For the Meringue

• Preheat oven to 275F and line baking sheet with parchment paper.
• In a large bowl, with whisk or mixer with whisk attachment, add the Egg Whites and start to whisk until stiff peaks start to form, 5 - 10 minutes.
• Gradually add in Sugar, a little at a time until well incorporated.
• Continue to whisk and slowly add in the sifted Cocoa Powder, keep whisking until well blended and peaks are stiff and you know it's ready when you rub a little of the Meringue batter between your fingers and it's smooth and not grainy from the sugar, if grainy - then continue to whisk just a minute or two longer and it should be ready.
• With a rubber spatula, gently fold in the chopped Chocolate and if using toasted nuts, add them now as well.
• On parchment lined baking sheet, generously spoon a heaping tablespoon of Meringue about 2 inches apart.
• Bake the Meringues for about 40 minutes or until the Meringues can easily be removed from parchment paper.
• Once Meringues are baked, turn off the oven and allow the Meringues to cool in the oven for at least an hour. This step prevents the Meringues from cracking.

Chocolate Cream

• Melt the Chocolate and Cream together, stirring continuously over low heat until glossy and smooth. Set aside to cool. Do not refrigerate, keep at room temperature until needed.

Whipping Cream

• In a large bowl, beat the cold cream until stiff peaks start to form, be careful not to over whisk or you'll end up with butter.

Assembly

• Start with the first Meringue cookie adding a drizzle of the cooled Chocolate Sauce followed by a generous dollop of freshly whipped Cream. Add as many or as few layers as you desire. Dust with powdered sugar and more cocoa if desired.

Note: To prevent the Meringues from cracking, once baked leave them in the oven with the heat turned off and allow them to cool down with the oven for at least an hour.

Serving it up: You can use just one layer or continue to add more as in the pictures. If you prefer you can also add toasted nuts to the Chocolate Sauce or gently folded into the Meringues before baking. They are also delicious served with fresh berries scattered over the cream!

Makes 12 (2-3 inch) Meringues