Chocolate Mess Recipe
Chocolate meringue cookies, pistachios, vanilla whipped cream, red wine macerated stone fruit, white chocolate milk crumb
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Ingredients
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Chocolate Meringue Cookies
Pistachios
Vanilla Whipped Cream
Red Wine Macerated Stone Fruit
White Chocolate Milk Crumb
Method
Chocolate Meringue Cookies
- 1
Prepare the Meringue
Preheat your oven to 225°F (110°C). In a clean mixing bowl, whisk egg whites until soft peaks form. Gradually add granulated sugar, continuing to whisk until stiff peaks form. Gently fold in cocoa powder and vanilla extract. Pipe or spoon meringue onto a lined baking sheet.
- 2
Bake the Meringue
Bake meringue cookies in the oven for 1.5 hours or until dry to the touch. Turn off the oven and let them cool completely inside.
Red Wine Macerated Stone Fruit
- 3
Macerate the Fruit
In a bowl, combine diced stone fruit, red wine, and granulated sugar. Let the mixture sit for at least 30 minutes to allow flavors to meld.
Vanilla Whipped Cream
- 4
Make the Whipped Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.
White Chocolate Milk Crumb
- 5
Prepare the Milk Crumb
In a bowl, mix together chopped white chocolate, flour, milk powder, softened butter, and granulated sugar until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring halfway through until golden brown.
Assembly
- 6
Assemble the Chocolate Mess
On a serving plate, layer the chocolate meringue cookies, then top with macerated stone fruit, dollops of vanilla whipped cream, a sprinkle of chopped pistachios, and finish with white chocolate milk crumb.
