A gluten-free chocolate meringue wreath recipe that everyone will want a slice of…
An incredible showstopper of a dessert: Make this chocolate meringue wreath from FoodThoughts!
Chocolate meringue wreath
Ingredients
For the meringue
- 6 large free-range egg whites
- 280 g caster sugar
- 30 g Food Thoughts Organic 100% Cocoa Powder, sieved
- 1 tsp cornflour dissolved in...
- 1 tsp white wine vinegar
For the topping
- 300 ml double cream
- 150 g Food Thoughts Dark Chocolate 70% Cacao Melts
- 2 tsp vanilla extract
- redcurrants and raspberries or other to taste
- 100 g Food Thoughts Dark Chocolate 70% Cacao Melts for holly leaves, drizzle and other decoration
Candied orange slices
- 300 ml water
- 300 g granulated sugar, plus extra to dust
- 2-3 oranges (dark in colour)
- 2 tbsp fresh orange juice
Instructions
For the meringues
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Preheat the oven to 180oC/Gas Mark 4. Line a baking tray with parchment paper and draw a 20cm (8in) circle as a guide for the wreath.
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Separate the egg whites, place them in a bowl and whisk until they form soft peaks. Gradually add the sugar, whisking.
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Gently fold in the cocoa powder and mix in the white wine paste until stiff peaks form.
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Place the meringue in a piping bag fitted with a large plain nozzle. Pipe the meringue in rings on the drawn circle, making the inner and outer sides slightly higher than the centre – this creates a groove where your topping will sit. Leave a void in the centre of the wreath. Pipe any leftover meringue into little ‘kisses’ to adorn your wreath.
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Bake for 10 minutes, then drop the temperature to 130°C/Gas Mark 1⁄2. Bake for a further 1 hour or until the meringue no longer sticks to the paper and feels firm. Turn the oven off and leave in the meringue to dry with the door closed until completely cool.
For the topping
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Melt the chocolate and leave to cool for 10 minutes. Whip the cream until it holds its shape, but do not over-whip, then stir through the melted chocolate and vanilla. Reserve a little chocolate to dip your kisses and/or drizzle over the fruit.
For the orange slices
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Boil the water and sugar until the sugar has dissolved. Slice the oranges and place in the water. Gently simmer for 35 minutes, keeping them submerged (place a piece of greaseproof paper on top). Remove from the water and place on a wire rack to cool. They will be sticky. Coat in sugar to make them easier to handle.
For the holly leaves
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Make a holly leaf template and trace around it onto some baking parchment. Turn the parchment over so the ink doesn’t come in contact with the chocolate.
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Place the Chocolate Melts in a piping bag, submerge the end (with chocolate in it) into boiling water in a microwave-proof jug. Microwave in 30-second intervals until just melted, then ‘massage’ the last little lumps until completely smooth.
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Snip the end of the bag off and pipe along the templates. Slide the paper with the leaves onto the back of a baking sheet and place in the fridge until cool. Peel the leaves from the paper.
To finish
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Fill the groove with chocolate cream. Place the oranges, redcurrants, raspberries and holly leaves around the top of the circle. Drizzle chocolate over the fruit before serving.