Nutty Meringue in Chilled Hot Chocolate | How to make Nutty Meringue in Chilled Hot Chocolate

By Minna Abraham  |  3rd Oct 2016  |  
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  • Nutty Meringue in Chilled Hot Chocolate, How to make Nutty Meringue in Chilled Hot Chocolate
Nutty Meringue in Chilled Hot Chocolateby Minna Abraham
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

5

0

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.

Nutty Meringue in Chilled Hot Chocolate is a delicious dish which is enjoyed by the people of every age group. The recipe by Minna Abraham teaches how to make Nutty Meringue in Chilled Hot Chocolate step by step in detail. This makes it easy to cook Nutty Meringue in Chilled Hot Chocolate in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Nutty Meringue in Chilled Hot Chocolate at home. This amazing and mouthwatering Nutty Meringue in Chilled Hot Chocolate takes 30 minutes for the preparation and 60 minutes for cooking. The aroma of this Nutty Meringue in Chilled Hot Chocolate is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Nutty Meringue in Chilled Hot Chocolate is a good option for you. The flavour of Nutty Meringue in Chilled Hot Chocolate is palatable and you will enjoy each and every bite of this. Try this Nutty Meringue in Chilled Hot Chocolate and impress your family and friends.

Nutty Meringue in Chilled Hot Chocolate

Ingredients to make Nutty Meringue in Chilled Hot Chocolate

  • 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

How to make Nutty Meringue in Chilled Hot Chocolate

  1. Nutty Meringue preparation :
  2. Combine egg whites, sugar, and salt in the heatproof bowl and set over a pan of simmering water.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Hazelnut & Almond Praline preparation :
  8. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil.
  9. Once sugar is dissolved, cook without stirring until sugar is deep amber. Immediately add nuts and stir for few seconds.
  10. Then pour on a buttered pan and spread it out. Cool completely. Gently twist pan to release praline. Break into pieces.
  11. Chocolate Custard Sauce preparation :
  12. 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.
  13. Meanwhile beat the egg yolks in a bowl.
  14. 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.
  15. 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.
  16. Chill for 1 hour in refrigerator.

My Tip:

Take a dessert bowl and pour chocolate sauce and carefully place the meringue in the middle ( you can even scoop a spoon) and garnish with praline on top and serve chilled.

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