Floating Islands with Chocolate Mousse and Creme Anglaise - vegetable oil spray

Method

• Preheat oven to 325F.
• Spray six 1/2-cup muffin cups with oil spray.
• Whisk sugar and egg whites in large metal bowl.
• Set bowl over saucepan of simmering water and whisk egg-white mixture until thermometer inserted into mixture registers 160F, about 5 minutes.
• Remove bowl from over water.
• Using electric mixer, beat meringue until soft peaks form.
• Reserve 1/2 cup meringue in bowl.
• Cover; chill.
• Spoon remaining meringue into prepared muffin cups, dividing equally.
• Smooth tops with knife.
• Place muffin cups in large glass baking dish.
• Pour enough hot water into dish to come halfway up sides of muffin cups.
• Bake until meringue is set but still moist, about 25 minutes.
• Remove muffin cups from dish.
• Cool to room temperature.
• Cover; chill.
• Place 3 ounces chopped chocolate in medium bowl.
• Bring cream to simmer in heavy small saucepan.
• Pour cream over chocolate.
• Stir until chocolate melts and mixture is smooth.
• Let chocolate mixture stand at room temperature until cool to touch but not set, about 30 minutes.
• Beat creme fraiche in another medium bowl until soft peaks form.
• Fold creme fraiche and reserved 1/2 cup meringue into chocolate mixture.
• Leaving meringue in each muffin cup, scoop out center of each meringue, forming cup with 1/2-inch-thick bottom and sides.
• Fill meringue cups with mousse.
• Cover and chill until set, at least 1 hour.
• Spoon Creme Anglaise onto plates.
• Run small sharp knife around sides of meringue cups.
• Carefully turn meringues out.
• Place atop sauce.
• Sprinkle shaved chocolate over.
• Garnish with berries.