Thursday, January 21, 2010


(Continuing our Meringue Dessert Escapade)

Next we tried a meringue shell with a chocolate insert, a recipe taken from my beloved Betty Crocker's Cookbook, 1976 printing.  This is a great idea, because it gives you something to do with the egg yolks left over from making the meringue.


Meringue Shell  (I used half of my favorite recipe)
2/3 C. sugar
2 T. cornstarch
1/8 tsp. salt
3 egg yolks, slightly beaten
1 1/2 C. milk
2 oz. unsweetened chocolate
1 tsp. vanilla
1 C. chilled whipping cream
1/4 C. confectioners' sugar

Blend sugar, cornstarch, and salt in medium saucepan.  Combine egg yolks and milk; gradually stir into sugar mixture.  Add chocolate.  Cook over medium heat, stirring constantly, till chocolate melts and mixture thickens & boils.  Boil & stir 1 minute.  Remove from heat; stir in vanilla.  Cool to room temperature; chill 1 hour.  Spoon into shell.  Chill at least 12 hours.

In chilled bowl, beat cream and confectioners' sugar till stiff; spread on filling.

I spread the meringue shell into a circle with a crater in the center and the sides built up, to hold the pudding.  This time around, I learned that it's helpful to have wax paper underneath it, so it won't stick.  Otherwise, you end up with secret folk standing silently in the kitchen, scraping and licking the cookie sheet. Better to get it inside the tummy first time around, I think!

We liked this one! 

The quick quick route to this recipe would be to put some store-bought meringue cookies in each single-serving bowl.  Add some store-bought chocolate pudding and squirt ready-made whipping cream on top.  The chocolate pudding wouldn't be the same thicker and heavy chocolate as this recipe, but...pudding is NEVER bad, is it?


  1. Oh my word, do you know how hungry I am for chocolate today???? That looks good!

  2. and now I shall share my favorite chocolate pudding recipe with you. It is rich and easy. Mr Music made it for us last night (in a regular pie crust) but we shallhave to try it in meringue... Microwave Mocha-Fudge Pudding (this was on a cornstarch box)2 1/2 c milk2 T corn starch (oh, I hope you can do corn starch? or a sub?)1 tsp vanilla1 C semisweet chocolate chips1 tsp instant coffee powderIn medium microwavable bowl stir milk, corn starch, and vanilla until smooth. Microwave on high, stirring three times with a fork or wire whisk, 7-9 minutes or until boiling; boil 1 minute. Stir in chocolate chips and coffee powder until smooth. Stir into dessert dishes. Cover, shill. Garnish as desired. Use 3 T cornstarch instead of 2 for a pie.  :)

  3. I have almost an identical recipe to that in my beloved Nigella Lawson How to Eat cookbook. She also suggests piling a bunch of fresh berries all over it. Oooh, pomegranate too... mmm...

  4. @TobyBo - Thanks for this recipe!  I'm all for having the guys do it; I'll have to set my Younger Son to work.