Chestnut cream-filled meringues with chocolate sauce
Serves 6 Preparation time: 10 minutes
1.5 cups (200g) thick crème fraiche
1 heaped tablespoon marscapone
2 teaspoons sweet chestnut purée (crème de marrons)
50z (150g) bittersweet chocolate
5 tablespoons (70g) lightly salted butter
1 tablespoon demerara sugar
12 small meringue shells
1. STIR the crème fraiche and mascarpone together until evenly combined. Fold in the chestnut purée but do this gently or the mixture will become too thick.
2. MELT the chocolate and butter together in a microwave or bain-marie, add the sugar, and stir until smooth
3. SPREAD a little of the chestnut cream over the flat base of one of the meringues and press another meringue on top to make a small sandwich. Repeat with the remaining chestnut cream and meringues.
4. SERVE immediately with the chocolate sauce.
Recipe from C'est Bon, Recipes inspired by La Grande Epicerie, Paris by Trish Deseine, published by Flammarion.