This is one of those desserts where nothing is set in stone and you can pretty much add anything you desire, staying true the ‘mess’ ethos. We’ve gone with a very loose rocky road interpretation, but as long as you’ve got some sort of chocolate element along with the classic whipped cream and meringue then it can definitely be classed as a Chocolate Eton Mess. And you can even go as far as to include strawberries if they’re in season!
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4 Egg Whites
220g Caster Sugar
25g Cocoa Powder
50g Unsalted Butter
25g Cocoa Powder
50g Brown Sugar
3tbsp Milk
300ml Double Cream
90g Mini Marshmallows
50g Chopped Mixed Nuts
40g Chocolate Buttons
1. Heat your oven to 150C/Gas Mark 3 and line a baking tray with parchment.
2. Whisk your eggs whites in a large, clean, metal bowl until they form soft peaks. Gradually whisk in the caster sugar and cocoa bit by bit until you have a thick and glossy meringue mix.
3. You can either spoon small rounds on the baking tray – these should take 20-25 minutes to cook – or you can put all the meringue mix in one flat circle on the baking sheet. This will give you a softer, chewier meringue in the middle. If you choose this option, reduce your oven temperature a small amount and bake for slightly longer – remember to check the outside of the meringue isn’t burning.
4. While you are waiting for your meringue to bake, start on the chocolate sauce – put all the ingredients in a small saucepan on a low heat. Keep stirring until the sugar has dissolved – this should take about 5-7 minutes. Remove from the heat and keep to one side.
5. Whisk your double cream until it thickens – be careful not to over whip or it will be too stiff.
6. Break up your meringue into small-medium chunks and fold into the cream along with the remaining dry ingredients. Spoon into portions and top with the chocolate sauce.
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