Chocolate Meringue parfait

Author: Nikki

Recipe type: Desserts

Ingredients

200g sweet dry biscuits (Arnott’s Nice)
100g melted margarine
270ml coconut cream – good quality, keep in fridge, do not shake, keep in fridge & scoop out. discard liquid
50 grams dark chocolate broken into pieces
1.5 tablespoons sifted cocoa
2.5 teaspoons vanilla essence
6 oreos put through a food processor until crumbly
Liquid from 1x420g can of chickpeas (aquafaba)
¼ teaspoon cream of tartar
1 teaspoon vanilla essence
½ cup + 2 tbls caster sugar
*Optional: vegan marshmallows’
*Optional: drizzle with Cottees’ ‘thick & rich’ chocolate topping (accidentally vegan)

Instructions

Place sweet dry biscuits & melted margarine into a food processor and combine. Scrape down side when required & ensure mixture is well combined. Press into the base of 8 ramekins/glass cups & set aside
In a medium sized saucepan whisk together the coconut cream, 1.5 teaspoons of vanilla essence, 2 tablespoons caster sugar & cocoa
Place saucepan over a medium to high heat, add chocolate & continue to whisk until the chocolate has melted
Pour over biscuit base & top with crumbled oreos
Cover with plastic wrap & chill for at least one hour
Combine aquafaba, tartar, 1 teaspoon vanilla essence & ½ cup caster sugar into a large mixing bowl
Using electric beaters, beat until still peaks form (about 10-15 minutes)
Spoon onto the desserts
Before serving, singe with a chef’s torch (it doesn’t matter if you don’t do this) & garnish with marshmallows & topping (optional)

Notes

Makes 8 (or 4 larger – but this is very rich)