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Meringues with Maltesers and chocolate mousse recipe
Meringues with Maltesers and chocolate mousse recipe
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Meringues topped with malt bombs and mousse are a delectable treat.
Ingredients:
  • 3 egg whites, at room temperature
  • 165g (3/4 cup) caster sugar
  • 60g dark chocolate, melted
  • 140g dark chocolate, chopped
  • 400ml thickened cream
  • Maltesers, coarsely chopped, to decorate
Instructions:
  • Preheat the oven to 120C/100C fan forced. Line a baking tray with baking paper and trace six 10cm-diameter circles. Flip the paper onto the tray.
  • Beat egg whites with electric beaters until firm peaks form. Slowly add sugar, one tablespoon at a time, beating thoroughly after each addition until sugar is dissolved.
  • - Using a spoon, dollop the meringue onto the prepared tray and spread it out, following the circle outlines. - Drizzle the melted chocolate over the meringues and gently swirl it with a flat-bladed knife. - Create a small indentation in the center of each nest. - Bake for 1 hour and 30 minutes or until the meringues are firm. - Turn off the oven and let the meringues cool completely inside with the door closed.
  • 1. In a heatproof bowl, add chopped chocolate. 2. In a small saucepan, heat half of the cream until almost boiling. 3. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until the chocolate has melted. Allow it to cool at room temperature. 4. Using electric beaters, whip the remaining cream until firm peaks form. 5. Fold in ½ cup of the cooled chocolate mixture. If needed, beat briefly to thicken.
  • Top the meringues with a generous portion of chocolate mousse, pour over the remaining chocolate mixture (warm it slightly to make it pourable, if necessary), and finish with a sprinkle of chopped Maltesers.

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