Chocolate Eton Mess Recipe

We all love a light Eton Mess. This delicious Chocolate Eton Mess Recipe from Ateliers des Chefs adds a dash of chocolate and fresh minted raspberries to truly tease our tastebuds.

Chocolate Eton Mess Recipe with Fresh Minted Raspberries


For the chocolate ganache
  • Double cream : 50 ml
  • Dark chocolate : 100 g
  • Double cream : 250 ml
    • Egg white(s) : 50 g
For the cream
    • Caster sugar : 100 g
For the rest of the recipe
  • Fresh raspberries : 100 g
    • Fresh mint : 0.25 bunch
For the garnish(es)
  • Caster sugar : 50 g


  • Preheat the oven to 150’C.For the ganache: bring the 50ml double cream to the boil. Pour the cream over the chocolate and stir until smooth and glossy.Whip the 250ml cream to soft peaks and then fold into the cooled chocolate mixture.For the meringue: whisk together the egg whites and the caster sugar to stiff peaks and then place the meringue mixture in a piping bag. Pipe small meringues on to a silicone baking sheet, transfer to the oven and bake for 20 minutes.For the minted raspberries: pick and finely chop the mint leaves. Place the mint, raspberries and caster sugar in a bowl and gently mix together.

To assemble

Pipe a little of the chocolate mousse into the base of individual serving glasses. Top with a layer of meringue and a spoonful of raspberries. Repeat this layering process until the glasses are full. Dust with icing sugar to serve.


For more mouthwatering recipes from Ateliers des Chefs, visit their website.

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