Ingredients and Directions
Start making chocolate ganache by chopping chocolate and putting in large stainless steel bowl.
Heat heavy cream to boil. Pour over chocolate. With a whisk, continue to stir until all chocolate is melted and ganache is smooth and silky. Then stir in sesame seeds.
Pour ganache into shallow pan to cool.
Next, make the meringue by whipping whites and cream of tartar in stand mixer on high until soft peaks form.
Then slowly add sugar and whip until stiff peaks form. Set aside.
Now with a small scoop, make golf ball size chocolate ganache balls.
Then stick each chocolate ball with a skewer and dip into meringue to coat. Then place on nonstick cooking mat, remove skewer. Repeat until all are done.
Put meringues into dehydrator set at 100°F – or oven with pilot light, but no heat – overnight or for at least 12 hours.
To assemble, place two tablespoons of apricot coulis on plate. Top with chocolate-filled meringue.
- 8 oz. dark chocolate
- 1 cup heavy cream
- 2 Tbsp. black sesame seeds, toasted
- 4 large egg whites
- 1 cup sugar
- 1 tsp. cream of tartar
- 1/2 cup apricot coulis (recipe follows)
- Apricot Coulis
Bring brandy to boil until flames cook off. Then add apricots, sugar, water and orange peel and remove from heat.
After about five minutes, remove orange peel and puree ingredients until smooth.
- 1 cup dried apricots
- 1/4 cup brandy
- 1/2 cup sugar
- 1/2 cup water
- 2 strips orange peel
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.