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1
Heat oven to 200F
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2
Line cookie sheet with cooking parchment paper.
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3
In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form.
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4
Gradually add granulated sugar, beating at high speed just until stiff peaks form.
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5
In small bowl, mix powdered sugar and cocoa.
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6
Fold cocoa mixture, 1/3 at a time, into beaten egg whites.
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7
Spoon mixture into decorating bag fitted with star tip.
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8
Draw 1 1/2-inch diameter circle on white paper; place under parchment paper as a guide for piping rounds.
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9
Pipe mixture into twenty-four 1 1/2-inch rounds on parchment-lined cookie sheet.
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10
With back of teaspoon, make an indentation in each to hold filling.
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11
(Or, mixture can be spooned into dollops on parchment paper.)
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12
Bake 1 to 1 1/4 hours or until crisp.
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13
Cool completely, about 10 minutes.
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14
Meanwhile, in 1-quart heavy saucepan, heat whipping cream just to simmering over medium-low heat.
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15
Remove from heat; stir in chocolate with wire whisk until melted.
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16
Stir in butter pieces, a few at a time, until melted.
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17
Refrigerate until thickened, about 30 minutes.
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18
Just before serving, spoon or pipe about 1 teaspoon filling into indentation of each meringue.
