Ingredients

Meringue

100g egg whites (3)
200g caster or granulated sugar

Cream

200g white or milk chocolate, finely chopped
200ml whipping cream (minimum 30% fat), cold

150g 50-70% dark chocolate, finely chopped
225ml whipping cream (minimum 30% fat), cold

Method

Meringue

Whisk the egg whites and sugar together in a bowl over a hot water bath until the sugar granules have dissolved and the mixture is hot to the touch (60°C/140°F on a thermometer). Take off the heat and whisk on a high speed until completely cooled.

Pipe 5cm/2” rounds of meringue onto a baking tray lined with paper and bake for 1 and a half  hours in a preheated oven at 90°C/195°F (fan oven) or 110°C/230°F (conventional oven), then turn off oven and leave overnight. Turn off the oven and leave the meringues to cool in the oven overnight.

Cream

Melt the chocolate in a bowl over a hot water bath. Once melted, remove so the chocolate is not to hot. Whip the cream until firm and fold into the melted chocolate. Use a small palette knife or a spoon to sandwich two of the meringues together with the cream and cover the meringues to make a dome shape.

Roll the domes in chocolate shavings and store in the fridge. Make your own shavings by scraping the back of a bar of chocolate with a potato peeler or grating on a cheese grater.

The merveilleux will keep in the fridge for 2 days.