Mini Boccone Dolce

 

These delicate and light Mini Boccone Dolce's are festive and incredibly tasty! Babies of the Boccone Dolce cake. It's difficult to stop at just one since the meringue foundation leaves you wanting more.

 

Ingredients

Ingredients for Meringue:

 

3 large egg whites

1 cup sugar granulated

pinch of salt

pinch of cream of tartar

 

Vanilla Whipped Cream

1 Cup heavy cream at least 33% fat content

⅓ Cup sugar

1 tsp vanilla extract or vanilla emulsion

 

Ingredients for Chocolate Ganache:

2 Tbsp chocolate chips dark chocolate

2 Tbsp boiling hot heavy whipping cream

Also:

40 pcs raspberry

10 pcs blackberry cut in half

 

 

Pre - heat to 200°F and position the rack in the center. Cast aside a baking sheet lined with parchment paper.

 

In a properly cleaned glass or stainless steel dish, combine the three egg whites, a bit of salt, and a pinch of cream of tartar. It should be free of oil and egg yolk. If there isn't, the meringue won't whip correctly.

 

 

Beat the egg whites with a mixer until somewhat frothy, then add the sugar one table spoon at a time while continuing to whip. Maintain whipping on high for about 5 minutes after you've added all of the sugar (if you multiply the recipe, make sure to multiply the whipping time as well). The egg whites should be very thick and pearly white.

 

Fit a star tip to a ziplock bag or a pastry bag. Fill the bag halfway with meringue and pipe 2 inch stars 2 inches apart. To pipe, lift the piping bag approximately 1 inch above the baking sheet and push until a 2 inch star is piped, then stop pushing and rapidly pull up.

 

If you don't like the star pattern, simply pour the meringue onto the sheet.

Make an indent in the center of the meringue with a teaspoon or a mellon baller.

 

Cook for 1.5 to 2 hours, depending on the size of your oven. Remove one from the oven and allow it to cool completely to see whether the meringue is dry. Now, split it apart and make sure the center is completely dry and not wet. Turn off the heat, open the oven door just enough to insert a wooden spoon in, and allow to dry fully.

 

 

Meringues can be made in advance; simply store them in an airtight container until ready to assemble.

 

Making Vanilla Whip Cream (Chantilly Cream)

In a mixing bowl, combine all of the ingredients (1 cup heavy whipping cream, 3 tablespoons sugar, 1 tablespoon vanilla extract/emulsion) and beat with an electric mixer until medium peaks form, about 1-2 minutes. Make a star-shaped ziplock/pastry bag. Fill the bag halfway with the prepared cream.

 

To make the ganache, follow these steps:

Allow heavy cream to rest for 2 minutes on top of the chocolate chunks. Stir until completely smooth. Place in a ziplock bag. Cut a corner of the bag.

 

To Put Together

Assemble the Mini Boccone Dolce's using the remaining ingredients.

Drizzle each meringue nest with chocolate ganache. With the Vanilla Whipped Cream, make a star. Garnish with a few of berries and a mint leaf.

Place in the refrigerator until ready to serve. Can be prepared up to 12 hours ahead of time, but is best served within 2-3 hours of completion.