Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Meringue | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Meringues
- 1/4 cup confectioners sugar
- 1/4 cup unsweetened cocoa powder
- 4 egg whites
- 3/4 cup sugar
- Mousse
- 1 16-oz. container frozen sliced strawberries in syrup, thawed
- 1/4 cup raspberry liquer or water
- 1 envelope unflavored gelatin
- 1 container whipped topping
- fresh whole strawberries for garnish
Directions
Heat oven to 200 degrees F.
Line 2 baking sheets with parchment paper.
Trace around 3 inch wide heart shaped cookie cutters on paper to form 8 hearts, invert paper.
Sift confectioners sugar and unsweetened cocoa powder, reserve.
Beat 4 egg whites until frothy.
Reduce speed, beat in 3/4 cup sugar until dissolved.
Increase speed, beat until stiff peaks form.
Sprinkle 1/3 cocoa mixture over meringue, fold in until combined.
Fold in remaining cocoa mixture.
Transfer to pastry bag fitted with large star tip. Pipe some meringue onto paper to fill in hearts. Pipe meringue rims along heart edges.
Bake 1 hour, turn off oven, let stand in oven 6 hours or until completely dry.
In blender, puree strawberries
In pot over low heat, combine raspberry liqueur or water, unflavored gelatin, and 1/4 cup strawberry puree, heat until gelatin is dissolved.
Add gelatin mixture to puree.
Fold in 1/3 of the container of whipped topping, thawed, until blended,
fold in remaining whipped topping.
Press plastic wrap against surface, refrigerate 6 hours.
Transfer mousse to pastry bag fitted with large star tip.
Pipe each heart with mousse.
Garnish with fresh whole strawberries
Makes 8 servings.