- ½ litre whipping cream
- 100 g dark chocolate
- 20 g unsweetened cocoa powder
- 4 spoonfuls icing sugar
- 24 meringue cases
Melt the chocolate with a spoonful of water in a bainmarie And leave to cool. Beat the cream together with the icing sugar using an Electric whisk, then slowly add the melted chocolate. Use The mixture to fill the meringue cases. Place them two by Two on a dessert plate, then sprinkle with cocoa powder.