Eggnog Hot Chocolate, Persimmon & Candied Chestnut, Toasted Meringue

Ingredients

Yield:

6 servings

• Eggnog Hot Chocolate

  • 8oz chopped semi-sweet chocolate
  • 4oz chopped milk chocolate
  • 2 cups Half & Half
  • 1 teaspoon freshly grated nutmeg
  • 3 tablespoons brandy
  • 2 Fuyu persimmons (also called sharonfruit)
  • 6 whole candied chestnuts (available at specialty gourmet stores)

• Meringue

  • ½ cup pasteurized egg whites
  • ½ cup granulated sugar
  • ¼ vanilla bean

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

 

1. Eggnog Hot Chocolate

   1. Place the chopped chocolate in a medium size bowl.
   2. Bring the Half& Half to a boil along with the grated nutmeg. Remove from heat and pour over the chocolate.
   3. Stir slowly with a whisk until smooth. Add the brandy and whisk until combined set-aside in a warm place.
   4. Peel and rough dice the Fuyu persimmon discarding the core. Rough dice the candied chestnuts.
   5. Divide evenly and place the persimmon & chestnut in to 6 soup or coffee cups.
   6. Portion the warm eggnog hot chocolate among the soup cups. Set aside in a warm place.

2. Meringue

   1. Scrape the contents of the vanilla bean into the egg whites. With the use of an electric mixture with a whip attachment, whip the egg whites on high speed until a soft peak is achieved
   2. Add the sugar slowly while whipping on high. Lower the speed to medium and let whip for 30 seconds.
   3. Spoon dollops of meringue or use a pastry bag fitted with a star decorating tip to pipe the meringue on top of each of the soup cups to completely cover.
   4. Toast the meringue with a household propane torch or in the oven set to broil until the meringue is lightly browned. Garnish with fresh red currants or small shortbread cookies and serve immediately.