White Chocolate Mousse in Meringue Shells


  • 7 oz. White Chocolate, chopped into very small pieces
  • 2 Egg Yolks
  • 2 Tbls. Sugar
  • 1/4 C Heavy Cream
  • 1 C Heavy Cream (for making whipped cream)
  • 2 Egg Whites
  • 1/2 C Superfine Sugar
  • 1/4 tsp Cream of Tartar
  • 1 tsp Vanilla Extract
  • 1/2 C Heavy Cream
  • 1/2 C Sweetened Coconut (colored if desired)


  1. Prepare the night before.
  2. Add egg white to a mixer fitted with a wire whipping attachment. Whip on medium speed for 3 minutes. When frothy, start adding sugar a teaspoon at a time stopping 2 – 3 times to scrape the sides of the bowl. Add in Cream of Tartar and vanilla and continue to whip on high speed until stiff peaks form.
  3. Transfer meringue to a pipping bag fitted with a Wilton 1M tip. Pipe 3 – 4 inch base first, then pipe up around sides to form a bowl.
  4. Bake at 200 deg F for 1 hour. Turn cookie sheet around and bake for another 45 minutes. When done, simply turn off heat, turn on light, and leave overnight in the oven to cool.
  5. Place the chopped white chocolate into a large glass bowl and set aside.
  6. Add the egg yolks and sugar to a small bowl and whisk until pale in color.
  7. In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
  8. Pour hot mix over the chopped chocolate. Stir until completely smooth.
  9. In another bowl, whip cream to almost stiff peaks. Fold 1/2 of whipped cream into the white chocolate mix then add remaining half.
  10. Let Mousse sit in the fridge for 1 hour to set up.
  11. Spoon the Mousse into the Meringue Shells and top with whipped cream and coconut.


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