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Maggie Beer

Chocolate and Mint Dessert Pot with Toasted Meringue

Step 1: Place the sugar and ¼ cup of water into a small sauce pan, place over a high heat, stirring until the sugar dissolves then cook until the sugar syrup reaches 115c on a digital thermometer (soft ball stage).

Step 2: Then start to whisk the egg whites in a clean grease free stainless steel bowl with an electric mixer, until soft peaks.

Step 3: Continue to cook the sugar syrup to 121c (hard ball stage), then with the mixer on high slow pour in the sugar syrup and continue to whisk for 15 to 20 minutes until the meringue is at room temperature.

Step 4: Meanwhile, remove the chocolate pots from the freezer and place each one into hot water from 10 seconds, then turn out onto a tray and place back in the freezer until the meringue has cooled.

Step 5: Once the meringue has cooled, remove the pots from the freezer and cover each pot with meringue using knife to smoothen over evenly, then burnish using a blow torch or place under a hot grill for 30 sec or until burnished.

Step 6: Place back in the freezer until ready to serve with raspberries.


  1. 1 Pinch cream of tartar
  2. 1 Punnet raspberries to serve (optional)

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