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1
Preheat oven to 200F.
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2
Line rimmed baking sheets with parchment paper.
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3
Transfer Swiss meringue to a pastry bag fitted with a small plain tip (#6).
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4
For caps, pipe dome shapes in various sizes, from 1/2 to 1 inch in diameter (the ones shown are larger), onto prepared baking sheets.
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5
Flatten tips with a damp fi nger.
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6
Pipe stems onto baking sheets, releasing pressure halfway and pulling up to form a peak.
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7
Make one stem for each cap.
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8
Bake the meringue shapes 1 hour, rotating baking sheets halfway through; reduce oven temperature to 175F.
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9
Continue baking until meringue is completely dry to the touch but not taking on any color, 45 to 60 minutes more.
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10
Melt bittersweet chocolate in a small heatproof bowl set over (not in) a pan of simmering water, stirring occasionally.
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11
Using a small offset spatula, spread bottoms of cooled caps with a thin layer of melted bittersweet chocolate, and let set.
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12
Melt white chocolate in another heatproof bowl set over (not in) a pan of simmering water.
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13
Let cool, stirring, until thickened, then spread over dark chocolate.
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14
Use a toothpick to draw lines through the chocolate from center to edge of caps to mimic gills; let set.
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15
Using a paring knife, make a small hole in center of each coated cap.
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16
Dip one end of each stem in remaining white chocolate, and insert into a hole; let set.
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17
Store mushrooms up to 1 week in airtight containers, and keep in a cool, dry place.
