Easy Chocolate Meringue Shells: The Perfect Dessert

When it comes to desserts, few things can rival the delicate, airy texture and rich flavour of a chocolate meringue shell. These bite-sized treats are not only visually stunning but also incredibly versatile, making them the perfect dessert for any occasion. Whether you’re hosting an elegant dinner party, planning a romantic date night, or simply craving something sweet and satisfying, these easy chocolate meringue shells are sure to impress.

Meringue Shells With Chocolate Ganache

Indulge in the heavenly combination of Meringue Shells with Chocolate Ganache – a dessert that is sure to satisfy your sweet tooth. These elegant meringue shells are filled with a velvety smooth chocolate ganache, creating a perfect balance of flavours and textures. The crispness of the meringue beautifully complements the richness of the ganache, making every bite a delightful experience. With only 2 ingredients for a basic meringue, it’s so easy to put together.

Why you’ll love this recipe:

• Simple ingredients: This recipe uses basic pantry staples, making it easy to whip up anytime.
• Elegant presentation: The stunning appearance of these meringue shells will impress your guests and elevate any occasion.
• Versatile dessert: These shells can be served on their own or paired with various fillings and toppings for endless dessert possibilities.
• Perfect for entertaining: The bite-sized nature of these treats makes them ideal for parties or gatherings where guests can easily enjoy them.
• Satisfying for chocolate lovers: The rich chocolate ganache filling will delight anyone who craves a decadent chocolate dessert.

Ingredients

Meringue Shells

• 4 Egg Whites
• 250 g Caster Sugar

Chocolate Ganache

• 125 g Plain Chocolate (chopped)
• 125 ml Double Cream

Decoration

• 60 g Plain Chocolate (chopped)

How To Make Chocolate Meringue Shells

Basic Meringue Method

• Preheat the oven to 120℃/100℃fan, Gas ½.
• Whisk the egg whites in a large clean bowl at maximum speed until the whites are stiff and look like clouds.
• Keep the mixer on maximum speed, add the caster sugar a teaspoon at a time and continue whisking until the mixture is stiff and shiny.
• Pipe the mixture on baking paper as preferred. Use a cookie cutter to draw circles on baking paper to use as a guide. Start in the middle and work your way out. Bake for about 1 hour and 10 minutes until firm. Leave to cool.

Decorate

• Melt the 60g chocolate in the microwave (20 seconds at a time), drizzle over the cooled meringues and leave to set.

Ganache

• Put the chocolate and cream in a saucepan and heat gently until the chocolate has melted.
• Remove the pan from the heat and whisk the ganache for about 5 minutes until the mixture is fluffy and cooled. Gently sandwich the meringues together with the chocolate ganache.

Storage

1. Cool completely: Allow them to cool fully on a wire rack before attempting to store them. Storing warm meringues can create condensation, making them soggy.
2. Choose an airtight container: Place them in an airtight container, preferably with a tight-fitting lid. This will help prevent moisture from entering and keep them crisp.
3. Separate layers: If you need to stack them, use parchment paper or wax paper between the layers to prevent them from sticking together or breaking.
4. Store in a cool, dry place: Keep the container in a cool, dry place, away from direct sunlight or heat sources. Avoid storing them in humid areas, such as near a dishwasher or oven, as humidity can cause them to become soft.
5. Avoid refrigeration: They are best stored at room temperature, as the humidity in a refrigerator can make them lose their crispness.