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Chocolate Concord PÔve: Submitted by: Siobhan Martin | Date Added: 23 Sep 2013
Listed in: Sweets / Cakes

For Chocolate Meringues
1Ż Qt egg whites
3 lbs sugar
3 lbs powdered sugar
12 ounces cocoa

Concord Mousse for PÔve
3 lbs + 6 ounces dark chocolate
2 lbs + 4 ounces butter
35 yolks

45 whites
12 ounces sugar

Cooking Instructions

Makes one baker's sheet of PÔve, which is 26"x18". For most home uses this recipe should be cut in half and a half sheet used.

This is one of Siobhan's favorite recipes from DÚlice European Bakery & Cafe. It's very sweet.

For Chocolate Meringues
1) Preheat oven to 200-225░F.
2) Whip egg whites on high until firm.
3) Slowly add sugar while beating on high.
4) Sift the powdered sugar and cocoa twice and fold in ⅓ by hand then the rest.
5) A full sheet pan (these are big), grease and flour or use Baker's Joy floured spray on the edges, put parchment on the bottom.
6) Pour the meringue into the pan and spread with as little motion as you can, to keep minimize deflating, to the edges.
7) Bake for 35 minutes then check it. If the edges are pulling away then let it go another 5 minutes, turn the oven off, don't open the door, and leave it in the over for about 12 hours.

Concord Mousse for PÔve
1) Melt and cool the dark chocolate slightly.
2) Whisk in butter until blended.
3) Whisk in yolks, a few at a time.
4) Whip the egg whites and slowly add in the sugar. Fold into chocolate mixture by hand. Chill.

1) Take the meringue out of the pan and cut it with a serrated bread knife into 4 equal pieces (go ahead and cut through the paper which helps keep it together as you move it for assembly).
2) Remove the parchment from a layer and put on serving dish. Layer ⅓ of mousse with frosting spatula. Again, remove parchment and put on a layer of meringue. Layer with ⅓ of mousse; do again and top with last layer of meringue.
3) Keep and serve chilled.

From Siobhan's notebooks, this recipe from DÚlice European Bakery and Cafe, Omaha.

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