Eaton Mess Chocolates

CathI had my friend Cath over to my house to show her how I make chocolates. She had a party last weekend it was a ‘We’re Done’ party – this was to celebrate the end of her cancer treatment and frankly she is an inspiration.

During treatments she lost her hair so her party was a wig and hat themed do. No pictures of me, unfortunately as I looked a twerp. However Cath was rocking the Carmen Miranda look.



I made three types of chocolates. One was my favourite Peanut Butter Milk Chocolates With Chilli, Candied Orange peel Dipped in Dark Chocolate.  And Eaton Mess Chocolates, mini meringues with dried raspberries enrobed in white chocolate. I’m being a bit flash and I’m using transfer sheets to give a bit of pizzazz to the finished items, but that is an additional step.

It is vital that you work with tempered chocolate – it sounds complex but it’s not really (see my tempered chocolate guide).

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Eaton Mess Chocolates
Eaton mess chocolates, this is my take on a classic desert. Sweet, but not too sweet with a great contrast of textures.
Course Chocolates
Servings
Chocolates
Ingredients
Mini meringues
The chocolates
Course Chocolates
Servings
Chocolates
Ingredients
Mini meringues
The chocolates
Instructions
Mini meringues
  1. I made my mini meringues. But do save the effort and buy them if you can. It is important that once you separate your egg whites you weigh tem, then you use this weight to weigh out your caster sugar. Whisk the egg whites until soft peaks and then add the sugar spoon by spoon. Do not add any cornflour, cream of tater or vinegar as this will make a soft centre – we want crunch here. Pipe out little meringues no bigger than 2cm wide onto baking parchment and dry them out in a 140C oven for 3 hours. Turn the oven off and allow them to get totally cold before storing in an airtight container.
    Mini meringues
The chocolates
  1. Spread a thin layer of molten white chocolate onto baking parchment. Sprinkle over a layer of popping candy and press this into the surface of the chocolate.
    sprinkle popping candy
  2. Add another thin layer of chocolate and then sprinkle over a layer of freeze dried raspberry pieces and push this into the surface of the chocolate.
    push freeze dried raspberries intot he surface
  3. As soon as the chocolate has set stamp out 2cm discs of the layered chocolate. Put a little of the melted white chocolate into a piping bag and use this to glue one of the discs of chocolate to the meringue.
    glue the disc and merangue
  4. Drop the chocolates into the bowl of remaining white chocolate and enrobe them. I’m using posh chocolate tools here but this would work just as well with two forks. I have chosen to use transfer sheets, these are glossy sheets screen-printed with coloured cocoa butter when you sit a tempered chocolate onto this the design is affixed to the finished chocolate with a glamorous glossy finish. If you want to cut back on costs then just use baking parchment.
    enrobe onto transfer sheets
Recipe Notes

Here are the finished chocolates, boy does Cath ever put on a good spread.  Good food, great company and a real celebration.  Follow this link for my supplier of transfer sheets.

finished dish

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10 Comments

  • Dave from Quebec,Canada. Cruising on Celebrity Summit, great cruise. 30th September 2017 at 5:44 pm

    Looking good, yummy.

    Reply
    • Mark 1st October 2017 at 2:54 pm

      Thanks Dave! Mx

      Reply
  • Rev Mother 1st October 2017 at 1:58 pm

    Impressive and yummy. The end results are delicious. Highly recommended.

    I love the sound of your friend Cath. Good luck to a plucky lady.

    LOL, Rev. Mother x

    Reply
    • Mark 1st October 2017 at 2:54 pm

      I’ll pass your comments onto Cath! Mx

      Reply
  • Bruce 1st October 2017 at 3:48 pm

    No mucking about – I don’t care how these are made but I can vouch for their edibility. They were super, the only trouble is that they arrived when we had visitors and the greedy blighters gobbled them up.
    Dad

    Reply
    • Mark 3rd October 2017 at 8:23 am

      So i guess your visitors saved you from yourself! Mx

      Reply
  • Tottie from Tooting 1st October 2017 at 8:37 pm

    Wonderful!!

    Reply
    • Mark 3rd October 2017 at 8:22 am

      Always lovley to hear from you! Mx

      Reply
  • Cath 2nd October 2017 at 7:45 am

    Thank you Mark – the chocolates were delicious and what a lovely evening. So glad you could be part of the celebrations. Think you should post a photo of your splendid be-wigged self though! ; ) x

    Reply
    • Mark 3rd October 2017 at 8:22 am

      Thanks Cath, no photo of me though it’s all about you! Mx

      Reply

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