This show stopping dessert has a light chocolate mousse topped with a sweet marshmallow-like meringue.
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1 (9-ounce) package chocolate wafer cookies, finely crushed
3 tablespoons sugar
1/2 cup Land O Lakes® Butter, melted
1/2 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
8 ounces high-quality white chocolate baking bars, melted, cooled
1 teaspoon mint extract
8 drops green food color
2 cups Land O Lakes® Heavy Whipping Cream
1/3 cup sugar
3 large Land O Lakes® Eggs (whites only), at room temperature
1/2 teaspoon vanilla
1 cup sugar
1/2 cup water
1 tablespoon light corn syrup
1/4 teaspoon sea salt
Heat oven to 350°F.
Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
Combine butter and cream cheese in bowl; beat at medium speed until well mixed. Slowly add melted chocolate, beating until smooth. Stir in mint extract and green food color; mix well.
Place whipping cream into another bowl; beat at high speed until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Gently stir whipping cream mixture into butter mixture. Spread mousse over cooled tart crust. Refrigerate 2 hours or until firm.
Beat egg whites and vanilla in bowl at low speed until fluffy; set aside.
Combine 1 cup sugar, water, corn syrup and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking 10-15 minutes, without stirring, until mixture reaches 238°F on candy thermometer.
Slowly pour hot sugar mixture into egg whites while beating on high, 3-5 minutes or until mixture is glossy, thick and forms fairly stiff peaks. Spread meringue over top of cooled mousse.
Heat oven to 425°F. Bake tart 3-6 minutes or until meringue is lightly browned. Cool completely in pan.
- Using a stand mixer makes meringue preparation easy.
- Meringue can also be browned by broiling 4 to 6 inches from heat, 45-60 seconds, or by using a kitchen torch.
- Make this dessert ahead by preparing crust and mousse filling. Refrigerate. Prepare meringue just before guests arrive.
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