Meringue Mushrooms

Directions

1. 1
   Preheat oven to 200F.
2. 2
   Line rimmed baking sheets with parchment paper.
3. 3
   Transfer Swiss meringue to a pastry bag fitted with a small plain tip (#6).
4. 4
   For caps, pipe dome shapes in various sizes, from 1/2 to 1 inch in diameter (the ones shown are larger), onto prepared baking sheets.
5. 5
   Flatten tips with a damp fi nger.
6. 6
   Pipe stems onto baking sheets, releasing pressure halfway and pulling up to form a peak.
7. 7
   Make one stem for each cap.
8. 8
   Bake the meringue shapes 1 hour, rotating baking sheets halfway through; reduce oven temperature to 175F.
9. 9
   Continue baking until meringue is completely dry to the touch but not taking on any color, 45 to 60 minutes more.
10. 10
    Melt bittersweet chocolate in a small heatproof bowl set over (not in) a pan of simmering water, stirring occasionally.
11. 11
    Using a small offset spatula, spread bottoms of cooled caps with a thin layer of melted bittersweet chocolate, and let set.
12. 12
    Melt white chocolate in another heatproof bowl set over (not in) a pan of simmering water.
13. 13
    Let cool, stirring, until thickened, then spread over dark chocolate.
14. 14
    Use a toothpick to draw lines through the chocolate from center to edge of caps to mimic gills; let set.
15. 15
    Using a paring knife, make a small hole in center of each coated cap.
16. 16
    Dip one end of each stem in remaining white chocolate, and insert into a hole; let set.
17. 17
    Store mushrooms up to 1 week in airtight containers, and keep in a cool, dry place.