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.
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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
- 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.
- 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.
- 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.
- 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.
- Avoid refrigeration: They are best stored at room temperature, as the humidity in a refrigerator can make them lose their crispness.
Chocolate Meringue Shells
Equipment
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)
Instructions
- 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 meringue 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 i fluffy and cooled. Gently sandwich the meringues together with the chocolate ganache.