Black Forest Truffle Eton Mess

May 28, 2019Sew White

What a great and delicious dessert to share around the dinner table. My Black Forest Truffle Eton Mess mixes the great black forest flavours in a new way.

This happens to my favourite dinner party dessert as it can be made very elegantly presented in one glass per person. Or popped into a large dish and your guests can help themselves. I love it’s flexibility as well as it’s taste.

How to make the Black Forest Truffle Eton Mess

Meringue, chocolate brownies and truffles ready to be made. The frozen fruit mixed with the brandy on a low heat to make the coulis for the Black Forest Truffle Eton Mess.

It’s super simple to make and most of it is just mixed together. It can mostly be made before hand which is always a bonus. You can make the brownies or buy them also making the dish quicker to make.

I use frozen fruit to make the coulis and cook it down with brandy to make it a thick and juicy mess. If you want it non alcoholic you don’t need to add the brandy. Allow it to cool before you use it.

Making brandy cream for the eton mess dessert.

To make the cream layer it’s double cream, icing sugar and brandy whisked together until thick.

Using Charbonnel et Walker Kir Royale truffles for the Black Forest Truffle Eton Mess adds an extra flavour to the finished dessert.

In a large dish spoon spoonfuls of the cream mix and stud with chopped up brownies, meringues, Kir Royale Truffles (or plain) and spoonfuls of the berries.

The addition of the mini meringues looks so cute. I also added a little edible shimmer I bought from lakeland. It made the dessert look even more special.

Black Forest Truffle Eton Mess

Servings 8 people
Author Sisley White

Ingredients

  • 750 g frozen summer berries
  • 4 tbsp brandy
  • 1200 ml double cream 2 pints
  • 4 tbsp brandy
  • 60 g icing sugar
  • 250 g brownies approximately 1 supermarket own brand box
  • 100 g large meringues
  • 1 pot mini meringues approximately 100g
  • 100 g kir royale truffles

Instructions

  1. Pop the frozen fruit and brandy in a saucepan on a low/medium heat and allow to mush down for 5 minutes. Turn it off and leave it to cool.

  2. In a bowl whisk together the double cream, icing sugar and brandy until thick and stiff.

  3. Chop up the brownies into bitesize chunks.

  4. Break up the large meringues into bitesize chunks.

  5. In a large serving dish stud the dish with the meringues, brownies, cream and fruit.

  6. Top with mini meringues and chopped up kir royale truffles.

  7. Serve and enjoy.

Recipe Notes

If you want to make it ahead of time you can do everything except add the fruit. Pop the rest in the fridge and add the fruit when you're ready to serve.

Glistening red berries, truffles and meringues making up the Black Forest Truffle Eton Mess

The mix of the smooth cream, crunchy meringue, rich chocolate truffles, soft brownies and fruity compote work so well together. I can’t wait to try this again for dinner parties.

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Check out my other recipes

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