Annie Bell's Choc-ice Meringues

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


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.


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