Connect with Us: Foodservice

Chocolate Covered Strawberry Eton Mess Recipe

This chocolate covered strawberry eton mess recipe is an easy summer dessert that can be made ahead of time. Courtesy Chris of Shared Appetite.

Servings: 4

Active time: 20 minutes

Total time:

Chocolate Chip Meringue Ingredients


  • 4 Davidson's Safest Choice® pasteurized egg white(s)
  • 1/2 tsp cream of tartar
  • 1 c granulated sugar
  • 1/2 c finely chopped dark chocolate


  1. Preheat oven to 275°F. In the bowl of a stand mixer, beat egg whites until frothy and soft peaks form. Add cream of tartar and continue to beat, adding in sugar 1 tablespoon at a time until all sugar has been incorporated. Scrape down the sides of the bowl with a spatula as needed. Meringue is done when peaks are stiff, hold their shape, and no grit is felt from the sugar. Gently fold in finely chopped chocolate.
  2. Line 2 baking sheets with parchment paper or nonstick baking mats. Drop meringues by the spoonful (about 2 tablespoons in size each) onto the baking sheets. Bake for 40-50 minutes, or until the meringue easily peels away from the parchment paper. Cool completely on a wire rack.
  3. Meringues can be stored in an airtight container for several days.

Whipped Cream Ingredients

  • 1 c heavy cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  1. In the bowl of a stand mixer, beat together heavy cream, powdered sugar, and vanilla extract. To avoid splashing, start on a lower speed and increase speed as cream mixture begins to take shape. Beat until desired stiffness. If not using right away, cover and place in the refrigerator. It will keep for several hours, and just might need a quick whip with a whisk to regain some shape.

Chocolate Covered Strawberry Eton Mess Ingredients

  • 2 c fresh strawberries, diced
  • 1/4 c granulated sugar
  • 1/8 tsp vanilla extract
  • 1/2 c finely chopped dark chocolate
  • 4 - 6 chocolate covered strawberries, for garnish
  1. Combine strawberries, sugar, and vanilla extract in a small mixing bowl. Let sit for approximately 15-30 minutes to allow macerating.
  2. Break 8-12 meringues by hand. A good variety of big and small pieces creates good texture in the dessert.
  3. Layer approximately 1/2 cup whipped cream in each bowl. Top with a few spoonfuls of macerated strawberries, and a generous sprinkling of dark chocolate and crushed meringues. Top with a chocolate covered strawberry and serve.

Post a Review

Be the first to review this recipe!


Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 660
Calories from Fat 300
Total Fat 34g (52% DV)
Saturated Fat 21g (105% DV)
Trans Fat 0.5g
Cholesterol 85mg (28% DV)
Sodium 80mg (3% DV)
92g (31% DV)
Dietary Fiber 5g (20% DV)
Sugars 84g
Protein 8g
Vitamin A 20%
Vitamin C 90%
Calcium 6%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Dessert Recipes
  • Safe Italian Mayonnaise recipe without the risk of Salmonella. More Gluten-Free Recipes
  • Bistro BLT Slaw - a savory salad recipe #Foodie More Summer Recipes
  • @ louisemellor's Apple Brandy Eggnog French Toast w/Apples & Cherries - unique brunch recipe. Christmas breakfast? More Unique Dish Recipes
Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.