Chocolate meringue pie

2 cups dark chocolate melts
300 mL Heavy Whipping Cream
1 tsp vanilla essence
3 large Egg, separated
2 tbsp Cocoa, dry powder, unsweetened
100 grams Butter, melted
1 packet arrowroot biscuits
1 cup Granulated Sugar

1. In a food processor, pulse biscuits until fine. Add melted butter and cocoa powder and pulse until combined. Press mixture into pie tin and refrigerate to set.
2. Meanwhile, in a double-boiler, melt chocolate, cream and vanilla over a low heat. Once melted and combined, add egg yolks and cook until slightly thickened. Allow to cool to room temperature. Pour mixture into prepared pie tin and return to refrigerator.
3. Preheat oven to 150 degrees celsius. Beat egg whites on a high speed until soft peaks are formed. Add sugar and beat until stiff peaks are formed.
4. Transfer meringue mixture onto a baking tray lined with baking paper, in a circle small enough to fit within pie tin. Place in oven and turn heat to 120 degrees celsius. Cook for 1 hr, then turn off oven and allow meringue to cool in oven.
5. Once meringue is cooled, assemble chocolate meringue pie and serve.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user ESHERIDAN2.