Chocolate Eton Mess

Posted by in Chocolate Recipes on June 28 2009 | Leave A Comment
Chocolate Eton Mess

I love Eton Mess. The variations you can create steaming from the traditional meringue, cream and fruit (usually strawberries) are endless, making this one of the most versatile and hardy recipes around. Tropical fruits like Mango and Passionfruit or a mix of berries from Blue to Black all taste great, but a chocolate twist to this dessert of English origin is certainly the best variation on the classic I know…

Chocolate Meringue Ingredients

  • 4 egg whites
  • 1 cup caster sugar
  • 1/4 cup cocoa powder

Chocolate Sauce Ingredients

  • 200g dark chocolate, broken into pieces
  • 300ml cream
  • 2 tbs brown sugar
  • 1 tsp vanilla extract

Chocolate Cream Ingredients

  • 300ml cream
  • 1/3 cup drinking chocolate powder
  • 250g raspberries (frozen or fresh)
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Method

First the meringues – to make a chocolate version is requires simply adding cocoa powder to the basic meringue recipe. Preheat oven to 120°C. Line two baking trays with baking paper. Draw a rough 22cm circle on each piece of paper.

Use an electric beater to beat 4 egg whites in a bowl until soft peaks form. Gradually add 1 cup of sugar, beating well until sugar dissolves. Use a large metal spoon to fold in 1/4 cup cocoa.

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Spread the mixture evenly between the two circles. Bake (swapping the trays halfway through) for 1 hour or until firm and dry. Turn the oven off. Leave to cool in the oven with the door ajar.

To make the chocolate sauce, place chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until chocolate melts. Bring to a simmer. Simmer for 8-10 minutes or until it reduces and thickens. Pour into a heatproof jug and set aside.

Next the chocolate cream made using an electric mixer beat the cream and drinking chocolate until stiff peaks form. Set aside.

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Take your now cooled chocolate meringue discs and crumble them roughly (bite size pieces) and set aside.

Now for the fun part – in the serving bowl, tip a third of your crumbled meringue, top with a third of your raspberries, drizzle over some chocolate sauce then top with chocolate cream. Continue until you have filled your serving bowl with a mountain of Chocolate Eton Mess – top it off with a few more raspberries and a generous drizzle of chocolate sauce.

Information

Comments On This Post

  1. Dom (Chocablog Staff)

    Oh. My. God.

    I think that may be the best recipe of all time…

  2. Wow. I need to make this. Riht now.

  3. It’s breakfast time here in Australia as I’m reading this and still I want THIS right now! Well done Ben!

  4. Wow! That looks just too yummy.

  5. alex jones

    omg this is perfect we have to do a cokking recipie write up evauation and i am making this for itt fabio….ty

  6. Rachel

    Oh for gods sake.

    Thanks. Thanks a bunch. Now I have to go to sleep, Thanks. I’ll be up all night thinking of this thing.

  7. Dom (Chocablog Staff)

    Only solution is to make one. Or marry one.

  8. abbie

    wow me and my sister are doing a mini come dine with me with my mum and her boy friend me and my sister are a team and my mum andher boyfriend me and my sister are making this for derset!! cant wait to see what score we get!

  9. abbie

    IM SO SCARED IT MIGHT ALL GO WRONG AND BE BURNT ARGHHHHHHHHHHH
    BUT LUCKILIY I HOPE THAT WONT HAPPEN

  10. Michelle Watson

    I added cherries in kirsch instead of raspberries- a bit black foresty – very very good

  11. Love the idea of cherries – Black Forest, mmm….

  12. Oh My Word! I am salivating!! I’m gonna make this now.

  13. Wow, that is some chocolate recipe – I have never come across this before – thanks for the share! Looks absolutely delicious!

  14. Wow, that’s a lot of chocolate! My kind of recipe!

  15. Thank you for this wonderful recipe. Now, I have a new weekend project for me and my kids. I’m also thinking of adding blueberry’s and some peanut butter chunks on to it.

  16. Gemma

    This sounds fab,I was wondering how to make something like this,and wanted to know if I made this at lunch time,would it still be nice for the evening?
    Many thanks,a very hungry Gemma.

    • Dom (Chocablog Staff)

      If you need to make it beforehand, I would make all the constituent parts, then just put them together in the evening. The meringue will probably lose its crunch if you mix it with cream & leave it too long.

  17. Cain

    All I can say is I made this and it’s been added to the recipe journal! Going to make it again for Chrissy dinner… Thanks for the recipe!

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