Meringue Mushrooms

• Swiss Meringue (page 317)
• 2 ounces bittersweet chocolate, finely chopped
• 3 ounces white chocolate, finely chopped

1. Preheat oven to 200F.
2. Line rimmed baking sheets with parchment paper.
3. Transfer Swiss meringue to a pastry bag fitted with a small plain tip (#6).
4. For caps, pipe dome shapes in various sizes, from 1/2 to 1 inch in diameter (the ones shown are larger), onto prepared baking sheets.
5. Flatten tips with a damp fi nger.
6. Pipe stems onto baking sheets, releasing pressure halfway and pulling up to form a peak.
7. Make one stem for each cap.
8. Bake the meringue shapes 1 hour, rotating baking sheets halfway through; reduce oven temperature to 175F.
9. Continue baking until meringue is completely dry to the touch but not taking on any color, 45 to 60 minutes more.
10. Melt bittersweet chocolate in a small heatproof bowl set over (not in) a pan of simmering water, stirring occasionally.
11. Using a small offset spatula, spread bottoms of cooled caps with a thin layer of melted bittersweet chocolate, and let set.
12. Melt white chocolate in another heatproof bowl set over (not in) a pan of simmering water.
13. Let cool, stirring, until thickened, then spread over dark chocolate.
14. Use a toothpick to draw lines through the chocolate from center to edge of caps to mimic gills; let set.
15. Using a paring knife, make a small hole in center of each coated cap.
16. Dip one end of each stem in remaining white chocolate, and insert into a hole; let set.
17. Store mushrooms up to 1 week in airtight containers, and keep in a cool, dry place.

swiss meringue, bittersweet chocolate, white chocolate

Taken from www.epicurious.com/recipes/food/views/meringue-mushrooms-389987 (may not work)