Name: Nutty Meringue in Chilled Hot Chocolate recipe by Minna Abraham at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: For Nutty Meringue-; Egg white - 4; Granulated Sugar - 1/4 cup; Gelatin - 4 tsp; Water - 2 tbsp ( to soak gelatin); Salt - a Pinch; For Hazelnut & Almond Praline; Hazelnut & almonds - 1/2 cup; Sugar - 1/4 cup; Water - 1/2 tbsp; For Chocolate Custard Sauce-; Egg yolks - 3; Sugar - 1/4 cup; Milk - 2 cups; Vanilla Essence - 1/2 tsp; Milk chocolate 1/2 cup chopped; Cocoa powder - 3 tbsp

ABOUT Nutty Meringue in Chilled Hot Chocolate RECIPE

If you want to impress your guests or husband or even your boyfriend, then try this and you will get a lot of appreciation. This is my all time favorite dessert from my mom's pantry and I tweaked a little here and there. In my mom's recipe ,egg white is not cooked. But most of the people won't eat uncooked meringue , so I decided to make like a Swiss meringue butter cream method. Also this dessert is having some similarity with Floating island recipe , so I have taken inspiration from that for the presentation.

Ingredients Serving: 8

For Nutty Meringue-
Egg white - 4
Granulated Sugar - 1/4 cup
Gelatin - 4 tsp
Water - 2 tbsp ( to soak gelatin)
Salt - a Pinch
For Hazelnut & Almond Praline
Hazelnut & almonds - 1/2 cup
Sugar - 1/4 cup
Water - 1/2 tbsp
For Chocolate Custard Sauce-
Egg yolks - 3
Sugar - 1/4 cup
Milk - 2 cups
Vanilla Essence - 1/2 tsp
Milk chocolate 1/2 cup chopped
Cocoa powder - 3 tbsp

Instructions

Nutty Meringue preparation :
Combine egg whites, sugar, and salt in the heatproof bowl and set over a pan of simmering water.
Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Transfer the mixture immediately to a bowl and start whisking. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form, until the mixture is fluffy and glossy.
Meanwhile melt soaked gelatin using double boil method and add to the meringue mix drop by drop and finally add half of crushed praline and gently fold it.
Balance praline is used while serving the dessert.Transfer to an oiled silicon muffin cups or a dessert serving pan and chill for 1 hour in refrigerator.
Hazelnut & Almond Praline preparation :
Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil.
Once sugar is dissolved, cook without stirring until sugar is deep amber. Immediately add nuts and stir for few seconds.
Then pour on a buttered pan and spread it out. Cool completely. Gently twist pan to release praline. Break into pieces.
Chocolate Custard Sauce preparation :
In a saucepan over medium heat, melt the chocolate with the milk, sugar and vanilla. Stir to melt the chocolate completely, and allow to gently simmer (not boil ) for a few minutes.
Meanwhile beat the egg yolks in a bowl.
Remove the chocolate mixture from the heat, and slowly add to the beaten yolks while whisking vigorously. Continue will you've used about half of the chocolate mixture, whisking all the time to prevent curdling.
Slowly add the yolk mixture back into the saucepan with the remaining chocolate mixture, whisking vigorously. Place back over medium heat. Allow to thicken over medium heat, for about 4 minutes, stirring frequently.
Chill for 1 hour in refrigerator.

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