ROYCE' Chocolate Recipes - Mango Meringue Nest

Mango Meringue Nest

Ingredients : Serving Size 10

Mango Chocolate Ganache

  • ROYCE’ Chocolate Bar – White: 1 bar
  • Mango: 1 pc
  • Whipping cream: 20ml
  • Unsalted butter: 10g

    •  

    Decoration

  • ROYCE’ Nama Chocolate Orange & Mango: 1 box
  • Mini meringue: 10 pcs
  • Fresh mint & edible flower: to serve

    • Steps

    1. Peel, dice and purée the mango. Set aside 100g of the mango purée.

    2. Roughly cut the ROYCE’ White Chocolate Bar into small pieces and combine it with the whipping cream in a double boiler. Whisk till the chocolate mixture becomes velvety.

    3. Add the butter and mango purée, then mix until it’s completely incorporated. Set aside and allow to cool.

    4. Spoon the mango chocolate ganache into the meringue nests. Top them with ROYCE’ Nama Chocolate Orange & Mango. Garnish with the mint and edible flowers.