Chocolate Divinity
1 cup walnuts
3 cups sugar
1/2 cup water
1/3 cup light corn syrup
2 large egg whites
8 ounces mini chocolate morsels
Preheat the oven to 325�F. Toast the walnuts on a baking sheet in the
preheated oven for 8 to 10 minutes. Cool to room temperature. Process
the walnuts in the bowl of a food processor fitted with a metal blade
until finely chopped, about 8 to 10 seconds. Heat the granulated sugar,
water and corn syrup in a 3-quart saucepan over medium-high heat,
stirring to dissolve the sugar. Bring to a boil. Continue to boil,
stirring often, until the temperature of the syrup reaches 250�F, about
5 minutes.
As soon as the syrup begins boiling, place the egg whites in the bowl of
an electric mixer fitted with a balloon whip. Whisk on high speed until
soft peaks form, about 4 minutes. Change the mixer speed to medium.
Carefully and slowly pour the 250�F syrup into the whisked egg whites
and continue to whisk on medium until the meringue is very thick, about
4 minutes.
Remove the bowl from the mixer. Working quickly, use a rubber spatula to
fold the walnuts and then the chocolate morsels into the meringue
creating a variegated mixture. Divide the mixture into 24 large heaping
tablespoons onto a two large pieces of waxed paper, using a finger to
push the mixture off the spoon onto the wax paper. Allow to cool to room
temperature for about an hour before storing in a tightly sealed plastic
container.
Yield: 2 dozen
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