Eton Mess Chocolate Pyramid

This week I would like to show how to make a dessert that will pop their eyes out when you place it down in front of them. This is my take on the Eaton Mess.

As always, at first glance this may look complicated, but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce this beautiful looking dessert.

Ingredients

100g white chocolate

200ml double cream

1tbsp icing sugar

2 meringue

5 - 6 strawberries

2 raspberries

Walnut

Fig cream or Chocolate Sauce

 Chocolate chips

Method

I used White chocolate for this tutorial, but it works with all kinds, so please feel free to use the chocolate of your choice

1. Break down the chocolate into small pieces, place them in a plastic container and put it in the microwave for 2 minutes or until it melts.
Every 30 seconds stop and stir the chocolate and be careful not to leave it for too long.

2. Poor the melted chocolate onto half of the sheet of baking paper, flipping the other half over to cover it.

Use the baking pin to roll the chocolate very thin. Then place in the fridge.

3. Add sugar to the cream and whisk. Then place the meringue, strawberries and walnuts into a bowl, folding all the ingredients together.

4. Remove the chocolate from the fridge and with a knife cut 4 triangles.

Chef's Tip: White chocolate is a little softer than dark, so if you decide to make your pyramid with dark chocolate, place the knife under hot water before cutting, this will prevent the chocolate cracking and splintering.

Arranging the dessert

Put a full, large tablespoon of  the glorious, creamy mixture in the middle of each plate. Arrange the chocolate triangles around the cream to produce the pyramid effect. Use the raspberry, walnut and chocolate chips  to decorate the plate. Pour chocolate sauce, or fig cream onto the top of the pyramid and let it run to give a marble effect, then serve.

If you aren't a chocolate lover, and I'm sure there are at least a few of you out there, a very refreshing alternative would be to substitute the chocolate walls for pineapple.

I hope you enjoy making this delightful dessert and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit