Chocolate Mocha Meringue Sandwiches
Crisp chocolate meringue cookies layered with frozen RC Chocolate Mousse Mix and frozen Mocha Chantilly cream, set on an artfully feathered caramel crème anglaise plate.
Yield / Servings
1 Plated Dessert
Category
Desserts / Whipped Desserts
Ingredients
7 Components
RC Chocolate Mousse Mix
Prepared & frozen disc
1 package
Chocolate Meringue Cookies
2 each
Mocha Chantilly Crème Filling Frozen layer
1 portion
Caramel Crème Anglaise
RC Crème Anglaise combined with caramel
3 oz.
RC Caramel Sauce
For plate decoration
2 oz.
Fresh Raspberries
3 each
Cocoa Powder
For dusting
Preparation Steps
1
Layer the Meringue Sandwich
Construct the frozen dessert sandwich starting with one chocolate meringue cookie on the bottom. Top with a portion of frozen prepared RC Chocolate Mousse Mix, followed by a layer of frozen Mocha Chantilly crème filling, and cap with the second chocolate meringue cookie.
2
Prepare Sauce Canvas
Spread 3 oz. of Caramel Crème Anglaise (prepared by combining RC Créme Anglaise Sauce Mix with caramel) smoothly onto a chilled 12-inch dessert plate. Drizzle 2 oz. RC Caramel Sauce in concentric circles over the crème anglaise and drag a toothpick outward to create decorative webbed designs.
3
Plate & Garnish
Place the assembled chocolate meringue sandwich directly in the middle of the decorated plate. Arrange 3 fresh raspberries along the rim of the plate.
4
Finish & Serve
Dust the top of the sandwich lightly with cocoa powder. Allow to rest briefly and serve right as the frozen mousse layers begin to soften into a silky cream texture.
Chef Notes & Plating Tips
Make-Ahead Prep: Pre-fill and freeze discs of RC Chocolate Mousse Mix in silicone disc molds for rapid, consistent banquet assembly.
Sauce Pairing Option: Substitute or feather with RC Raspberry Coulis Dessert Sauce Mix alongside the caramel for a vibrant tart berry accent that complements the rich chocolate and coffee notes.