Wednesday 26 October 2016

Donal Skehan's... what to eat now

Published 05/04/2015 | 02:30

Mocha Meringues with Whiskey Cream
Mocha Meringues with Whiskey Cream
Bean and Goose Chocolate

Recipes, restaurant recommendations and more hidden gems from Donal's little black book.

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Mocha Meringues with Whiskey Cream & Chocolate Sauce

This batter makes a really chewy, marshmallow meringue, which goes perfectly with the whiskey cream and makes for the perfect finale to any Easter feast. And if you aren't a coffee fan, you can always drop the espresso powder from the recipe and replace it with more cocoa powder.

Makes 12 meringues

You will need:

250g icing sugar

4 egg whites

2 teaspoons of cornflour

1 teaspoon of white wine vinegar

10g of good quality cocoa powder

2 teaspoons of instant espresso powder

60g of chopped toasted hazelnuts

For the dark chocolate sauce:

30g caster sugar

60ml of water

½ teaspoon of espresso powder

50g of good quality dark chocolate, finely chopped

1 teaspoon of cocoa powder

For the whiskey cream

375ml of cream

3 tablespoons of icing sugar

3 tablespoons of whiskey


Preheat the oven to 150˚C/Gas Mark 2. Line two baking trays with baking parchment. Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar.

When this is mixed through, sift the cocoa powder and espresso powder over the meringue mix and gently fold in.

Using a tablespoon, place 3in/8cm spoonfuls of the meringue mix onto the baking tray and flatten each one gently in the centre with the back of a spoon. Bake for 45 minutes.

For the dark chocolate sauce

Place the sugar and water in a small saucepan over a medium heat and stir gently to dissolve the sugar. Add the espresso powder, whisk through and bring the mix to a steady simmer for 3 minutes. Remove from the heat, allow to sit for 1-2 minutes, then add the chocolate and whisk through until combined. Sift in the cocoa powder and whisk until smooth.

For the whiskey cream

Whisk the cream into soft peaks. Dissolve the icing sugar with the whiskey in a bowl and then add to the cream, folding to combine. To assemble the meringues, place one on each plate, add a spoonful of whiskey cream on top, drizzle with the chocolate sauce and sprinkle with the toasted hazelnuts.

Bean and goose

If you fancy yourself to be a bit of chocolate connoisseur, Bean & Goose Chocolate should be top of your list. Sisters Karen and Nathalie Keane create small batches of quality chocolate in their Wexford kitchen. Taking inspiration from their surroundings, they create unique flavour combinations using traditional processes and natural ingredients. Grate some over my Mocha Meringues for the ultimate, decadent dessert!

Buy: Available from selected stockists nationwide and Dublin's Temple Bar Food Market.

Blas cafe

If you a need a new lunch spot in Dublin be sure to drop into Blas Cafe on King’s Inns Street. Nestled away in the very trendy Chocolate Factory, the cafe is oozing with charisma and an inviting Brooklyn-esque ambiance. The menu is a joy with food sourced from local vendors and artisan producers. With plenty of options, Wall & Keogh teas and Wild Flour Bakery treats,  an afternoon will happily pass  you by in this hidden gem!


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