Double Chocolate Friday!

Oh My Gooey Chocolate Gotta Have it!
Happy Friday {Eat Double!}

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets 
with nonstick spray. Melt 1 cup chocolate chips 
in glass bowl in microwave, stirring 
twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to 
soft peaks. Gradually beat in 1 (I halved the sugar 
here) cup sugar. Continue beating until mixture resembles 
soft marshmallow creme. Whisk 1 cup sugar, cocoa, 
cornstarch, and salt in medium bowl to blend. On low 
speed, beat dry ingredients into meringue. Stir in 
lukewarm chocolate and 1/2 cup chocolate 
chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon 
dough into ball; roll in sugar, coating thickly. Place on
 prepared sheet. Repeat with remaining dough, spacing
 2 inches apart. Bake until puffed and tops crack, about 
10 minutes. Cool on sheets on rack 10 
minutes. Transfer to rack; cool.

Yield: Makes about 18

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