Besos de moza

Method11 steps

1. 1

   Step 1: Melt the chocolate (1 cup) in the microwave for 20 seconds. Blend until smooth. In case more heat is needed, use 15 second intervals. Set Aside to cool down.

   Uses 1 cup semisweet chocolate (chopped)

2. 2

   Step 2: Mix the cold water (¼ cup) and gelatin before placing it in a pan at low heat. Stir till the gelatin powder fully dissolves.

   Uses ¼ cup cold water · 1 tablespoon unflavored gelatin

3. 3

   Step 3: Fill a pot about one-third full with water and bring to a gentle simmer. Set a heatproof bowl above the water without allowing its base to touch the water.

   Uses water for the simmering bain-marie; separate from ¼ cup gelatin water

4. 4

   Step 4: Add the pasteurized egg whites (3) to the bowl and whisk over the simmering water until bubbly.

   Uses 3 pasteurized egg whites, about 120 g, suitable for whipping

5. 5

   Step 5: Keep the water gently simmering. Gradually whisk the sugar (1 cup) into the egg whites until dissolved, then whisk in the dissolved gelatin mixture.

   Uses 1 cup white sugar or light brown sugar · gelatin dissolved in ¼ cup water · pasteurized whites whisked over simmering water

6. 6

   Step 6: Remove the bowl from the heat and keep whisking until the mixture holds stiff peaks. Transfer to a piping bag.

   Uses warm egg whites with sugar dissolved and gelatin mixed in

7. 7

   Step 7: For a clean workspace, add the cookies to baking sheet lined with parchment paper.

   Uses cookies (as a base)

8. 8

   Step 8: Pipe the mixture over the cookie base and make sure to fully cover them. Chill in the fridge for 10 - 15 minutes.

   Chill Meringue · 15 minUses stiff-peak meringue placed in piping bag · cookies laid on parchment-lined tray

9. 9

   Step 9: Before pouring the chocolate, make sure the meringue mixture has hardened a bit. Alternatively, place the chocolate in a tall glass and dip the meringue cookies into it.

   Uses cookie bases with meringue chilled 10–15 minutes · melted chocolate cooled slightly but still fluid

10. 10

    Step 10: Make sure everything has a thin chocolate coating. from the tip to the cookie base. chill in the fridge for 10 - 15 minutes till you have a hard chocolate shell.

    Chill Chocolate Coat · 15 minUses meringue cookies thinly coated in chocolate

11. 11

    Step 11: Carefully take it out of the parchment paper before serving.

    Uses coated cookies chilled until chocolate shell sets