Teeny-Tiny Chocolate Cream Pies
Ingredients
1/2 cup heavy cream
2 ounces semisweet chocolate
Fine salt
20 round chocolate wafer cookies
1/4 teaspoon pure vanilla extract
3 large egg whites
Large pinch cream of tartar
6 tablespoons sugar
Directions
Special equipment: a large pastry bag, a medium round pastry tip, a medium star pastry tip, a small handheld kitchen torch (optional)
Make the mousse: Gently bring the cream, chocolate and a pinch of salt to a simmer in a small saucepan over medium-low heat, stirring constantly, until all the chocolate is melted. Transfer the mixture to a large metal bowl, let cool to room temperature, then refrigerate to chill, about 15 minutes. Beat with an electric mixer on medium-high until light and airy and stiff peaks form. Transfer to a pastry bag fitted with a round pastry tip.
Lay the cookies out on a baking sheet. Starting at the edge of each cookie but leaving just a small border, pipe spirals of mousse to cover the cookie.
Make the meringue: Rinse and dry the pastry bag, and fit it with a star tip. Put the eggs whites, cream of tartar and a large pinch of salt in a large bowl, and beat with an electric mixer on medium-high until foamy. While continuing to beat, add the sugar, 1 tablespoon at a time, until it is all added and there are glossy, stiff peaks. Transfer the meringue to the pastry bag, and pipe in spirals as with the mousse, to completely cover the mousse.
Preheat the broiler, and broil the pies until the meringue is lightly toasted, turning the baking sheet as needed (watch carefully, burning can happen quickly!). Or use a kitchen torch to toast the meringue. Serve right away, or refrigerate for up to 2 hours.
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