Desserts Recipes - Chocolate and Chestnut Cream Vacherin Recipe

Ingredients

SERVES 8

• 6 egg whites

• 350g/12oz caster sugar

• 75g/3oz hazelnuts (skinned, toasted and finely chopped)

• 175g/6oz plain chocolate (broken into pieces)

• 500g/1lb 2oz canned sweetened chestnut puree

• 300ml/1/2pt double cream

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Method:

1. Preheat the oven to 140°C/275°P/Gas mark 1. Line 3 baking trays with baking  parchment and draw a 20cm/8in circle on each.

2. Stiffly whisk the egg whites, then gradually whisk in the sugar a little at a time, whisking well until the meringue is smooth and shiny. Very lightly fold in the nuts.

3. Spread the mixture over the marked circles. Bake for 1 to 1 1/2 hours until dried out. Remove from the oven and allow to cool, then remove the lining paper.

4. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Soften the chestnut puree in a bowl and stir in the melted chocolate.

5. Lightly whip the cream until stiff peaks form and fold in the chestnut mixture.

6. Sandwich the meringues together with a little of the chestnut cream. Cover the top and sides with the remainder of the cream.