Chocolate meringues with chocolate cream

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By: Rachel Allen From: Market Kitchen

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This recipe is classed as easy

Rating 2.95 / 5 (19 votes)

Prep time:
30 min
Cook time:
45 min
makes 16-20

Rachel Allen’s chocolate-packed dessert is as light as a cloud and so simple to put together


1. Preheat the oven to 140C/120C fan/gas 1. Line two baking trays with greaseproof paper.

2. For the chocolate meringues: whisk the egg whites in a large mixing bowl until soft peaks form. Then, whisking continuously, gradually add in the caster sugar until the mixture reaches stiff peaks and is thick and glossy.

3. In a separate bowl, stir together the cocoa powder and grated chocolate, then gently fold into the meringue. Spoon tablespoonfuls of the mixture onto the prepared baking trays and transfer to the oven immediately. Bake for 40 minutes, or until the meringues lift easily off the paper. Set aside to cool on a wire rack.

4. For the chocolate cream: place the chocolate and cream into a heatproof bowl set over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl) and leave until the chocolate has melted. Stir to combine, then pour into another bowl and set aside to cool and thicken.

5. When the meringues and chocolate cream are cooled, sandwich the meringues with a tablespoonful of the chocolate cream and serve.


For the meringues

  • 3 egg whites
  • 150 g caster sugar
  • 2 tsp cocoa powder
  • 50 g medium dark chocolate, (around 50 per cent cocoa solids), grated or finely chopped

For the cream

  • 100 g dark chocolate, (around 70 per cent cocoa solids)
  • 50 ml double cream

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Latest Comment


need to try

MichelleM59998 MichelleM59998  Posted 09 May 2012 10:45 PM