Page 6: Chocolate Cloud Kisses
Makes 8 kisses
Light clouds of meringue sandwiched together with chocolate ganache. These kisses whisper love just looking at them.
2 egg whites
1/3 cup caster sugar
50gms dark chocolate chips
3 tbsp low fat milk
Heat oven to 180°c and line a tray with baking paper.
Beat egg whites until soft peaks form. Gradually add sugar, beating well between additions
until sugar is dissolved and mixture is thick and glossy.
Place heaped tablespoons of mixture onto paper lined tray – you should get 16 clouds. Place tray into oven and turn heat down to 120°c. Bake for 35 minutes. Turn off heat and open oven door to cool completely. While clouds are cooling, make the ganache. Put chocolate chips and milk into a microwave-safe jug, cover and heat gently to melt. I usually do two 50 second bursts on 50% power. Whisk mixture well, cover loosely with paper towel and place in the fridge to cool and solidify enough to spread.
Once clouds are cool and ganache is cooled (should be consistency of Nutella), spread the bottom of half of a cloud thickly with ganache and top with another cloud. If you have enough willpower to not eat them all at once, store in an air tight container in a cool place out of direct sunlight. Best eaten on the day of making, but they will last for a couple of days.
Why it’s good for you
Yes it’s sugar and yes it’s chocolate, but when it comes to low fat gorgeous sweet treats, these beauties are it.
286.9kj (68.3cal); 1.9g total fat (1.2g saturated fat)
Next Recipe: Page 7: Poached Pears in Ginger Syrup