Best 15 Chocolate Pavlova Recipes

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Indulge in a culinary journey with our exquisite Chocolate Pavlova recipe, a symphony of flavors and textures that will tantalize your taste buds. This iconic dessert combines a light and airy meringue base with a rich and decadent chocolate ganache filling, topped with a symphony of fresh berries and a delicate dusting of cocoa powder. As you delve deeper into the article, you'll also discover variations of this classic dessert, including a delightful Salted Caramel Pavlova and a refreshing Lemon Meringue Pavlova. Each recipe promises a unique taste experience, catering to diverse palates and preferences. Get ready to embark on a culinary adventure that celebrates the artistry of desserts.

Here are our top 15 tried and tested recipes!

CHOCOLATE PAVLOVA



Chocolate Pavlova image

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

Provided by Olga D

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h50m

Yield 8

Number Of Ingredients 13

6 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 ½ cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  • Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  • Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g

CHOCOLATE PAVLOVA



Chocolate Pavlova image

Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

4 large egg whites, room temperature
1/4 cup dark-brown sugar
3/4 cup superfine sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
2 tablespoons Dutch-process unsweetened cocoa powder
Dark-Chocolate Cream
1 1/4 cups heavy cream, whipped to soft peaks
Milk-Chocolate Curls, for garnish

Steps:

  • Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
  • Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
  • Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
  • To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

CHOCOLATE PAVLOVA



Chocolate Pavlova image

A mild chocolate-flavored meringue is topped with a colorful, fresh, red and green fruit topping.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

4 large egg whites
1 teaspoon red wine vinegar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
2 tablespoons baking cocoa
1 ounce semisweet chocolate, finely chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
2 tablespoons orange liqueur, divided
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 medium kiwifruit, peeled, halved and sliced

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment; set aside., Add the vinegar, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in cocoa and chocolate., Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour., In a small bowl, combine raspberries and strawberries. Drizzle with 1 tablespoon liqueur; toss gently to coat. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining liqueur; beat until soft peaks form., Top meringue with berries. Arrange kiwi over berries; top with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 276 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.

CHOCOLATE PECAN PAVLOVA



Chocolate Pecan Pavlova image

This will definitely capture your taste buds! This recipe is one of my family's favorites-especially at the holidays. Although it may take a little longer to make and assemble, it is truly worth the work. It's a rich-tasting, light dessert that everyone will enjoy. I usually use pecans, but you can substitute walnuts, hazelnuts or other nuts. —Nancy Preussner, Delhi, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

4 large egg whites, room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-2/3 cups sugar, divided
2 tablespoons baking cocoa
1 cup ground pecans
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup heavy whipping cream
3 tablespoons coffee liqueur
1/2 cup hot fudge ice cream topping, divided
1/4 cup coarsely chopped pecans

Steps:

  • Place egg whites in a large bowl. Meanwhile, line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on the parchment; invert parchment., Preheat oven to 300°. Add vanilla and cream of tartar to egg whites; beat on medium speed until foamy. Sift 1-1/3 cups sugar and cocoa together twice. Gradually add sugar mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gently fold in ground pecans. Spread evenly over circles on prepared pan., Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. Carefully remove 1 meringue to a serving plate. , In a large bowl, beat cream cheese, butter and remaining 1/3 cup sugar until smooth. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Stir in liqueur., Spread 1/3 cup fudge ice cream topping over meringue. Top with half of the cream cheese filling. Layer with remaining meringue and remaining filling. Sprinkle with chopped pecans. Warm remaining fudge ice cream topping; drizzle over top. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 553 calories, Fat 33g fat (13g saturated fat), Cholesterol 56mg cholesterol, Sodium 129mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM



Chocolate Pavlova with Strawberries and Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 6 to 8 servings

Number Of Ingredients 12

5 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1 1/4 cups sugar
5 tablespoons Dutch-process unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
For the toppings:
1 1/2 cups cold heavy cream
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 tablespoons plus 1 teaspoon sugar
3 cups strawberries, halved or quartered

Steps:

  • Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
  • Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
  • Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

CHOCOLATE ORANGE PAVLOVA



Chocolate Orange Pavlova image

I found this recipe on the online edition of the Jerusalem Post. It's perfect for Passover. I made it the other day, and had to hire bodyguards to keep the Dornettes away until it was time for dessert. This is my version, I always have to change a recipe just a bit. Even though the recipe for the orange curd calls for butter, I used margarine so my dessert would be dairy-free.

Provided by Mirj2338

Categories     Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 14

5 egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup sugar
1 1/2 cups whipping cream
4 tablespoons icing sugar
2 tablespoons cocoa
3 egg yolks
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon lemon, zest of
1 tablespoon orange zest
6 tablespoons sugar
3 tablespoons butter

Steps:

  • Making the Pavlova:.
  • Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
  • Add the vanilla and continue to whisk.
  • Start to add the sugar slowly, a tablespoon at a time, while continuing to beat the eggs on high until they are glossy and stiff peaks form.
  • Line a baking sheet with parchment paper.
  • Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
  • Lay the side of the paper with the pen/pencil markings face down on the baking sheet. You do not want pencil on the bottom of your dessert!
  • Spoon all of the meringue into the center of the circle and smooth out with the spoon to form a mound (about i inch smaller than the circle on the parchment paper).
  • Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
  • Place the meringue in a preheated 225 degree F oven for 2 hours.
  • Turn the oven off and allow the Pavlova to cool in the oven (if you can, leave it in the oven overnight). (You may need to hire bodyguards at this point.).
  • Making the chocolate whipped cream:.
  • Whip the cream, icing sugar and cocoa until stiff peaks form.
  • Making the orange curd:.
  • Place all of the ingredients except the butter into the top of a double-boiler (or place about 2 inches water in a saucepan, bring to a gentle simmer and place a metal bowl over it).
  • Whisk everything together and cook over a gentle simmer until the mixture thickens.
  • Continue to whisk as it cooks - it can take eight to 20 minutes.
  • The mixture will coat the back of a spoon when it's ready.
  • Remove from heat and add the butter.
  • Whisk until the butter has melted and been completely incorporated.
  • Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
  • Refrigerate until cold.
  • Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
  • Use a spoon to form a well in the whipped cream.
  • Spoon the orange curd into the well in the whipped cream.
  • Refrigerate until you are ready to serve.

CHOCOLATE ORANGE PAVLOVA



Chocolate Orange Pavlova image

Crispy on the outside, chewy on the inside. For a change leave out the cocoa and orange and top with fresh cream and fruit instead.

Provided by dagac4

Categories     Dessert

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 egg whites
8 ounces sugar
1 tablespoon cornflour
2 teaspoons vinegar
1 -2 drop vanilla essence
3 tablespoons cocoa powder
1 grated orange, zest of
300 ml cream
chocolate curls or grated milk chocolate

Steps:

  • Preheat oven to 150 degrees celsius.
  • Whisk egg whites until stiff.
  • Add sugar one teaspoon at a time whisking until meringue is very stiff and shiny.
  • Whisk in cornflour, vinegar and vanilla.
  • Fold in cocoa powder and orange zest.
  • Pile mixture onto a baking sheet (baking parchment is best) and spread into a 9 inch round. Hollow out centre slightly using the back of a spoon.
  • Bake for 1 3/4 hours.
  • Let Pavlova cool and place on serving dish.
  • Whip the cream and spread on top of the Pavlova, add the chocolate curls, serve and enjoy!

Nutrition Facts : Calories 238.3, Fat 12.2, SaturatedFat 7.6, Cholesterol 42.5, Sodium 41.2, Carbohydrate 31.5, Fiber 0.7, Sugar 28.5, Protein 3.1

COCONUT PAVLOVA WITH CHOCOLATE MOUSSE AND BANANAS



Coconut Pavlova With Chocolate Mousse and Bananas image

Categories     Rum     Mixer     Chocolate     Egg     Fruit     Dessert     Bake     Banana     Coconut     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Meringue
2 cups sweetened flaked coconut
6 large egg whites
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup boiling water
Mousse
2 large eggs, separated
4 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons water
1 tablespoon dark rum
4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
3/4 cup chilled whipping cream
2 bananas, cut into 1/4-inch-thick rounds

Steps:

  • For meringue:
  • Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
  • Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.
  • Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.
  • For mousse:
  • Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
  • Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
  • Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
  • Sprinkle with remaining toasted coconut. Cut into wedges and serve.

WHITE CHOCOLATE PAVLOVA



White Chocolate Pavlova image

Chuck Hughes' decadent white chocolate pavlova topped with ground cherry compote is a perfect way to amaze your guests after a delicious meal.

Provided by Chuck Hughes

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 10

4 large egg whites
1 cup/250ml sugar
3 cups/750ml fresh ground cherries
1/2 cup/125ml sugar
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 cups/500ml 35-percent cream
4 egg yolks
1/4 cup/60ml sugar
2 cups/500ml chopped white chocolate

Steps:

  • Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper.
  • For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers.
  • Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.)
  • Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.) Let cool.
  • For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
  • For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
  • Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
  • To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
  • Cook's Note: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake.

CHOCOLATE RASPBERRY PAVLOVA



CHOCOLATE RASPBERRY PAVLOVA image

Categories     Chocolate     Dessert     Bake     Pastry

Yield 8 slices

Number Of Ingredients 10

For the Meringue Base:
6 large egg whites
2 cups superfine sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped
For the Toppings:
2 cups heavy cream
4 cups raspberries
1 to 2 ounces dark chocolate

Steps:

  • Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle. Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in. Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula. Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers. Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment. Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

CHOCOLATE PAVLOVA FROM "COOK YOURSELF THIN"



Chocolate Pavlova from

I made this last night and thought I had died and gone to heaven. Sooo delicious and amazingly good for you. Even my boyfriend loved it! I used fresh strawberries in place of the raspberries but you could use what you love.

Provided by Nicoleg

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

4 egg whites
1/4 teaspoon salt
1/2 teaspoon lemon juice
1 cup sugar
1 tablespoon cocoa powder
1 cup whipping cream
1 tablespoon confectioners' sugar
1 cup fresh raspberry
1/4 cup shaved dark chocolate
1/4 cup melted dark chocolate, for drizzling

Steps:

  • 1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
  • 2. Whisk the egg whites and salt on high speed until they hold their shape. Add the lemon juice and whisk just to incorporate. Add the sugar gradually until the mixture stands in firm peaks. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula (3 turns). Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
  • 3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for 1 hour. Remove and set aside.
  • 4. For the topping: Whisk the whipping cream and 1 tablespoons confectioners' sugar into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.

Nutrition Facts : Calories 350.4, Fat 20.7, SaturatedFat 12.8, Cholesterol 54.3, Sodium 151.5, Carbohydrate 42.2, Fiber 3.5, Sugar 35.8, Protein 5

CHOCOLATE PAVLOVA WITH WINTER FRUIT



CHOCOLATE PAVLOVA WITH WINTER FRUIT image

Categories     Egg     Fruit     Dessert     Bake     Easter     Valentine's Day     Vegetarian     Wheat/Gluten-Free     Wedding     Fall     Spring     Winter     Healthy     Kosher

Yield 12 people

Number Of Ingredients 14

Chocolate meringue:
4 large (120 grams) egg whites, room temperature
1 teaspoon vanilla bean paste
¼ teaspoon cream of tartar
1 cup (200 grams) granulated sugar
2 tablespoons (15 grams) Dutch process cocoa powder
1 teaspoon (3 grams) cornstarch or tapioca starch
1 teaspoon white vinegar
2 ounces 60-70% dark chocolate, ground finely (see Kitchen Tip #2)
Garnishes:
2 cups heavy cream, chilled
6 tablespoons confectioner's sugar
1 teaspoon vanilla extract
2 cups assorted fresh winter fruit, such as blood orange segments, navel orange segments, sliced kiwis, pomegranate seeds, sliced persimmon

Steps:

  • To make the chocolate meringue: Preheat the oven to 225°F convection or 250°F conventional. Line a rimmed baking sheet with a Silpat or parchment paper. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form. Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed). Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 1½ hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour. To make the whipped cream: Add the cream, confectioners' sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment. Whip until the cream holds soft peaks. To assemble: Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge. Arrange the fruit on top and serve immediately.

CHOCOLATE PAVLOVA



Chocolate Pavlova image

Make this "Cook Yourself Thin" recipe. Serves 6 Calories per serving: 337

Provided by Hayley Abernathy

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 11

FOR THE PAVLOVA
4 egg whites
1/4 tsp salt
1 c sugar
1/2 tsp lemon juice
1 Tbsp cocoa powder
FOR THE TOPPING
1 c whipping cream
1 c raspberries
1/4 c melted chocolate for drizzling
1/4 c shaved dark chocolate

Steps:

  • 1. 1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
  • 2. 2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
  • 3. 3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
  • 4. 4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE



Chocolate Pavlova With Chocolate Mousse image

Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.

Provided by Melissa Clark

Categories     project, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

6 egg whites, at room temperature (save the yolks for the mousse)
1 1/2 cups/300 grams granulated sugar
1/8 teaspoon cream of tartar
Pinch of fine sea salt
1/4 cup/28 grams unsweetened cocoa powder, sifted
3 cups/710 milliliters heavy cream
6 egg yolks
6 tablespoons/70 grams granulated sugar
Pinch of fine sea salt
12 ounces/340 grams bittersweet chocolate, chopped, melted and cooled
1 teaspoon vanilla extract
1 tablespoon rum
1 cup crème fraîche, lightly whipped
Fresh berries or chocolate shavings (optional)

Steps:

  • Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
  • Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
  • Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
  • Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
  • Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
  • Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
  • Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
  • Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
  • Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams

CHOCOLATE PAVLOVA



Chocolate Pavlova image

This is a chocolate version of the popular Australian pavlova.

Provided by Vicki Butts (lazyme)

Categories     Fruit Desserts

Time 1h55m

Number Of Ingredients 14

6 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 c granulated sugar
3 Tbsp unsweetened cocoa powder
2 tsp cornstarch
1 Tbsp vinegar
2 tsp vanilla
2 oz bittersweet chocolate, finely chopped
TOPPING:
3 c strawberries, hulled
1 1/2 c whipping cream
2 tsp granulated sugar
1 oz bittersweet chocolate, melted

Steps:

  • 1. Line baking sheet with parchment paper or foil. Trace 8 inch circle on paper; turn paper over.
  • 2. In a bowl and using electric beaters, beat egg whites with salt and cream of tartar until soft peaks form.
  • 3. Gradually beat in sugar until stiff glossy peaks form.
  • 4. Sift cocoa and cornstarch over top; gently fold in.
  • 5. Gently fold in vinegar, vanilla and chocolate. Mound onto circle on prepared baking sheet.
  • 6. Bake in 275F oven for 1-1/2 hours or until crispy outside but still soft in the center.
  • 7. Transfer to rack; let cool completely. Place on serving plate.
  • 8. Topping: Slice or halve strawberries. Set aside.
  • 9. In a bowl whip cream with sugar and pour onto meringue.
  • 10. Arrange strawberries decoratively over top. Drizzle melted chocolate over berries.
  • 11. Tips: 1. Eggs separate better cold but whip up better at room temperature. 2. If you have no bittersweet chocolate on hand to drizzle over berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.

Tips:

  • Use fresh eggs: Fresh eggs will give your pavlova more volume and a better texture.
  • Make sure your egg whites are at room temperature: This will help them whip up more easily.
  • Whip the egg whites gradually, starting on low speed and increasing to high: This will help prevent the egg whites from becoming overbeaten.
  • Add the sugar slowly, one tablespoon at a time: This will help prevent the egg whites from becoming grainy.
  • Bake the pavlova at a low temperature: This will help prevent the pavlova from cracking.
  • Let the pavlova cool completely before topping it: This will help prevent the topping from sinking into the pavlova.

Conclusion:

Pavlova is a delicious and elegant dessert that is perfect for any occasion. By following these tips, you can make a pavlova that is sure to impress your friends and family. With its crispy meringue exterior and soft, fluffy interior, pavlova is a dessert that everyone will love.

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