- Walkers Mini Meringue Nests
- Salted Pistachios
- Dark Chocolate
- Double Cream
Whip the cream and put it in the fridge to keep it chilled.
Roughly chop the dark chocolate. Melt it slowly. Keep some chocolate aside to sprinkle at the end.
Then shell the salted pistachio nuts and crush lightly with a rolling pin.
When the chocolate is melted drizzle it into the whipped cream and loosely mix together.
Spoon the dark chocolate and cream mixture onto the mini meringue nests, as much or as little as you desire!
Finally drizzle any left over chocolate over the meringue canapés and sprinkle with the crushed salted pistachios and the wee chunks of dark choc.