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How to make Chocolate fondue with raspberry meringues

Yield = 6
Prep time: 0:25
Cook time: 1:30
Total time: 1:55

Ingredients

  • 115g fresh or frozen raspberries
  • 3 eggwhites
  • 1 cup (220g) caster sugar
  • 450g dark chocolate
  • 2-3 tablespoons raspberry liqueur (framboise*) or brandy

Method

  • Step 1 Preheat oven to 120°C. Line a baking tray with baking paper. Place raspberries in a food processor and blend until smooth. Beat eggwhites until stiff peaks form, then add sugar a little at a time, beating until glossy. Place small spoonfuls of meringue on baking tray, make a small indent in each meringue, fill with a little raspberry puree then cover with a little more meringue. Bake for 1-1 1/2 hours.
  • Step 2 Place chocolate and framboise in an ovenproof bowl over a pan of gently simmering water (don't let bowl touch the water). When chocolate has melted, stir to combine, then transfer to a small fondue pot over a burner. To serve, dip meringues in warm chocolate.