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1
Preheat oven to 325F.
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2
Spray six 1/2-cup muffin cups with oil spray.
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3
Whisk sugar and egg whites in large metal bowl.
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4
Set bowl over saucepan of simmering water and whisk egg-white mixture until thermometer inserted into mixture registers 160F, about 5 minutes.
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5
Remove bowl from over water.
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6
Using electric mixer, beat meringue until soft peaks form.
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7
Reserve 1/2 cup meringue in bowl.
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8
Cover; chill.
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9
Spoon remaining meringue into prepared muffin cups, dividing equally.
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10
Smooth tops with knife.
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11
Place muffin cups in large glass baking dish.
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12
Pour enough hot water into dish to come halfway up sides of muffin cups.
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13
Bake until meringue is set but still moist, about 25 minutes.
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14
Remove muffin cups from dish.
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15
Cool to room temperature.
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16
Cover; chill.
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17
Place 3 ounces chopped chocolate in medium bowl.
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18
Bring cream to simmer in heavy small saucepan.
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19
Pour cream over chocolate.
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20
Stir until chocolate melts and mixture is smooth.
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21
Let chocolate mixture stand at room temperature until cool to touch but not set, about 30 minutes.
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22
Beat creme fraiche in another medium bowl until soft peaks form.
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23
Fold creme fraiche and reserved 1/2 cup meringue into chocolate mixture.
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24
Leaving meringue in each muffin cup, scoop out center of each meringue, forming cup with 1/2-inch-thick bottom and sides.
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25
Fill meringue cups with mousse.
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26
Cover and chill until set, at least 1 hour.
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27
Spoon Creme Anglaise onto plates.
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28
Run small sharp knife around sides of meringue cups.
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29
Carefully turn meringues out.
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30
Place atop sauce.
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31
Sprinkle shaved chocolate over.
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32
Garnish with berries.
