Chocolate Meringue Easter Wreath

ngredients 3 egg whites, at room temperature 165g (3/4 cup) caster sugar 60g dark chocolate, melted 140g dark chocolate, chopped 400ml thickened cream Maltesers, coarsely chopped, to decorate Method Step 1 Place the chocolate in a heatproof bowl. Heat 750ml (3 cups) of the cream in a small saucepan over medium heat until it just comes to the boil. Pour the cream over the chocolate and stir until the chocolate has melted and the mixture is smooth. Place in the fridge for 1 1/2 hours, stirring occasionally, or until chilled and thickened slightly. Step 2 Use electric beaters to beat the chocolate mixture until the consistency of whipped cream. Spread about 1/2 cup of the mixture in a circle (about 3cm-thick and 17cm wide) onto a serving plate. Step 3 Spread a biscuit with about 3 tsp of the chocolate mixture and sandwich with another biscuit. Stand upright on the ring on the plate. Continue with the remaining biscuits to create a wreath. Spread with the remaining chocolate mixture. Place in the fridge overnight, to allow the biscuits to soften. Step 4 Whip the remaining cream until soft peaks form and spoon on top of the wreath. Chop the Flakes lengthways and sprinkle over the cream. Fill the wreath with Easter eggs and serve. Method Step 1 Preheat the oven to 120C/100C fan forced. Line a baking tray with baking paper. Draw six 10cm-diameter circles on the baking paper and invert onto tray. Step 2 Use electric beaters to beat the egg whites until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating well between additions, until sugar has dissolved. 0:00 / 0:54 How to separate eggs Step 3 Spoon meringue onto the prepared tray and spread, using the circles as a guide. Drizzle over melted chocolate and use a flat-bladed knife to swirl gently. Make a small indentation in the centre of each nest. Bake for 1 hour 30 minutes or until firm. Turn off oven and leave meringues in the oven, with the door closed, to cool completely. Step 4 Place chopped chocolate in a heatproof bowl. Place half of the cream in a small saucepan and heat until almost boiling. Pour cream over chocolate. Set aside for 1 minute then stir until chocolate has melted. Set aside at room temperature to cool. Use electric beaters to beat remaining cream until firm peaks form. Fold in � cup of the cooled chocolate mixture (beat again briefly, if required, to thicken). Step 5 Spoon the chocolate mousse on top of the meringues, drizzle over remaining chocolate mixture (warm slightly to liquify, if needed) and sprinkle with chopped

Maltesers.