Johnny Iuzzinis Chocolate Soup Recipes

Steps:

• Preheat oven to 200 degrees F.
• Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
• Bake for about 1 hour or until the meringue is hard and completely dried out.

Steps:

• Place chocolate in a large heatproof bowl. Bring heavy cream to a boil in a small saucepan. Add 1/4 of the cream to the chocolate and stir with a spatula until the chocolate begins to melt. Continue adding the cream, in three batches, stirring after each addition, until the chocolate is melted and the mixture is smooth and shiny. Place plastic wrap directly on the surface and keep at room temperature until ready to use.

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
• Place egg whites, sugar, and lemon juice in the bowl of an electric mixer. Place bowl over a saucepan of simmering water, and whisk constantly while rotating the bowl until sugar is dissolved and mixture is warm. Attach bowl to electric mixer fitted with the whisk attachment and beat until stiff peaks are formed, about 10 minutes.
• Fit a pastry bag with a 1/2-inch plain round tip. Transfer meringue to pastry bag. To create mushroom stems, pipe meringue in an upwards motion onto the prepared baking sheet, applying even pressure until you have a strip of meringue about 1 inch in length with a point at one end and a flat side at the other. To create mushroom caps, hold the pastry tip about 1/4 inch above the prepared baking sheet and apply pressure to the bag until a 3/4-inch round is formed. Continue making stems and caps as desired, making sure to reserve about 1/4 cup meringue for attaching the stems to the caps.
• Dust mushroom caps with cocoa powder. Transfer baking sheet to the oven and bake until meringue is firm, about 1 hour.
• Using a small paring knife, make a tiny incision in the center of the flat underside of the mushroom caps. Pipe a tiny bit of reserved meringue. Place the caps over the pointed ends of the stems, return mushrooms to baking sheet and continue to bake until meringue is hard and completely dry, about 2 hours. Store in a covered container at room temperature.

Steps:

• Bring sugar and 2 cups water to a boil in a saucepan over medium heat and cook, stirring, until sugar has dissolved. Let cool completely.