Annie Bell's Choc-ice Meringues

A quick and easy favourite to conjure up on a long, hot day.

Method

1. To make the chocolate sauce, break the chocolate into pieces and gently melt it with the single cream and liqueur in a bowl set over a pan containing a little simmering water, stirring until smooth. Keep warm.
2. Whisk the whipping cream to fluffy peaks. Allow the chocolate ice cream to soften slightly before serving. Place each meringue nest on a plate, with a scoop of ice cream in the centre of each one and a mound of cream on top. Dust with cocoa and serve the hot white chocolate sauce separately in a little jug or bowl.

Hints 'n' Tips

VARIATION Alternatively, use vanilla ice cream and make a contrasting sauce using dark chocolate.

Comments

Leave a Comment:

login to leave comments
Taste Blog

When coffee and alcohol join forces, its a match made in heaven!, so here are 8 cocktail recipes that combine espresso, liquor and even liqueur for a cup of pure indulgence. Nothing beats a nice h... keep reading

Accompaniment

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.