Chef Andrea Meyer from Bisous Bisous stops by Good Day to make a yummy chocolate dessert in honor of the Chocolate Festival.
1/3 cup water
1 cup sugar
5 egg whites
4 oz 35% Valrhona Azélia chocolate, chopped
1 cup heavy cream
5oz 64% Valrhona Manjari chocolate, shaved
Heat oven to 190 degrees. In a heavy bottom sauce pan, put in water and sugar and cook on medium high heat. Separately whip up the egg whites on medium until frothy, soft peak. When the sugar reaches 240F, slowly pour into egg whites on medium speed. Whip on medium high speed until glossy. Place into a pastry bag with a 1/4" tip. Pipe 1" circles and 1/2" circles onto a sheet pan lined with a silpat. Bake for 50-60 minutes, until they are firm to the touch and pop off the silpat with ease. Set aside for assembly.
Chocolate Whipped Cream
Heat the 62% chocolate and heavy cream in a sauce pan until the chocolate is melted, whisking continuously. Once melted, chill cream for 2 hours, or overnight. Once cooled, whip on medium high speed until it holds it's peak. Place into a pastry bag with a 1/4" tip.
On the larger meringue round, pipe an approximately 1.5" high cream mound and place the smaller meringue on top like a hat. Smooth the cream around the top meringue with a spatula. Roll the merveilleux in the chocolate shavings. Keep refrigerated or enjoy immediately!