Red, white, and chocolate! Crisp, snow-white meringue nests filled with a creamy chocolate hazelnut mousse and topped with fresh, red strawberries. A very festive holiday confection indeed!
Makes: 8 servings
Ingredients
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 cup hazelnut chocolate spread
- 1 tbsp unsalted butter, softened
- 3/4 cup whipping cream
- Fresh strawberries, sliced
- 12 roasted hazelnuts, chopped coarsely, for garnish, optional
For Meringue Nests
- Separate eggs. Place egg whites in a large bowl and allow to come to room temperature, approx. 30 minutes.
- Add vanilla and cream of tartar to the egg whites and beat with an electric mixer set on medium speed until soft peaks form.
- Gradually add in the sugar with mixer on high-speed until stiff peaks form.
- Line a baking sheet with parchment paper. Spoon meringue into eight mounds and shape into nests with the spoon. You can also fill a pastry bag with meringue mixture and pipe to form nests approx. 3-inches in diameter.
- Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour to cool and dry completely. Remove from oven and store in airtight containers until ready to use.
Hazelnut Mousse Filling
- In double boiler hot (not boiling) water, melt chocolate spread with 3 tablespoons of water until smooth. Stir in butter. Keep warm.
- In separate bowl, whip cream; fold one-third into chocolate mixture. Fold in remaining cream. Cover and refrigerate for 2 hours.
- When ready to serve, spoon or pipe mousse mixture into meringue shells. Garnish with chopped hazelnuts and sliced strawberries.
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