse
A little Easter dessert with a meringue nest and homemade chocolate mousse.
Easter Nest with Meringue and Chocolate Mousse
A little Easter dessert with a meringue nest and homemade chocolate mousse.
Open in Cookpad AppSteps
- 1
Make the meringue: Beat the egg white until stiff peaks form. Gradually add the granulated sugar, beating well after each addition. Gently fold in the powdered sugar with a spatula.
- 2
Pipe the nests onto a baking sheet using a piping bag. Bake for 1 hour 30 minutes at 265°F (130°C). Check for doneness—the meringues should lift off the baking sheet easily.
- 3
Once the meringues are baked and cooled, melt the chocolate and spread it inside each meringue nest. This adds crunch and helps the meringue hold up when you add the chocolate mousse. Chill in the refrigerator.
- 4
Prepare the chocolate mousse. Make sure your cream and mixing bowl are well chilled; if not, place them in the freezer for 5 to 10 minutes. Heat the milk and add the chocolate, stirring until melted.
- 5
Set aside. Meanwhile, whip the heavy cream to stiff peaks. Add a spoonful of whipped cream to the milk-chocolate mixture, then pour it all over the remaining whipped cream. Gently fold together. Pipe or spoon the mousse into the center of each meringue nest.
- 6
Chill for 30 minutes to 1 hour. Decorate as desired. Enjoy!
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