Ruby Chocolate Floating Islands
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You have to try this stunning dessert that's honestly easier than it looks. Ruby chocolate floating islands are those dreamy meringue clouds that seem fancy enough for a dinner party but come together in under an hour from start to finish. The best part is that egg whites are incredibly affordable and full of protein, so you're getting a lighter dessert without sacrificing indulgence. I love making these because the preparation is straightforward and requires just basic pantry staples, which means you probably have most of what you need already. The combination of delicate meringues floating in that jewel toned chocolate syrup is pure magic on the plate.
Ella x
Ingredients
- 400ruby chocolate bars
- 250 gall-purpose flour(sifted)
- 200 ggranulated sugar(fine)
- 4 egg whiteslarge egg whites
- 10 gsalt(finely ground)
- 100 gunsalted butter(softened)
- 100 mlruby chocolate syrup
- 150 mlwhipped cream
- 50 gconfectioners' sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line a baking sheet with parchment paper.
- 2
In a medium bowl, sift together the flour and confectioners' sugar.
Tip: This will help prevent lumps in the meringue.
- 3
In a separate large bowl, whip the egg whites until stiff peaks form.
Tip: This may take several minutes, so be patient.
- 4
Gradually add the granulated sugar to the egg whites, whipping until stiff and glossy.
Tip: Be careful not to overmix.
- 5
Add the sifted flour mixture to the egg mixture and gently fold until combined.
Tip: Do not overmix.
- 6
Transfer the meringue mixture to a piping bag fitted with a large star tip.
Tip: This will help create the desired island shape.
- 7
Pipe the meringue mixture onto a parchment-lined baking sheet in desired island shape.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 8
Bake for 15-20 minutes, or until the meringues are dry and crisp.
Tip: Rotate the baking sheet halfway through baking.
- 9
Allow the meringues to cool completely.
Tip: This may take several hours, so plan ahead.
- 10
Melt the ruby chocolate bars in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 11
Dip the top of each meringue island into the melted ruby chocolate, then place on a serving plate.
Tip: Drizzle with ruby chocolate syrup, if desired.
- 12
Top each meringue island with a dollop of whipped cream.
Tip: Dust with confectioners' sugar, if desired.
Recipe Variations
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