Ingredients for Chocolate Meringue Fudge Cups
- Semisweet Baking Chocolate
- 1/4 cup (60ml) canola oil
- 1/4 cup (30g) unsweetened cocoa powder
- 4 large egg whites
- 1 cup (200g) packed light brown sugar
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How to Make Chocolate Meringue Fudge Cups
- Preheat your oven to 350°F (175°C) and line a 10-cup muffin tin with paper liners.
- In a microwave-safe bowl, combine 6 ounces (170g) of baking chocolate and 1/4 cup (60ml) of canola oil.
- Microwave on high for 1-2 minutes, or until melted and smooth. Stir until fully combined.
- Stir in 1/4 cup (30g) unsweetened cocoa powder. Let the mixture sit for at least 5 minutes to cool slightly.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1 cup (200g) brown sugar, continuing to beat on high speed for about 3 minutes, or until the egg whites have tripled in volume and form stiff, glossy peaks.
- Reduce the mixer speed to medium-low. Gently fold in the melted chocolate mixture until just combined. Be careful not to deflate the egg whites.
- Spoon the batter into the prepared muffin liners, filling each about 3/4 full.
- Bake for 12-18 minutes, or until the meringue is puffed and the centers are just set. The tops will be lightly browned and may crack.
- Let the fudge cups cool completely in the muffin tin before serving. Top with whipped cream or your favorite ice cream for an extra touch of indulgence!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
102g
Fat
15g
Carbs
9g
