Creepy meringues

White chocolate & blackberry meringues

Ingredients
125g double cream (heavy cream)
1/2 teaspoon vanilla essence
50g blackberries, blended
100g white chocolate
24 Mini meringue shells

Cooking instructions

1. Bring cream to the boil in a small saucepan.
2. Remove from heat immediately and stir in chocolate until melted.
3. Stir in blackberries and vanilla essence until glossy.
4. Refrigerate for about 25 mins.
5. Spoon a teaspoon of ganache onto back of meringue and place another one on top to form the ganache sandwich.
6. Spoon excess ganache over the join of the meringues and let drip down.

I made these for my candy table last year. I love how quick and easy they are to make and how effective they turned out.

Have a sweet day!