Chocolate Floating Islands


  • 3 egg whites
  • 75g caster sugar
  • 50g icing sugar
  • 15g corn flour
  • 25g Haigh’s Drinking Chocolate
  • 750ml milk
  • 3 egg yolks
  • 75g caster sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons Haigh’s Dark Chocolate Dessert Sauce or Haigh’s Raspberry Sauce


  1. Whisk the egg whites until stiff peaks. Gradually sprinkle in the caster sugar while still whisking. Sift together the icing sugar, corn flour and drinking chocolate. Fold into the egg white mix.
  2. In a large saucepan, over low heat, bring milk to a simmer. With two dessert spoons shape the meringue into egg-shaped puffs and gently drop one at a time into the hot milk. Allow them to poach over very low heat for 3-4 minutes, turning once. Lift out meringues with a slotted spoon and drain on kitchen paper.
  3. Remove the milk from the heat and set aside. In a small bowl beat the egg yolks until thickened. Gradually whisk in the sugar and vanilla. Strain the milk into the egg yolk mixture and mix until blended. Pour into a clean saucepan and stir constantly over a low heat until the mixture thickens slightly.
  4. Place a little of the custard into serving bowls. Arrange 2-3 meringues on top and drizzle over the chocolate or raspberry sauce. Serve with extra custard.


Serves 4-6
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Recipe by: Chris Smith

Photographer: Randy Larcombe