Blackberry/ Fruit Chocolate Meringue Pots

Recipe for: BLACKBERRY/ FRUIT CHOCOLATE MERINGUE POTS

Ingredients:

(To make four pots)

• 300ml double cream
• Splash of rum or brandy (optional)
• 4-6 meringue nests (depends on size), roughly broken
• 50g/ 2 oz dark chocolate, broken into small pieces
• 8-12 tblsp blackberries, washed

 Method:

1. whip the cream to soft peaks
2. stir in the rum/ brandy (if using)
3. when ready to serve (NOT before!), assemble the pots
4. fold the meringue pieces into the whipped cream
5. melt the chocolate in a small bowl over a small pan of hot water
6. put 2-3 spoonfuls of fruit in the bottom of the pots
7. top with dollops of the cream/ meringue mixture
8. drizzle melted chocolate over the top and serve

 What else you need to know:

1. this is REALLY simple & quick to do
2. this is rich without being sickly sweet
3. you don’t need to be precious with the quantities – whatever works in the pots/ dishes you’ve got
4. assemble the dish at the last minute.  Otherwise the meringue will melt into the cream like extra sugar, and the fruit colour/ liquid will leach into the white of the cream/ meringue
5. you can use whatever fruit you’ve got available, so long as it’s soft and has a little bit of liquid/ juice with it.