Magnum Death by Chocolate Extravaganza 

Makes 2 Magnums
 
For the Chocolate Meringues
1 Large free-range egg white
¼ t lemon juice
25g sugar
15g icing sugar
10g good quality cocoa
 
For the Gold beaded chocolate bark
100g good quality dark chocolate, roughly chopped
4T chocolate coated popping candy
1T edible gold dust
 
For the golden M
1 Large free-range egg white
¼ t lemon juice
35g icing sugar
1t Edible gold dust
 
In a clean mixing bowl:  Begin beating the eggs whites using an electric hand mixer or whisk. Once the egg whites reach soft peak add the lemon juice and sugar and continue whisking in before adding the icing sugar and cocoa and whisking until the mixture becomes thick and fluffy reaching thick peaks.
Place in a piping bag with a medium-sized star or plain nozzle. Pipe small mounds of the meringue mixture onto a baking tray lined with silicone paper or baking paper.
Place in the oven to slowly cook for 45 minutes at 150°C, ensuring the meringues are slightly firm on the outside but still a little liquid on the inside.
Allow the meringues to cool in the oven with the door closed.
For the Gold beaded chocolate bark: Place the chocolate in a glass bowl over a pot of just-simmering water and allow it to slowly melt, stirring it every few minutes.
While the chocolate is melting add the chocolate coated popping candy to a bowl along with the edible gold dust. Stir gently to coat the candy in the gold dust, gilding them in a golden shimmer.
Carefully pour the chocolate into a silicone sheet, reserving some of the chocolate for the meringues. Spread the chocolate out evenly over the sheet then scatter the golden beads over and allow to set.
Once hardened, break the chocolate into shards and set aside.
With the remaining melted chocolate: Dip the base of the little meringue into the chocolate then stick onto the Death by Chocolate Magnum. To create some diversity stick 2 of the meringues together by their bases after dipping them in melted chocolate, then place the now joined meringues on the Magnum. Simply top the Magnum with a few of the chocolate, bark pieces and return to the freezer.
For the golden M: Beat the eggs in the same method as previously done, adding the icing sugar and glitter after the egg whites have reached a soft peak then beating until stiff.
Create a stencil by cutting the Magnum “M” out of any flexible piece of plastic.
Place the stencil over your serving dish and spread the golden meringue over the “M” before carefully removing and revealing the golden garnish. Add the decorated Magnums and serve. 

Magnum
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