More than 1 hour
Serves 6-8
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Ingredients:
Meringue:
- 1 slab (100g) dark chocolate
- 3 egg whites
- Pinch of salt
- ⅓ cup (80g) castor sugar
Topping:
- 1 slab (100g) dark chocolate
- ¼ cup (60ml) cream
- 3 mandarins
- Handful pomegranate rubies and fresh mint
Method:
- Preheat oven to 120°C
- For meringue, melt dark chocolate over a double boiler (a glass bowl over a pot simmering water), then cool slightly.
- Whisk egg whites with a pinch salt to medium peaks.
- Whisk in castor sugar, a teaspoon at a time until sugar has dissolved.
- Add ¼ chocolate and gently stir through meringue.
- Fold through remaining chocolate.
- Place spoonfuls of meringue on a baking tray and make a hollow in the centre of each one. Bake for 40 minutes until crisp and cooked through.
- Cool on a wire rack. (if it’s very humid outside, you can cool meringue in the switched-off oven too.)
- For topping, melt the remaining slab of dark chocolate and cream together.
- Serve each meringue topped with a spoonful of melted chocolate, segments of mandarin, a handful pomegranate rubies and fresh mint.
