Walnut meringues

Break 100g chocolate into a heat-proof glass bowl. Place on top of a pan of gently simmering water. Take care to ensure the bowl does not come into contact with the water. Stir occasionally until melted. Remove from the heat and stir until the chocolate is smooth. Divide between each hole of the dariole mould. Move the mould around to coat the sides completely up to the top, or use a mini spatula. Place on a flat plate and chill for 1 hr. Break another 100g chocolate into a separate bowl and melt as above. With a plastic pastry brush, brush another coating within the chocolate mould holes and then replace in the fridge to chill for 1 hr. To make the meringue, whisk the egg whites in a clean glass bowl with an electric whisk for 3-4 mins. They should be firm and white, and not slip in the bowl when it is moved. Place the sugar and 2 tbsp cold water In a small saucepan. Bring to the boil, then boil until the mixture hits 120°C on a sugar thermometer. Quickly, but carefully, pour the sugar syrup into the egg whites while whisking. Whisk for 3 mins, until the bowl is cool. Fill a piping bag with the meringue and pipe each chocolate mould to the top. Level out the top with the side of flat knife. Chill for 1 hr. In a clean bowl, melt the remaining chocolate as above, then stir until smooth. With the side of a flat knife, spread the chocolate over the top of the egg mixture, making sure to coat to the sides to seal. Chill for 1 hr, then carefully pop out of the silicone moulds. Reheat the remaining chocolate in the bowl and fix a walnut half on top of each chocolate with a dab of it. Chill for 30 mins. Serve.