Chocolate Breathless

  • Active Time 30m
  • Total Time 2h

Makes 12 servings


  • For the Mousse:
  • 1 pound semisweet chocolate, broken into pieces
  • 4 large eggs, separated
  • 1/3 cup water
  • 1/3 cup dark rum
  • 3 cups heavy cream
  • 1/3 cup granulated sugar
  • For the Meringue:
  • 7 large egg whites
  • 3/4 cup granulated sugar
  • 1 heaping cup plus 2 tablespoons confectioners' sugar
  • 3/4 cup unsweetened cocoa powder



Place the chocolate in the top half of a double boiler over simmering water to melt. Place the 4 egg yolks in a large bowl, add the water and the rum and whisk to blend thoroughly. Stir in the melted chocolate.

Whip the cream until it forms stiff peaks. Set aside.

In a medium bowl, beat the 4 egg whites until foamy. Add the sugar and continue to beat until the mixture forms stiff peaks. Fold the beaten egg whites into the chocolate mixture, then fold in the whipped cream. Refrigerate until ready to serve.


Preheat the oven to 150 degrees F.

In a large bowl, beat the 7 egg whites until foamy. Add the granulated sugar and continue to beat until the mixture forms stiff peaks. Sift together the heaping cup of confectioners' sugar and the cocoa, then fold gently into the egg whites. Do not overmix. Spoon the mixture into a pastry bag fitted with a plain 1/2-inch tube. (If a pastry bag is unavailable, use a tablespoon).

Line 2 baking sheets with parchment or wax paper. Pipe thirty-six 2-inch disks, or place heaping tablespoonfuls of meringue onto the sheets, about an inch apart. Pipe long lines with the rest of the meringue. Place in the preheated oven, with the oven door left open 1 inch, and bake for about 1 1/2 hours or until firm. Remove from the oven and let cool. (The chocolate meringues can be made a day in advance and stored in a dry, airtight container until ready to serve.)

Chop the meringue lines into 1/2-inch pieces and set aside.

Place a meringue disk on a flat work surface and top with a layer of chocolate mousse. Add another meringue disk, then more mousse. Complete the stack with another meringue. Frost the top and sides of the stack with mousse, then sprinkle chopped meringue pieces on top. Repeat the assembly with the remaining meringue disks, making 12 servings in all.

Place a meringue stack on each of 12 individual-serving plates and dust the tops lightly with the remaining 2 tablespoons confectioners' sugar. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3987

nutrition information per serving

554 calories; 36g total fat; 152mg cholesterol; 81mg sodium; 56g carbohydrates; 4g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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