Cosy up with this decadent Raspberry Meringue Hot Chocolate — a comforting twist on a classic winter favourite. Layers of rich, velvety hot chocolate meet tart raspberry coulis, pillowy whipped cream, and crisp, airy meringue kisses. It’s a dreamy dessert-drink hybrid that looks as beautiful as it tastes. Whether you're entertaining or treating yourself, this recipe is guaranteed to impress.
Ingredients:
For the Meringue Kisses:
- 50g eggwhite
- 100g sugar
- pinch of salt
- 1/2 tsp vanilla extract
For the Raspberry Coulis:
- 200g fresh or frozen raspberries
- 20g sugar
For the Cream:
- Heavy cream
- Pinch of salt
- Splash of vanilla extract
For the Hot Chocolate:
- 2tsp hot chocolate powder
- Milk of choice (enough for a 6oz glass)
Method:
- Heat sugar, egg whites and salt over bain-marie while constantly whisking until sugar dissolves.
- Remove from heat and whisk to stiff peaks. Do not over whisk.
- Fill meringue into piping bag with 10-15mm round piping nozzle.
- Preheat oven to 100°C.
- Pipe kisses onto a baking sheet. To stop the baking paper from lifting, a tiny amount of meringue between each corner of the paper and the sheet helps it to stick.
- Bake for 1 hour. The kisses should lift up without sticking to the paper and should only be slightly soft in the very centre.
- To make raspberry coulis, combine sugar, raspberries and a tiny splash of water in a pot and gently heat to a soft boil for about 5 min. Adjust sweetness to taste
- Whip cream with a pinch of salt and a small splash of vanilla extra or fill into a cream dispenser.
- Steam 2 heaped tsp of hot chocolate powder with milk of choice for a 6oz glass.
- To assemble, add tbsp of raspberry coulis into glass, top with hot chocolate, add cream and meringue kisses on top, garnish with extra raspberries and a dust of hot chocolate powder.
