Chocolate cream meringues

Preparation

1. Preheat the oven to 120 C/250 F/gas ½.
2. Separate the egg whites from the yolks.
3. Put the egg whites in a bowl with a pinch of salt. Start to whisk and gradually add the sugar, whisking all the while. The meringue mixture is ready when firm and glossy.
4. Using a piping bag, form meringue discs 5cm/2in in diameter.
5. Place in the oven for an hour. When done, leave the meringues to dry in the warm oven.
6. Melt the chocolate in a pan.
7. Whip the cold cream.
8. Add a spoonful of whipped cream to the melted chocolate to loosen it.
9. Pour the chocolate into the cream and whisk delicately. Set aside in the fridge.
10. Take a meringue disc and top it with a spoonful of chocolate cream. Place another meringue disc on it and coat the top and sides with more chocolate cream.
11. Sprinkle with chocolate sprinkles or flakes, set aside in the fridge for an hour and serve.