Indulge in the decadence of a Chocolate Eton Mess, a delightfully rich twist on the classic British dessert. Imagine layers of crunchy chocolate meringue, velvety whipped cream, and luscious fresh berries in every bite! In one elegant dessert you can create a balanced flavor, perfect for special occasions or a luxurious dinner party treat.
If you like light chocolate desserts, try my chocolate pavlova and delicious chocolate tea.
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✔️ Why This Recipe is Great
Single-Serve Dessert: Set your next dinner party up for a delicious night with these single-serve Eton Mess cups, easily customized with your favorite fresh fruits.
Use Up Cocoa Powder: whether you have natural cocoa powder or dutch cocoa powder, the only difference is that they're processed slightly differently. You can use either one for this chocolate Eton Mess recipe and it will be equally delicious, and a great way to use up the last of a bottle of cocoa powder.
🍒 Ingredients
Superfine Sugar: this type of extra-fine sweetener is the only type of sugar you can use to make a merengue, so be sure the packaging says 'extra fine' or 'superfine.' Note that you need powdered sugar for the whipped cream; you can't use more of the superfine sugar.
Egg Whites: it's pretty much impossible to replace the egg whites in this recipe for chocolate merengue - make sure you use the fresh stuff, too.
Cocoa Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
White Vinegar: corrects the acidity level of the uncooked merengue, so the flavor balances out. Lemon juice is a great alternative.
Vanilla Extract: you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Heavy Cream: this is the thinning ingredient which allows you to make the homemade whipped cream with which you top your Eton Mess.
Berries: for topping the merengue - swap with your favorite tropical fruits and chocolate syrup for a fun twist! I like using strawberries and cherries.
See recipe card for exact ingredients and quantities.
🍫 How to Make Chocolate Eton Mess (Step-by-Step)
Step 1) Start by preheating your oven to 120°C (250°F) and line a baking sheet with parchment paper (image 1).
Step 2) In a clean, dry bowl, beat the egg whites until they form soft peaks (image 2). Gradually add the caster sugar, continuing to beat until the mixture is glossy and stiff peaks form (image 3 & 4).
Step 3) Sift the cocoa powder over the meringue and fold gently until just marbled through (image 5 & 6). Drizzle the vinegar or lemon juice and fold again (image 7 - 9).
Step 4) Spoon the meringue onto the prepared baking sheet in dollops, leaving space between each (image 10). Place in the oven and bake for about 1 to 1.5 hours, or until the meringues are crisp on the outside and peel off the paper easily (image 11 & 12). Turn off the oven and let them cool completely inside.
Step 5) Whip the heavy cream with the powdered sugar and vanilla extract until it forms soft peaks (image 13).
Step 6) Once the meringues are cool, break them into bite-sized pieces (image 14 & 15).
Step 7) To assemble, layer the broken meringues, whipped cream, and mixed berries in serving glasses or a large dish. Sprinkle with shaved dark chocolate, and serve immediately for the best combination of textures, or chill for up to an hour before serving.
🎂 Storage and Serving
For the record, this dessert does not freeze well. However, you can make the chocolate merengue base up to a day in advance and keep it in the fridge, but it will lose some of its crispiness over time.
The whipped cream or mouse for between the layers can also be made up to 3 days in advance if you add a teaspoon of corn starch, and the berries can be prepped 3 days in advance as well.
👨🏻🍳 Expert Notes & Tips
By Weight: I highly recommend weighing all of your ingredients rather than measuring them by volume in measuring cups - your merengue will turn out much better, since everything will be more precise when weighed.
Wipe it Down: Be sure your bowl and beaters are free of any grease before whipping the egg whites, as any fat can prevent them from reaching the proper volume.
Keep it Dry: Don't skip the long drying & cooling step in the oven; it's crucial for a crack-free merengu. If it's a humid day, the merengue might take a bit longer to dry out in the oven, so keep an eye on it and adjust the time as needed.
Mo' Chocolate: If you'd like a stronger chocolate flavor, consider folding in a tablespoon of melted dark chocolate into the whipped cream.
Swapping Fruits: Feel free to swap out the mixed berries for whatever fruit is in season or your personal favorites. For a little extra flair, also drizzle with a raspberry coulis or chocolate sauce when plating.
Make-Ahead: The meringues can be made ahead of time and stored in an airtight container for a couple of days. Just assemble with the cream and berries when you're ready to serve.
🍨 Filling and Topping Ideas
- Mixed Berries: Strawberries, raspberries, blueberries, and blackberries, with larger berries halved as needed
- Passionfruit: Freshly-scooped passionfruit pulp or a drizzle of passion fruit syrup.
- Kiwi: Sliced kiwi fruit adds a tangy flavor, and is a more common topping on a tropical merengue.
- Mango: Fresh mango slices or cubes, or even freeze-dried mango powder.
- Pomegranate Seeds: These add a burst of color and a crunchy texture, along with a slightly tart flavor that pairs well with the creamy toppings.
- Peach Slices: Fresh or grilled peach slices provide a sweet and juicy element, with grilled peaches adding a slight caramelized flavor.
- Lemon Curd: For a tart and creamy contrast - lemon curd desserts are a great summer treat.
- Whipped Cream: A classic choice to complement the meringue, and practically a requirement for a summer merengue.
- Chocolate Shavings: Dark or milk chocolate shavings are ideal for a chocolate Eton Mess.
- Chocolate Hazelnut Spread: Drizzle on some Nutella or even better, some gianduja, for a rich chocolatey flavor.
- Chopped Nuts: Almonds, pistachios, or hazelnuts add a delightful crunch and a nutty flavor that contrasts nicely with the soft meringue.
- Coconut Flakes: Toasted or plain coconut flakes.
- Edible Flowers: For a decorative and edible touch.
- Mint Leaves: Fresh spearmint leaves are refreshing but also beautiful.
- Homemade Jam: Any fruit jam, such as raspberry or strawberry, though guava jam with cream cheese ganache is a memorable combination.
- Caramel Sauce: A drizzle of homemade caramel sauce adds a rich, buttery sweetness that pairs perfectly with the airy meringue - try making sugar-free caramel sauce to lighten the dessert's overall glycemic impact.
- Banana Slices: Fresh or caramelized bananas add a soft texture and a sweet, mellow flavor that blends well with other toppings.
❓ Classic Chocolate Sauces for Eton Mess
🙋 Frequently Asked Questions
Vinegar or lemon juice is needed to stabilize the egg whites, helping to create a thick and glossy meringue that holds its shape when baked.
Yes, you can prepare the components in advance, but it’s best to assemble them just before serving to keep the meringues crisp.
Yes, you can use frozen berries, but fresh berries are generally preferred for the best texture and flavor.
Other than berries, you can add other fruits like bananas, blueberries, or kiwi to enhance the flavor and add variety.
Bake the merengue at a low temperature for a long time, and then allow it to cool in the oven with the door slightly ajar. This helps achieve the desired texture of a rich chocolate merengue.
Have you tried this recipe?
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📖 Recipe
Chocolate Eton Mess (Merengue Dessert)
Equipment
- baking tray
- hand mixer
- baking sheet
Ingredients
- 4 large egg whites
- 1 cup caster sugar (superfine sugar) 200g
- ¼ cup cocoa powder 25g
- 1 teaspoon white vinegar or lemon juice
- 1 ¼ cups heavy cream 300ml
- 1 tablespoon powdered sugar for the whipped cream
- 1 teaspoon vanilla extract
- 2 cups mixed berries (strawberries, raspberries, blueberries) 300g
- 50 g dark chocolate shaved or grated
Instructions
- Start by preheating your oven to 120°C (250°F) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites until they form soft peaks. Gradually add the caster sugar, continuing to beat until the mixture is glossy and stiff peaks form.
- Sift the cocoa powder over the meringue and fold gently until just marbled through. Drizzle the vinegar or lemon juice and fold again.
- Spoon the meringue onto the prepared baking sheet in dollops, leaving space between each. Place in the oven and bake for about 1 to 1.5 hours, or until the meringues are crisp on the outside and peel off the paper easily. Turn off the oven and let them cool completely inside.
- Whip the heavy cream with the powdered sugar and vanilla extract until it forms soft peaks.
- Once the meringues are cool, break them into bite-sized pieces.
- To assemble, layer the broken meringues, whipped cream, and mixed berries in serving glasses or a large dish. Sprinkle with shaved dark chocolate, and serve immediately for the best combination of textures, or chill for up to an hour before serving.
Erin
Great for our kids to help with putting together.
Max
That's a great point! Thank you for taking the time to leave a ocmment, Erin.
Penny
These were perfect for my dinner party, thanks
Max
I'm glad to hear it, Penny! Thank you for the comment. 🙂