Meringue Mushrooms

1. 1

   Preheat oven to 200F.

2. 2

   Line rimmed baking sheets with parchment paper.

3. 3

   Transfer Swiss meringue to a pastry bag fitted with a small plain tip (#6).

4. 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.

5. 5

   Flatten tips with a damp fi nger.

6. 6

   Pipe stems onto baking sheets, releasing pressure halfway and pulling up to form a peak.

7. 7

   Make one stem for each cap.

8. 8

   Bake the meringue shapes 1 hour, rotating baking sheets halfway through; reduce oven temperature to 175F.

9. 9

   Continue baking until meringue is completely dry to the touch but not taking on any color, 45 to 60 minutes more.

10. 10

    Melt bittersweet chocolate in a small heatproof bowl set over (not in) a pan of simmering water, stirring occasionally.

11. 11

    Using a small offset spatula, spread bottoms of cooled caps with a thin layer of melted bittersweet chocolate, and let set.

12. 12

    Melt white chocolate in another heatproof bowl set over (not in) a pan of simmering water.

13. 13

    Let cool, stirring, until thickened, then spread over dark chocolate.

14. 14

    Use a toothpick to draw lines through the chocolate from center to edge of caps to mimic gills; let set.

15. 15

    Using a paring knife, make a small hole in center of each coated cap.

16. 16

    Dip one end of each stem in remaining white chocolate, and insert into a hole; let set.

17. 17

    Store mushrooms up to 1 week in airtight containers, and keep in a cool, dry place.

* Per serving · 4 servings · Values may vary.