Individual meringues filled with chocolate mousse

Meringues With Chocolate Mousse

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This recipe is based off of a pie my mom makes. It was my sister’s favorite dessert to have on any special occasion. In a pie format, cutting this into slices without the meringue breaking into a million pieces can be problematic. I made these last night to take to a dinner party, and pretty sure I’m going to make another batch just for myself this afternoon. They are almost like a pavlova, but not quite. The recipe doesn’t include cornstarch or an acid. The outside has a nice crunch, and the inside is a tad chewy, which is a nice contrast in texture.

Individual meringues filled with chocolate mousse
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5 from 6 votes

Meringues With Chocolate Mousse

Crunchy, chewy meringues filled with a chocolate mousse make these a decadent dessert.
Prep Time15 mins
Cook Time1 hr
Chilling Time2 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate dessert, chocolate mousse, meringue, meringue dessert, mousse
Servings: 12 meringues


Chocolate Mousse
  • 4 oz dark baking chocolate
  • 3 tbsp brewed coffee (room temperature is fine)
  • 1 tsp vanilla
  • 1 cup heavy whipping cream


  • Preheat oven to 225°. Line 1 or 2 baking sheets with parchment paper.
  • Place egg whites into a large mixing bowl. Add a pinch of salt.
  • Beat egg whites with a hand mixer or with the wire whip attachment of a stand mixer until stiff. (You want stiff peaks to form. Peaks should remain when you turn the whip upside down.)
    KitchenAid mixer whip attachment with meringue
  • Beat in vanilla.
  • Beat in sugar gradually (about ¼ cup at a time).
  • Transfer mixture to a piping bag with a large star attachment (optional). Pipe meringue onto baking sheet, making small nests. If you don't want to use a piping bag, you can also use a spoon to transfer the meringue to the baking sheet and make the nests.
  • Bake for about 45 minutes to 1 hour, or until the outsides are dry (not brown). Turn off the oven and let them cool with the oven door ajar.
  • Chop the baking chocolate and place in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring with a spatula after each 30 second interval, until the chocolate is fully melted.
  • Stir in the coffee and vanilla. Set aside and let cool.
  • Whip the heavy whipping cream using a hand mixer or stand mixer (with wire whip) until it forms a whipped cream consistency.
  • Stir in the chocolate mixture. Transfer to the refrigerator and chill for at least 2 hours.
  • Use a piping bag or spoon mousse into the center of each meringue nest.
Individual meringues filled with chocolate mousse

10 comments on “Meringues With Chocolate Mousse”

  1. 5 stars
    I love meringues and get a bunch every Easter when I see them just to eat plain. I made these and the chocolate is the perfect addition!

  2. 5 stars
    This meringue recipe is so delicious! The consistency is perfect with a nice crunch on the outside and smoothness on the inside.

  3. 5 stars
    My bestie loves meringue. I can’t wait to make these for her. I have no doubt they are going to be a huge hit!

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