Toblerone Mousse Fondues With Meringues And Fruit

1. 1

   In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue.

2. 2

   In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved.

3. 3

   With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch.

4. 4

   Remove the bowl from the pan and continue beating the meringue until it is cool.

5. 5

   Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes.

6. 6

   The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.

7. 7

   On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300u00b0F.

8. 8

   oven for 15 minutes, or until they are lightly golden.

9. 9

   Let the meringues cool on the baking sheet and peel them from the paper.

10. 10

    The meringues may be made 2 days in advance and kept in an airtight container.

11. 11

    Serve the meringues and fruit for dipping into the mousse fondues.

* Per serving · 4 servings · Values may vary.