Wyevale Garden Centres

Chocolate Cherry Meringue

Read our recipes from Chris' Recipe Book - Wyevale Garden Centres
Chocolate Cherry Meringue
Chocolate Cherry Meringue
Serves: 6
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Difficulty: 4/5 rating

Very naughty and very nice...



The meringue

  • 4 eggs (preferably free range)
  • 250g caster sugar
  • 25g cocoa powder, sifted
  • 40g dark chocolate (min 70% cocoa content) chopped

The sauce

  • 120g dark chocolate (min 70% cocoa content)
  • 400ml double cream
  • 25g icing sugar
  • 2 tsp vanilla essence
  • 500g morello cherry pie filling or fresh raspberries
  • 6 sprigs fresh mint

Preparation Method

Preparation Method

Measure out all the ingredients for the meringues. Separate the eggs carefully and put the whites into a completely clean, grease free mixing bowl (or they won't whisk properly). Whisk at high speed for 2 - 3 minutes or until stiff peaks are formed. Reduce the speed slightly, gradually pour in the caster sugar and whisk until the mixture is thick, glossy and holds a trail. Add the cocoa powder and mix for 15 seconds before gently folding in the chopped chocolate.

Put 8 blobs on a metal tray lined with baking parchment, flatten slightly and bake for 1 ½ hours in an oven preheated to 50°c until completely dried out. Leave to cool.

To make the sauce slowly melt the remaining 120g chocolate with 200ml water in a saucepan, stirring all the time. Remove from heat and allow to cool.

To serve...

Lightly whisk the cream, icing sugar and vanilla essence together until the mixture just forms soft peaks. Spoon a good dollop of this heavenly goo onto each meringue and top with the cherries or raspberries. Zig zag that calorie-free chocolate sauce (everything with chocolate in it is calorie free in our book during the cold winter months) onto 8 plates, artfully arrange your delightful work of art on the pattern and finish with a sprig of mint. OH YUM.