Tag Archives: Chocolate

Chocolate Guinness cake

This cake is dynamite. Don’t do it if you don’t intend to do it again and again and again afterwards. This cake is so good, your kids will ask you to have it at every single occasion. So stock up on Guinness, turn on your Thermomix and get cracking!


Source: www.cookwithjanie.com


250 g Guinness or stout
250 g unsalted butter, diced
60 g cocoa powder
400 g sugar
140 g sour cream
2 large eggs
1 tsp vanilla extract
280 g plain flour
2¬Ĺ tsp bicarbonate of soda (baking powder)
Chocolate Ganache
250 g dark chocolate
250 g double cream
1 tsp real vanilla extract
1 tsp unsalted butter


  1. Weigh Guinness into the TM bowl. Add butter and melt 3 min/50C/Speed 1 (the butter should be softened or melted).
  2. Add cocoa, sugar, sour cream, eggs and vanilla. Mix 45 sec/Speed 5.
  3. Add flour and bicarbonate of soda. Mix 20 sec/Speed 3. Pour into a buttered and lined 23cm springform tin.
  4. Bake for 45 to 70 minutes at 180C without fan/160C with fan/Gas Mark 4.
  5. Cool completely before applying ganache topping.
  6. Ganache: heat all the ingredients together 3 min/50C/Speed 2 or until chocolate is completely melted. Pour onto cooled cake and smooth over the edges.


Mont Blanc and Merveilleux au chocolat

I must apologise for my long absence from the blog. I have still been cooking but didn’t find the time or the will to post anything on the net. With Christmas coming, I have been trying new things that I wanted to make for a long time but never got the right ingredients or never got around to do. Since those 2 recipes have the same basis, as in: a meringue and some Chantilly cream, I decided to do them both so you are getting 2 for the price of one (this is my gift to you ūüėČ ).

So what are these 2 desserts? Both Mont Blanc and the Merveilleux are great French classics (although the first one originates from Italy and the second comes from Belgium). The Merveilleux has long been my favourite dessert as a child but the Mont Blanc is equally as delicious with its Chestnut topping.

I didn’t make these with the Thermomix although I could have so I will give you the instructions both ways.


Source: inspired by the Mont Blanc recipe by Christophe Michalak


120g egg whites (about 4 eggs)
112g caster sugar
112g icing sugar

200g single cream
50g Mascarpone
25g caster sugar
1/2 vanilla pod

Chestnut topping
200g chestnut purée
150g chestnut spread (I put 75g)
200g chestnut paste (didn’t find it so omitted, hence the half amount of Chestnut spread)
50g softened butter (I used 50g of the Chantilly leftover)
10g Rum (I omitted)

Chocolate topping
75g chocolate, roughly chopped with a knife


  1. Non Thermomix
    1. Make the meringue the day before: preheat the oven at 100C.
    2. Whisk the egg whites at low speed until foamy.
    3. Add the caster sugar and continue whisking while increasing the speed to medium until it form soft peaks.
    4. Add the icing sugar and increase the speed to high until all the sugar is combined and the meringues are firm.
    5. Line 2 baking trays with baking parchment and fill a piping bag with a round nozzle with the meringue mixture.
    6. Pipe little domes a few centimeters apart and bake 2 hours. Turn off the oven and leave the meringues in the oven (don’t open the door) until completely cooled down or overnight.MontBlanc_003
    7. Make the chantilly: whisk the cream, mascarpone, sugar and vanilla beans until firm. Watch out not to over-whisk or you will get butter!MontBlanc_002
    8. Using a spatula, apply some chantilly on each meringue to cover the top.MontBlanc_001
    9. Make the chestnut topping by mixing all the ingredients with the flat beater/K whisk a few minutes at medium to high speed (or use the whisk if you don’t have a flat beater).
    10. Fill a piping  bag with a small round or star shaped nozzle and pipe over the little meringues.
    11. To make the Merveilleux, sprinkle the chocolate flakes over the meringues instead of the chestnut topping.
    12. Refrigerate until serving.
  2. Thermomix
    1. Meringues: make sure you have a squeekly clean TM bowl, blades and whisk. Insert the butterfly whisk. Whisk the egg whites 1 min/speed 3.5/measuring cup OFF. Add the caster sugar
    2. Whisk for another 2 minutes/speed 3.5/measuring cup OFF. Add the icing sugar and whisk 2 minutes/speed 3.5/measuring cup OFF.
    3. Pipe with a round nozzle onto baking tray lined with baking parchment, a few centimeters apart. Bake as per the traditional method above.
    4. To make the chantilly, insert the butterfly whisk into the TM bowl and whisk all the ingredients 30 sec/speed 3 and watch through the hole in the lid. Stop when it looks like it’s reached soft peak. It will be firmer at the bottom.
    5. Use a spatula to cover the meringues with the chantilly to keep a dome shape.
    6. Make the chestnut topping by mixing all the ingredients 30 sec/speed 6.
    7. Pipe over the meringues using a small round or star shaped nozzle.
    8. To make the Merveilleux, sprinkle the chantilly  topped meringues with chocolate flakes instead of the chestnut topping.
    9. Refrigerate before serving.



Chocolate chestnut fondant

You should know by now that I love chocolate. Another thing that is sure to tickle my taste buds is chestnut. Add them together and you have a winner.


Source: inspired by a recipe from Martine bichonne son menu  and Recette de cuisine


Homemade chestnut purée
500g cooked chestnuts
1 vanilla pod
300g sugar
300g water

500g chestnut purée
100g dark chocolate
3 eggs
100g unsalted butter



  1. First make the chestnut purée: heat the water and sugar in the TM bowl 9 min/Varoma/speed 3.
  2. Add the chestnuts, the vanilla seeds and heat 22 min/100C/speed 3.
  3. Blend 30 sec/speed 9.
  4. Pour into a sterilised jar.
  5. To make the fondant: preheat the oven at 150C. Melt the chocolate and butter 4 min/50C/speed 2, scraping the sides of the bowl half way through.
  6. Set the Thermomix to speed 3 and add the eggs through the hole in the lid.
  7. Add the chestnut purée and mix 15 sec/speed 4.
  8. Pour out into a buttered and floured cake tin or silicone mould.
  9. Bake for 30 to 45 min depending on the size of the tin.


Chocolate financiers

I had a lot of egg whites in my fridge and some chocolate craving after seeing my daughter gorging herself on her Easter chocolates and not wanting to share (how shocking!). So, I looked for a chocolate financiers recipe and just came across this one. I didn’t know what I was getting myself into: they are wickedly addictive! They are so moist and chocolatey with just the right balance of sweetness. I must have eaten the whole batch within a day (my husband just about managed to rescue one before they were all gone).


Source: Gateau.com


150g dark chocolate (I used 58% cocoa)
80g sugar
80g unsalted butter
40g plain flour
40g ground almond
4 egg whites (or 125g)


  1. Preheat the oven at 200C and butter your financier moulds (I used silicone so no need to butter)
  2. Grate the chocolate in the TM bowl 5 sec/speed 6. Scrape down the sides.
  3. Melt the butter and chocolate 3 min/50C/speed 2. Scrape down half way through. Add another minute if not completely melted.
  4. Pour out the chocolate into a bowl and add all the other ingredients except the egg whites to the TM bowl (no need to wash).
  5. Turn on the blades to speed 3 and add the egg whites through the whole in the lid until just combined.
  6. Add the chocolate back into the TM bowl and mix 10 sec/speed 4. Finish with the spatula to make sure everything is well combined ( you don’t want to overmix).
  7. Pour into your financier moulds and bake for 15 minutes (check with a skewer that must come out clean).
  8. Leave to cool and use your will power not to have second servings – don’t say I didn’t warn you!


Chocolate charlotte

Charlottes are a French dessert made with special biscuits (called biscuits √° la cuillere) and a mousse inside. I have already published an Orange charlotte a while ago but this time I made a chocoholic version, which is very rich and decadent. Forget about dieting and your beach figure for the time being and indulge yourself with some of this delicious Charlotte. Yummy.

ChocCharlotte_001_01 ChocCharlotte_Coll

Source: La popotte de Manue


For a 20cm Charlotte, serves 6


Makes about 28 biscuits

2 eggs
180g sugar
95g flour
12g unsweetened cocoa powder
Icing sugar

Bavarois cream
250g milk
100g sugar
50g egg yolks
100g dark chocolate
3 gelatine leaves (2g each)
250g cream

Rum syrup
50g water
45g sugar
20g rum


  1. Make the biscuits: preheat the oven at 200C.
  2. Separate the whites from the yolks and whisk the whites until foamy, then add the sugar in 3 thirds while whisking until firm and glossy.
  3. Add the egg yolks and whisk for 5 seconds to combine.
  4. Add the sieved flour and cocoa powder and fold in gently.
  5. Line 2 baking trays with parchment paper. You will need the biscuits to be the same length so draw lines on the paper 8 cm apart using a pencil (I was able to mark 3 rows of 8 cm bands, each band separated by 2 cm). Turn the paper upside-down.
  6. Fill a piping bag fitted with a 1cm round nozzle with the biscuit mixture. Pipe the biscuits using the bands as delimiters and leaving space between each biscuit.ChocCharlotte_001
  7. Dust with icing sugar.ChocCharlotte_002
  8. Bake for 10 minutes (watch during the cooking).
  9. The syrup: while the biscuits are cooking, place the sugar and water in a saucepan. Boil for 3 minutes and take out of the heat. Add the rum and set aside to cool.
  10. When the biscuits are cooked, take out of the oven and leave to cool before lifting them gently with a flat spatula (be careful as they are quite brittle).ChocCharlotte_003
  11. Make the Bavarois cream: place the gelatine leaves in a bowl of cold water to soften.
  12. Place the milk, sugar and egg yolks in the TM bowl and cook 8 min/80C/speed 4 to make a custard.
  13. Add the drained gelatine through the whole in the lid on running blades at speed 3 until melted.
  14. Add the chocolate and mix 20sec/speed 8. Tip out into a bowl to cool.
  15. Clean and thoroughly dry the TM bowl. Insert the butterfly whisk and add the cream to the bowl.
  16. Whisk on speed 4 measuring cup OFF peeping through the whole as you will need to stop as soon as it looks softly whipped (underneath will be firmer).
  17. Add the whipped cream to the cooled custard (no more than 37C to avoid thermal choc). Mix using a whisk.ChocCharlotte_005
  18. Cut about 15 biscuits to 6cm high.
  19. Line the bottom of a 20 cm springform cake tin with some baking parchment. Place the biscuits around the tin, icing sugar side facing out and cut side down.
  20. Brush the rum syrup over 3 or 4 biscuits and line them at the bottom of the tin.ChocCharlotte_004
  21. Pour half the custard over the biscuit base.
  22. Brush 4 more biscuits with the syrup and place them on top of the custard. Place in the freezer for 1 hour.ChocCharlotte_006
  23. Pour the remaining custard over the slightly frozen Charlotte and freeze again for another 2 hours (or overnight).
  24. Take out of the freezer and heat the outside of the tin with a blowtorch or a hairdryer so you are able to release the sprinform tin gently. Lift out the frozen Charlotte and place on a plate.
  25. Sprinkle with grated chocolate or vermicelli.
  26. Defrost 3 hours in the fridge before serving.


Absolutely delicious raw chocolate brownie!

Last year we had a Thermomix conference for the Irish demonstrators in the beautiful village of Kinsale (in the south of Ireland) and one of the participants, Liz, presented us a gorgeous recipe of raw chocolate brownie that has the added bonus of being absolutely healthy! Her recipe is so simple and tastes so amazing that I have done it time and time again ever since. She kindly gave me the permission to share it with you today and I must beg you to try this little gem of a treat because it will send you for more! There is very little cooking involved (just enough to melt the chocolate) so with the right chocolate, this could be suitable to raw foodies as well. When I told you this was a gem, I wasn’t kidding! You can check Liz’s website: www.mygoodness.ie.

For this recipe, I have used Nu3 Goji berries, which I was kindly sent to use in a recipe. They are guaranteed to be sulphur-free, GMO-free with no additives or preservatives, thus contributing to the high health benefit of this recipe (see below for its vitamins/nutrients content).

RawChocBrownie_005 RawChocBrownie_006

Source: Liz Nolan



75g sesame seeds
150g ground almonds (or whole almonds)
150g dark chocolate 70%
30g coconut oil
30g coconut palm sugar (or honey or rapadura sugar)
50g dessicated coconut plus extra for sprinkling (I didn’t use any)
2 tbsp Goji berries
2 tbsp cacao nibs (I omitted)
zest of 1 orange
1/4 tsp Himalayan salt
1 tsp vanilla extract


  1. Grind sesame seeds with the zest and salt for 20 secs/speed 8 (if using whole almonds, grind them at this stage also). Tip into a bowl and set aside.RawChocBrownie_002
  2. Break up the chocolate and add to the TM bowl and grind for 6 sec/speed 6.
  3. Then add the coconut oil, sugar and vanilla extract and melt 3 min/50C/speed 2.
  4. Add in the ground almonds, dessicated coconut, sesame mixture and combine 20 sec/speed 4.RawChocBrownie_003
  5. Add cacao nibs and Goji berries 10 secs/speed 2.
  6. Spread out onto a small baking tray approx 30cm x 20cm and press down firmly with a spatula and level.
  7. Sprinkle with Sesame seeds and Goji berries and refrigerate for at least 30 minutes.RawChocBrownie_004
  8. Cut into squares and serve. Keep in a plastic lidded box in the fridge or freeze. Keeps for at least a couple of weeks if it lasts that long!

Nutritional Info: 
These brownies apart from being delicious are very good for you.
The dark chocolate and cacao nibs are very high in antioxidants and magnesium which helps to relax muscles and can lower blood pressure.
The goji berries and orange zest are high in antioxidants which hep the immune system to stay healthy. Goji berries are rich in vit B, B12, iron & carotenoids.
Coconut oil is anti viral, anti bacterial and anti microbial and apart from using in cooking curries and soups (it has a high burning point so can be heated to a high temperature) it makes a great dairy free alternative to butter in baking.
Himalayan salt contains a huge amount of minerals it is like taking a mineral supplement! 
Sesame seeds
 are very high in calcium and soluble fibre and good omega oils and lastly 
also contain great amounts of calcium and provide excellent protein and soluble fibre.

Galette Cerises/chocolat (Cherry and Chocolate pie)

As part of the French tradition, the first Sunday of January we celebrate the Epiphanie, which is about the Messiah being visited by the 3 kings after his birth. To remind us of the kings, we eat this delicious galette made of puff pastry and filled with frangipane (a mixture of ground almond, butter, sugar and eggs, mixed with the same weight of creme patissiere).¬†A little ceramic subject is hidden in the pie so whoever finds it in its plate is crowned the king. Nowadays, we like to vary the fillings (and not everyone likes almonds) so it’s up to your imagination what flavours you choose to fill your galette.


Serves 6 to 8 people

375g puff pastry
1 can Cherries (use Amarena if you can find) in syrup
1 egg yolk for brushing

Creme patissiere
180g milk
70g cherry syrup*
20g corn flour
20g sugar
1 egg (~65g)
70g chocolate

*If  your cherry juice is quite thin, weigh the juice and boil with same weight of sugar until reduced by a quarter until thick enough to coat the back of a spoon.

1 egg
25g butter
75g ground almond
30g sugar
140g chocolate creme patissiere


  1.  Make the creme patissiere in the Thermomix: put all the ingredients except the chocolate in the bowl and cook 6 min/90C/speed 4.
  2. Add the chocolate in chunks and mix 20 sec/speed 2 or until it is melted.
  3. Tip out into a bowl and leave to cool with cling film touching the cream to stop forming a skin. Clean and dry the bowl.
  4. Make the frangipane by mixing the butter and sugar 20sec/speed 4.
  5. Add the egg and mix 30 sec/speed 4. Scrape down the side of the bowl half way through.
  6. Add the ground almond and mix 20 sec/speed 3.
  7. Add 140g of the chocolate creme patissiere and mix 20 sec/speed 3.
  8. Tip out into a bowl and refrigerate along with the remaining creme patissiere for 30 minutes.

    Creme patissiere “film√©e au contact” (cling film touching the cream)

  9. If making the puff pastry, make sure you do¬†at least 3¬†foldings (don’t use the snail easy method as it won’t give you enough layers). Refrigerate an hour before using.
  10. Roll the pastry into a large rectangle and cut in half. Keep one half as is and roll the other half so that it overlaps the other by 1 good inch (3 cm) on all sides. My smaller half was roughly 28 cm each side.
  11. Place the smaller half on a baking tray lined with parchment paper.
  12. Spread the frangipane on it, leaving the edges free on 3/4 inch.
  13. Place the cherries all over the frangipane and place a ceramic

    Spread the filling leaving the edges free

    subject if you want to.

  14. Now, spread the remaining chocolate creme patissiere over the cherries and cover with the bigger puff pastry.
  15. Cut out the excess pastry around and press on the edges with a fork to seal.

    Brush with eggwash and mark with the back of the knife

  16. Brush with the egg yolk mixed with 1 tbsp of cold water all over but don’t let the yolk falling off the¬†edges of the pastry as it would stop it from raising.
  17. Using the back of the blade of a knife, trace some design on the pastry (make sure you don’t cut through the pastry).
  18. Refrigerate for 30 minutes. Meanwhile, preheat the oven at 210C with an empty baking tray in it.
  19. Slide the pastry from the cold baking tray to the hot one (this will avoid the soggy bottom) before baking in the oven for 10 minutes, then reduce the heat to 190C and bake for a further 25 minutes.

Rudolph the reindeer’s christmas log

In France, the traditional Christmas dessert is a genoise rolled and filled with flavoured creme au beurre, iced with more creme au beurre and decorated with little Christmas plastic figures.¬† It’s called a log as it¬†should look like one: we use a fork to make the icing look like the bark of a tree and we use cut outs of the¬†genoise to looks like stumps.¬†This year however, I had my heart set on an original version of this dessert, which¬†looks like Rudolph the red nose reindeer.¬†I thought it would be fun for my little daughter so here it is…

Source: Mes gourmandises qu’on se le dise


3 eggs
90g sugar
90g sieved flour
1/4 tsp baking powder

Creme au beurre
4 egg whites
170g icing sugar
250g softened butter
70g dark chocolate
70g chestnut purée (unsweetened if possible)

40g dark chocolate
10g white chocolate
Cocoa powder
1 glacé cherry for the nose


  1. The day before, make the genoise and creme au beurre:
  2. Preheat the oven at 180C.
  3. Prepare the genoise : put the eggs and sugar in the TM bowl with the butterfly whisk and mix 10 min/speed 3, measuring cup OFF. The mixture will triple in volume.
  4. Tip out into a bowl and add the sieved flour and baking powder. Mix delicately with a spatula with a folding motion.
  5. Line a baking tray with a buttered and floured baking parchment.
  6. Pour the genoise batter on the tray, spreading the mix with a spatula in a rectangle shape about 1 cm thick.
  7. Bake for 8 to 10 minutes.
  8. Wet a clean tea lightly towel by throwing drops of water all over (don’t over wet, it should just be humid).
  9. Leave to cool slightly before turning onto the tea towel and gently peel the parchment away, work slowly and if the genoise is stuck, use a spatula to release it gently.
  10. Straight away, roll into the tea towel like a swiss roll and leave to cool completely.

    Roll the genoise in the humid tea towel

  11. To make the creme au beurre : clean and dry the TM bowl thoroughly and place the butterfly whisk in it. Add the 4 egg whites and whisk 4 min/speed 3, measuring cup OFF.
  12. Whisk 5 min/70C/speed 3, measuring cup OFF and add progressively the icing sugar while whisking.
  13. When the 5 minutes are over,¬†whisk on¬†speed 3 for about 18 min or until the bowl is luke warm to the touch. You’ve just made Italian meringue using the Thermomix!
  14. Turn on the machine to speed 3 again and drop small pieces of softened butter through the hole in the lid. The mixture will turn into a foamy cream.

    Creme au beurre should have a creamy and light texture

  15. Tip 2/3 in a bowl and add 70g of chestnut purée. mix with a hand whisk.
  16. Melt the chocolate in the microwave, 30 seconds at a time and stirring between each cooking time until a few bits of unmelted chocolate subside. Mix to melt it and leave to cool before adding to the the 1/3 of creme au beurre that is left in the bowl. Mix 20 sec/speed 3.
  17. Unroll the genoise and spread 1/3 of the chesnut creme au beurre on one half of the sponge. Spread all of the chocolate creme au beurre on the other half.

    The chestnut cream and chocolate cream are spread on the genoise.

  18. Roll the genoise and cut each end to have a clean edge.
  19. Cling film and refrigerate with the remaining creme au beurre until the next day (!! caution though if you don’t have a powerful electric whisk, see next step).

    Roll and cling film, then refrigerate until the next day.

  20. On the day, leave the creme au beurre at room temperature for 30 minutes to soften. Whisk well and spread over the rolled genoise to cover it all over. I had a little problem with my cream, it looked like the butter had split so I used my Kitchenaid to whisk at the maximum speed and it brought it back to normal. If you don’t have a Kitchenaid, it would be preferable to spread the creme au beurre on the rolled genoise the day before…
  21. Dust with sieved cocoa powder.
  22. To make the antlers: draw a template on a piece of paper. Use an acetate sheet (you can find them in an office supply store, it’s the transparent sheet used for retro-projectors) and place on top of the paper.
  23. Melt the dark chocolate and apply with a brush on the acetate sheet following your tempate. Apply a few coats to make the antlers nice and thick, it would be easier to handle later.
  24. Do the same for the eyes using white chocolate and dark chocolate (I used a toothpick to apply rather than the brush as it’s more finecky). Leave in the fridge for 10 minutes and carefully lift off the acetate sheet. Make the shiny side visible on the log for a better finish.
  25. Use a glacé cherry for the nose and voilá !

Don’t be scared by the number of steps, this cake will need patience but nothing is¬†really complicated.

Happy Christmas to all!


Tigrés au chocolat (Chocolate dotted cake)

This very nice spongy cake will delight children and adults alike and is a doddle to make with (or without)¬†Thermomix. I had seen the recipe a while ago in one of Demarle’s magazines. For those who don’t know Demarle, it’s a French company who specialise in very high quality silicone moulds. They are probably the best on the market but like Thermomix, they only sell through demonstrations. Anyways, I had the recipe in the back of my mind when I see it in Lylou’s blog “Quand Lylou cuisine“. So no more prevarication, I finally decided to try it and here is the recipe…

Source: Demarle


180g softened unsalted butter
180g sugar (I only put 150g)
120g flour
3 eggs
60g ground almond
1/2 tsp baking powder
50g chocolate vermicellis (or a mixture of vermicelli and chocolate chips)

For the ganache

100g dark chocolate
100g cream


  1. Preheat the oven at 180C
  2. Butter and flour individual moulds or use a silicone tray of any shapes you like (I used the square savarins tray)
  3. Place the butter and sugar in the TM bowl and mix 30 sec/speed 4.
  4. Continue mixing at speed 4 and add the eggs one by one through the hole on the running blades.
  5. Turn off the speed and add the ground almond, flour and baking powder.
  6. Mix for 10 sec/speed 6. Scrape down the sides of the bowl and mix another 10 sec/speed 6.
  7. Add the chocolate vermicelli/chips and mix 10 sec/speed 3/reverse blade.
  8. Pour into the silicone moulds or individual tins and bake for 12/15 minutes.
  9. Take the cakes out of the oven and let them cool down while you prepare the ganache.
  10. In the clean TM bowl, place the chocolate chunks and cream and cook for 5 minutes/90C/speed 2.
  11. Pour onto the cakes and serve warm. I used a thickened orange coulis for decoration but orange segments or any other coulis will do…


Chocolate swirl meringues

I bought a recipe book entirely dedicated to meringues, which I love cooking, especially when I always seem to have a stash of egg whites sitting in the fridge or freezer. This book has lots of wonderful recipes, including surprising savoury meringues with Indian spices and chilli! This one is a little more traditional but totally addictive with the luscious dark chocolate adding a beautiful contrast in colour and taste to the meringues. The centre is soft and melts in the mouth, sending you back for more…

Source: Meringues Magic by Alisa Morov


90g egg whites (3 egg whites)
120g icing sugar (use granulated that you have mixed in your Thermomix 20 sec/speed 10)
140g dark chocolate


  1. Preheat the oven to 90C.
  2. Beat the egg whites until they start to foam (if using Thermomix, place the butterfly whisk, leave the measuring cup off and mix for 30 sec/speed 3.5).
  3.  Add the icing sugar, a tablespoon at a time while still beating, only adding the next tablespoon when the first one is completely mixed in.
  4. When all the sugar has been incorporated, the whites should be stiff and glossy. Set aside.
  5. Melt the chocolate in the Thermomix (first blitz a few seconds on speed 6 to reduce the chunks to small pieces) for 4 min/50C/speed 1.
  6. Pour onto the egg whites and, using a spatula, lightly mix (not too much as you want to see streaks of white and chocolate coming through).
  7. Scoop onto the baking tray lined with baking parchment or greaseproof paper (about 2 heaped tablespoons per meringue) and bake for 1 hour.
  8. Take out of the oven and let to cool before eating.