Valrhona Chocolate Snowballs

Some leftover Italian Meringue and a plentiful supply of Valrhona Chocolate nibs makes a sweet treat out in the Stellenbosch Winelands today. I generally don’t like ‘messy food’ but every now and then a girl needs to be covered in molten chocolate and gooey meringue.

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Italian Meringue:

1 cup sugar
1 tbsp of glucose
4 egg whites
4 tsp water

Start by whipping the egg whites in a mixer. While this is going bring the sugar, glucose and water to a boil. Take to 120 degrees Celsius. When the egg whites are at stiff peak slowly pour in the sugar mix. Be careful of splatter! Continue beating till the mixture is cold. You now have a meringue that is stable and you can store in the freezer for future use.

To make the snowballs mix in good quality chocolate pieces and place a dollop of the mix on a prepared baking tray. Bake until the meringue starts to feel like its hardening. It won’t set like a normal meringue! About twenty minutes at 110 degrees Celsius.

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