Chocolate Covered Strawberry Eton Mess

Need an easy entertaining summer dessert that can completely be made ahead of time?  Boom... this Chocolate Covered Strawberry Eton Mess is your answer.  

Guess what happens when you do a Google search for meringue, strawberry. and whipped cream?  Apparently you find out that there is a dessert called Eton Mess.  Thanks Google, for always teaching me something new.

Quick history lesson for ya... also thanks to the Google.  Eton Mess is a traditional English dessert that all started at England's Eton College.  I'm not one that usually jumps for joy at English food (yawn... boring!), but those guys across the lake actually got something right with this sweet bundle of summer joy.

I'm all about this Chocolate Covered Strawberry Eton Mess.  It's the epitome of a make-ahead easy entertaining summer dessert.  And it's darn tasty.

So with the traditional Eton Mess, you usually mix together strawberries, broken meringues, and whipped cream into one big mess of a dessert.

Born at Eton College.  Mixed together into a mess of a dessert.  Eton... Mess... Eton Mess.  Get it?  Good.

But here's the deal.  We're not just going to mix everything together and slop it in a bowl.  Our summer parties are way too epic for that, right?  We need the presentation to be just as legit as the flavors happening in the bowl.

So we are going to layer this Chocolate Covered Strawberry Eton Mess like a boss.  A fluffy bed of homemade whipped cream.  Some freshly chopped strawberries.  A healthy dose of shaved dark chocolate.  Those beautiful broken-up homemade chocolate chip meringues.  And one heck of a garnish... a chocolate covered strawberry.

Dessert just got a major upgrade.

You can find this recipe for Chocolate Covered Strawberry Eton Mess over at Safest Choice Eggs!

Chocolate Covered Strawberry Eton Mess

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• Author: Chris Cockren
• Total Time: 1 hour
• Yield: 4 servings 1x

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Ingredients

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Chocolate Chip Meringue

• 4 Davidson's Safest Choice® pasteurized egg whites
• ½ teaspoon cream of tartar
• 1 cup granulated sugar
• ½ cup finely chopped dark chocolate

Whipped Cream

• 1 c heavy cream
• 2 Tbsp powdered sugar
• ½ tsp vanilla extract

Eton Mess

• 2 cups fresh strawberries, diced
• ¼ cup granulated sugar
• ⅛ teaspoon vanilla extract
• ½ cup finely chopped dark chocolate
• 4 - 6 chocolate covered strawberries, for garnish

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Instructions

Chocolate Chip Meringue

1. Preheat oven to 275°F. In the bowl of a stand mixer, beat egg whites until frothy and soft peaks form. Add cream of tartar and continue to beat, adding in sugar 1 tablespoon at a time until all sugar has been incorporated. Scrape down the sides of the bowl with a spatula as needed. Meringue is done when peaks are stiff, hold their shape, and no grit is felt from the sugar. Gently fold in finely chopped chocolate.
2. Line 2 baking sheets with parchment paper or nonstick baking mats. Drop meringues by the spoonful (about 2 tablespoons in size each) onto the baking sheets. Bake for 40-50 minutes, or until the meringue easily peels away from the parchment paper. Cool completely on a wire rack.
3. Meringues can be stored in an airtight container for several days.

Whipped Cream

1. In the bowl of a stand mixer, beat together heavy cream, powdered sugar, and vanilla extract. To avoid splashing, start on a lower speed and increase speed as cream mixture begins to take shape. Beat until desired stiffness. If not using right away, cover and place in the refrigerator. It will keep for several hours, and just might need a quick whip with a whisk to regain some shape.

Eton Mess

1. Combine strawberries, sugar, and vanilla extract in a small mixing bowl. Let sit for approximately 15-30 minutes to allow macerating.
2. Break 8-12 meringues by hand. A good variety of big and small pieces creates good texture in the dessert.
3. Layer approximately ½ cup whipped cream in each bowl. Top with a few spoonfuls of macerated strawberries, and a generous sprinkling of dark chocolate and crushed meringues. Top with a chocolate covered strawberry and serve.

• Prep Time: 20 minutes
• Cook Time: 40 minutes