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Chocolate and Cherry Eton Mess

Our Master Chocolatiers’ have put a luxury Lindt twist on this classic English dessert… imagine layers of heavenly Hazelnut Chocolate Spread, vanilla-infused cream, juicy cherries and crunchy meringue - all finished off with a sprinkling of our exquisite EXCELLENCE chocolate.

Chocolatier’s Tip

You can use shop-bought meringue nests, but our Master Chocolatiers recommend using homemade, or buying freshly baked from a bakery, for a perfectly crisp meringue with a soft and chewy centre…

If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

Serves 3-4 (the exact number will depend on the size, and shape, of your glasses)



  • For the cream:
  • 500 ml double cream
  • 150 g Lindt Hazelnut Chocolate Spread
  • 1 tsp vanilla extract
  • For the cherries:
  • 400g frozen sweet cherries
  • About 2 tbsp brown sugar or coconut sugar, or to taste
  • To assemble:
  • 2 large individual meringue nests, crushed (see Tip)
  • 2 squares Lindt EXCELLENCE 70% Dark Chocolate, finely grated
  • Lindt Hazelnut Chocolate Spread

Lindt Chocolate In This Recipe


Step 1.

In a mixing bowl, whisk the double cream to soft peaks - take care not to over-whisk.

Step 2.

Spoon half of the cream into a separate bowl and set aside.

Step 3.

Continue to whisk the remaining bowl until you have stiff peaks. Gently fold through the Lindt Hazelnut Chocolate Spread until combined. Set aside.

Step 4.

Add the vanilla extract to the bowl of softly whipped cream and gently fold through. Cover both bowls and chill whilst you prepare the rest of the dessert.

Step 5.

Tip the cherries into a medium saucepan and add the sugar, to taste. Set over a low heat and bring to the boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Step 6.

Strain the liquid into a jug, reserving the cherries in a sieve. Tip the cherries into a bowl and set aside to cool completely. Meanwhile, pour the liquid back into the pan and bring back to the boil. Boil for 5 minutes, or until slightly reduced. Remove from the heat, pour back into the jug and leave to cool completely.

Step 7.

To assemble: set out 3-4 dessert glasses. Place a generous amount of chocolate-hazelnut cream into the base of one of the glasses. Top with a generous layer of vanilla cream. Spoon over some of the cooled cherries before drizzling with the reduced cherry juice. Drizzle with a spoonful of Lindt Hazelnut Chocolate Spread. Sprinkle with crushed meringue pieces.

Step 8.

Add another layer of chocolate-hazelnut cream, followed by the vanilla cream, cherries and juice. Sprinkle with grated chocolate and drizzle with a little extra Lindt Hazelnut Chocolate Spread, if wished. Repeat with the remaining glasses. Serve straight away.


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