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desserts-baking

Mocha Meringues with Whiskey Cream, Chocolate Sauce and toasted Hazelnuts

Serve as one large cake or as individual portions!

80 12
Mocha Meringues with Whiskey Cream, Chocolate Sauce and toasted Hazelnuts | DonalSkehan.com, Serve as one large cake or as individual portions!

desserts-baking

Mocha Meringues with Whiskey Cream, Chocolate Sauce and toasted Hazelnuts

Serve as one large cake or as individual portions!

80 12
Friday, April 9, 2010

For the meringues:

250g icing sugar

4 egg whites

2 tsp of cornflour

1 tsp of white wine vinegar

10g of good quality cocoa powder

2 tsp of instant espresso powder

60g of chopped toasted hazelnuts

For the dark chocolate sauce:
30g caster sugar

60ml of water

50g of good quality dark chocolate, finely chopped

1 tsp of cocoa powder

1/2 tsp of espresso powder

For the Whiskey cream:

375ml of cream

3 tbsp of Jameson whiskey

3 tbsp of icing sugar

 

Baking tray x2

Standing food mixer or electric hand whisk

Sieve

Small saucepan

 

80 mins
Serves 12

This batter makes a really chewy, marshmallow meringue, which goes perfectly with the whiskey cream. If you aren’t a coffee fan, drop the espresso powder from the recipe and replace it with more cocoa powder.

 

Preheat the oven to 150°C/300°F/Gas Mark 2. Line two baking trays with baking parchment.
Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar. When this is mixed through, sift the cocoa powder and espresso powder over the meringue mix and gently fold in.
Using a tablespoon, place 3inch/8cm spoonfuls of the meringue mix onto the baking tray and flatten each one gently in the centre with the back of a spoon. Bake for 45 minutes.
80 mins
Serves 12

Ingredients

For the meringues:

250g icing sugar

4 egg whites

2 tsp of cornflour

1 tsp of white wine vinegar

10g of good quality cocoa powder

2 tsp of instant espresso powder

60g of chopped toasted hazelnuts

For the dark chocolate sauce:
30g caster sugar

60ml of water

50g of good quality dark chocolate, finely chopped

1 tsp of cocoa powder

1/2 tsp of espresso powder

For the Whiskey cream:

375ml of cream

3 tbsp of Jameson whiskey

3 tbsp of icing sugar

 

You'll Need

Baking tray x2

Standing food mixer or electric hand whisk

Sieve

Small saucepan

 

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  • https://theforkofdreams.wordpress.com/ Emily Robinson

    I made this last night for pudding after a Sunday Roast! Absolutely beautiful! My partner is mad on meringues and he was very impressed! Luckily there’s more left for tonight’s pudding! Can’t wait to make more of your recipes! They are nice and easy with lots of flavour!

    • http://www.donalskehan.com/ Donal Skehan

      Woohoo!