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Monty Bojangles Flutterscotch Chocolate

Monty Bojangles Flutterscotch Chocolate Meringue. Happy Monday. I hope your weekend has been good and full of sunshine and laughter? Monty Bojangles Flutterscotch Chocolate Meringue. Created by Mark Sargeant. How yummy!? Perfect for a dinner party or afternoon tea.

Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

Monty Bojangles Flutterscotch Chocolate Meringue

How To Make Monty Bojangles Flutterscotch Chocolate Meringue:

Marks Top Tip: “It is really important you whisk your eggs to the right peak. A simple trick to see if they are whipped enough is to tip the bowl upside down. If the mixture stays then you are at the right level! They should also be pearly white with a nice shine.”

Serves 6

Difficulty (1-5): 3

Prep Time: 30 mins
Cooking Time: 50 mins to 1 hour

icing sugar
eggs

Ingredients:

100g Monty Bojangles Flutterscotch Truffles

3 egg whites

150g icing sugar

Serving suggestions A handful of raspberries Double cream

Method For Monty Bojangles Flutterscotch Chocolate:

1.) Preheat the oven to 140C/275F/Gas 1. Line a baking tray with greaseproof paper.

2.) Melt the truffles in a bowl over a saucepan of boiling water.

3.) In a clean, dry bowl whisk egg whites until soft peaks form.

4.) Gradually whisk in the sugar until stiff peaks form. Gently fold the melted chocolate into the meringue, but making sure not to mix it completely so that you have a good marbled effect.

5.) Spoon large serving spoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume.

6.) Leave for about 50mins to 1 hour or until the shell is nice and crisp and the centres retain soft and gooey.

7.) To finish, sprinkle with raspberries and a splash of cream.

Monty Bojangles Flutterscotch Chocolate Meringue

*Recipe and recipe photography by Monty Bojangles* *No Payment was received* What do you think of these Meringues? Fancy making some? I know I do!!

Monty Bojangles Flutterscotch Chocolate Meringue

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Monty Bojangles Pistachio Marooned Hot Chocolate Fondant:

Another recipe that you will want to try is this one; Created by Mark Sargeant. How yummy!? Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

Marks Top Tip: “When beating the eggs and sugar together add a spoonful of flour to the mixture. This will stop the eggs and butter splitting in the mixture ensuring the fondant isn’t greasy once cooked!” Monty Bojangles Pistachio Marooned Hot Chocolate Fondant.

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Marks Top Tip: “Once the chocolate has melted, let it cool before adding the eggs. If not, this will heat the eggs and could result in scrambling.” Monty Bojangles Orange Angelical Chocolate Pots.

Monty Bojangles Scrumple Nutty Cookies:

Fancy making some cookies as a weekend treat? Monty Bojangles Scrumple Nutty Cookies anyone? How yummy!! Created by Mark Sargeant.

Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

Marks Top Tip: “For a quirkier look, roll the mixture into small bowls and press down with your fingertips!” Monty Bojangles Scrumple Nutty Cookies.

Monty Bojangles Freakshakes: Fancy Trying? 

Have I got a treat recipe for you today? Freakshakes have been one of the biggest hits of this year, and with the trend showing no signs of slowing down for 2017. Monty Bojangles are embracing this by releasing two limited edition flavours. How delicious do these look!? I want to try one right now!! Monty Bojangles Freakshakes.

Monty Bojangles Pistachio Marooned Chocolate Tart:

Are you looking for a nice treat recipe? Something suitable for a dinner date or dinner party? Something nice to treat your friends or family too?

How about trying this Monty Bojangles Pistachio Marooned Chocolate Tart?A chocolate tart perfect for any occasion. Created by Mark Sargeant. Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats. Monty Bojangles Pistachio Marooned Chocolate Tart.

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Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

Marks Top Tip: “When cutting, dip the knife into a jug of boiling hot water. This will ensure a nice clean cut in the frozen dessert! I love to serve this with a side of fresh raspberries and crushed up truffles…delicious.” Monty Bojangles Ruby Fruit Sunday Semifreddo.

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Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

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Finally I leave you with this amazing recipe!! Have I got a delicious recipe to share with you today!? Yes, I have! How about trying these Monty Bojangles Choccy Scoffy Brownies? How yummy!! I could just eat one or two. Perfect for a special treat, weekend snacks or any kind of party. Created by Mark Sargeant.

Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

Marks Top Tip: “These brownies become chewier when they are older so leave for two days and serve with caramel sauce for a really indulgent treat.” Monty Bojangles Choccy Scoffy Brownies.

Monty Bojangles Flutterscotch Chocolate

Mark Sargeant for Monty Bojangles
Marks Top Tip: “It is really important you whisk your eggs to the right peak. A simple trick to see if they are whipped enough is to tip the bowl upside down. If the mixture stays then you are at the right level! They should also be pearly white with a nice shine.”
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine British
Servings 6

Equipment

  • bowl
  • Pan
  • Trays

Ingredients
  

  • 100g Monty Bojangles Flutterscotch Truffles
  • 3 egg whites
  • 150g icing sugar
  • Serving suggestions A handful of raspberries Double cream

Instructions
 

  • Preheat the oven to 140C/275F/Gas 1. Line a baking tray with greaseproof paper.
  • Melt the truffles in a bowl over a saucepan of boiling water.
  • In a clean, dry bowl whisk egg whites until soft peaks form.
  • Gradually whisk in the sugar until stiff peaks form. Gently fold the melted chocolate into the meringue, but making sure not to mix it completely so that you have a good marbled effect
  • Spoon large serving spoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume.
  • Leave for about 50mins to 1 hour or until the shell is nice and crisp and the centres retain soft and gooey.
  • To finish, sprinkle with raspberries and a splash of cream.
Keyword Afternoon Tea, Recipes

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