Chocolate & raspberry meringues
Prep: 5 Mins
Cook: 5 Mins
- 1tbsp caster sugar
- 50g Extra Special Peruvian Dark Chocolate
- 100ml Elmlea Double cream
- 8-pack Asda Meringue Nests
- 150g raspberries
- Mint sprigs, to decorate
Put the sugar, 25g of the chocolate and 4tbsp water in a pan. Heat gently, stirring, until melted. Simmer for 1 min. Pour into a small dish; allow to cool completely.
Add the melted chocolate mixture to the Elmlea and whisk together until it forms soft peaks.
Fill the meringue nest with the chocolate cream. Divide the raspberries between the nests and decorate with the mint. Grate over the remaining chocolate to serve.