Chocolate Divinity
1 cup walnuts
3 cups granulated sugar
1/2 cup water
1/3 cup light corn syrup
2 large egg whites
8 ounces chocolate mini 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 toe 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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