Chocolate Mushrooms
Transform your dessert table with these whimsical, melt-in-your-mouth Chocolate Mushrooms—an enchanting treat that's as fun to make as it is to eat! Made from delicately piped meringue, these edible "mushrooms" feature a crisp yet airy texture paired with the rich decadence of dark chocolate, creating a perfect balance of light and indulgent. Finished with a dusting of cocoa powder for a realistic touch, this recipe is ideal for holiday gatherings, themed parties, or charming gifts. With just a handful of ingredients and a bit of creativity, you'll craft a dessert that's visually stunning and irresistibly delicious. Whether you're a seasoned baker or a meringue-making novice, these Chocolate Mushrooms bring a magical burst of sweetness to any occasion.
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Recipe Information
Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
- 100 grams Dark chocolate
- 1 teaspoons Unsweetened cocoa powder
Instructions
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on medium-high speed. Beat until stiff peaks form and the mixture appears glossy.
Gently fold in the vanilla extract, being careful not to deflate the mixture.
Transfer the meringue mixture into a piping bag fitted with a round tip. Pipe small dome shapes (for mushroom caps) onto one baking sheet and longer stem shapes (about 1 inch tall) onto the second baking sheet.
Bake both sheets in the oven for 75-90 minutes, or until the meringue is firm and dry to the touch. Turn off the oven and allow the meringues to cool completely inside the oven with the door slightly ajar.
While the meringues cool, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in short increments in the microwave, stirring frequently.
To assemble the mushrooms, use a small knife to carve a shallow hole into the flat underside of each meringue cap. Dip the tip of each stem in melted chocolate and gently press it into the carved hole of a cap to attach. Set aside to allow the chocolate to set.
Dust the meringue caps lightly with cocoa powder to give them a realistic mushroom appearance.
Store the Chocolate Mushrooms in an airtight container at room temperature for up to 3 days. Enjoy your magical creation!
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 200.4 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
