Dollop with chocolate and using a pallet knife swirl chocolate through meringue. Bake meringue for 1¼ hours or until dry to the touch. Turn oven off, leave meringue to cool in oven with door ajar.
Freeze for at least 2 hours. 3. Melt the chocolate in a small bowl over simmering water without touching the water until smooth. Let it sit for 5 minutes. 4. Dip the balls into the chocolate using ...