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1
Preheat the oven to 250F.
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2
Line a baking sheet with parchment paper.
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3
Using an electric mixer fitted with a whisk, whip the egg whites at medium-high speed with the sugar and salt, until firm.
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4
With a rubber spatula, fold in the chopped cashews.
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5
Spoon the batter into a pastry bag with a 1/2-inch plain tip and pipe it into 4-inch circles on the parchment.
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6
You should get 12 meringues.
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7
Bake for about 1 hour, or until the meringues are dry but not too brown.
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8
Cool them completely before peeling off the parchment.
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9
To finish, drizzle the cooled meringues with the melted chocolate (you can do this with a fork or a squeeze bottle).
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10
Melt the butter and chocolate together in a small saucepan or microwave-proof bowl; set aside to cool.
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11
Using an electric mixer or wire whisk, whip 1/2 cup of the cream to soft peaks; refrigerate.
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12
Combine the remaining 1 1/2 cups of cream and the basil in another small saucepan placed over medium heat, and heat until you can smell the aroma of the basil, about 10 minutes.
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13
Cool the cream completely and strain.
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14
Use a mixer fitted with the whisk attachment to whip the egg yolks, whole eggs, sugar, and Frangelico to the ribbon stage, then add the gelatin.
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15
Slowly whip in the cooled chocolate, scraping the sides of the bowl often.
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16
Use a rubber spatula to fold in the whipped cream and then the basil cream until just mixed.
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17
Chill to set.
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18
When you are ready to serve the meringues, pipe or dollop the mousse onto the smooth surface of a meringue round, and top with another, smooth side down.
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19
Serve immediately.
