Chop up the chocolate and set aside.
Combine the cream and jelly sugar in a small saucepan. Bring to the boil and boil for 30 seconds.
Pour the warm cream over the chopped chocolate. Add the muscovado syrup and vanilla sugar. Mix until smooth, pour into six small dishes and leave to set.
For the meringue: heat the egg whites and sugar in a pan over a water bath until the sugar has dissolved.
Remove the pan from the heat and pour the egg whites into a mixing bowl. Whisk the meringue for 5-10 minutes while adding the icing sugar. Add peppermint to taste.
Pipe the meringue over the chocolate cream and caramelise the surface using a chef’s blow torch.
Sprinkle with chopped roasted hazelnuts.
Make small meringues with the remaining meringue mix.
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