CHOCOLATE PAVLOVA
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
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
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
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.
WHITE CHOCOLATE PAVLOVA
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
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.
WHITE CHOCOLATE PAVLOVA
This decadent white chocolate pavlova topped with ground cherry compote is a perfect way to amaze your guests after a delicious meal. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Dessert
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 10
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 Notes:.
- 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.
Nutrition Facts : Calories 49, Fat 2.1, SaturatedFat 0.7, Cholesterol 83, Sodium 31.5, Carbohydrate 4.4, Fiber 1, Sugar 0.7, Protein 3.3
CHERRY CHOCOLATE PAVLOVA
Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit
Provided by Emma Lewis
Categories Dessert, Dinner, Lunch
Time 2h
Number Of Ingredients 20
Steps:
- Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
- Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
- When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
- Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
- Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
- When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 45 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE & PEANUT BUTTER PAVLOVA
Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
- Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
- Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
- Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
- Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
- For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
- To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE
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
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
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 Pavlova
Time 2h50m
Yield 8
Number Of Ingredients 13
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
MINT CHOCOLATE CHIP PAVLOVA FOR TWO
This twist on classic pavlova, a crisp meringue base topped with whipped cream and fruit, takes it in the direction of a favorite ice cream flavor. Chopped chocolate gets folded into the meringue, which bakes up crisp on the outside and marshmallowy on the inside. The mint-infused chocolate whipped cream is the finishing touch - a perfect dessert for two.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the meringue: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whip or whisk attachment, whip together the egg whites and cream of tartar on medium speed until the mixture looks frothy. Then, gradually whip in the sugar in a slow, steady stream. Add the vanilla and salt, and whip to medium-stiff peaks.
- Gently fold in the chopped chocolate, then dollop the meringue onto the prepared baking sheet and spread into a circle about 6 inches wide. Use the back of a spoon to make the interior of the meringue slightly shallower than the exterior "walls."
- Transfer to the oven, immediately lower the temperature to 200 degrees F and bake until the outside of the meringue is dry to the touch and appears set, about 1 hour to 1 hour 15 minutes. Turn off the heat and leave the meringue inside the oven for 1 hour to fully dry.
- For the topping: In a medium saucepan, bring the cream to a simmer over medium heat. Add the mint, cover, remove from the heat and steep for 15 minutes. Remove the mint and chill the cream for at least 1 hour.
- In the bowl of a stand mixer fitted with a whip or whisk attachment, whip the chilled cream and vanilla on medium speed. Sprinkle in the sugar and cocoa while whipping. Continue to whip to medium peaks.
- To serve, place the cooled meringue on a serving dish or platter. Spoon the chocolate mint whipped cream on top of the meringue and garnish with the chopped chocolate.
CHOCOLATE CHIP PAVLOVA
A meringue crust topped with whipped cream and fresh fruit such as kiwi's. strawberries, etc. In the 1930's an Australian chef, Herbert Sachse, invented this dessert, when a soft merinugue cake was requested for an afternoon tea at the hotel where he worked. It is said that he claimed, "it is as light as Pavlova", referring to the Russian ballerina, Anna Pavlova, who visited Australia in the 1920's. Although Australia is credited with inventing this dessert New Zealand also lays claim to it as being served in that country at the same time it is said to have been invented in Australia. After all is said and done it is a lovely dessert and this is my take on it! Found originally on three different recipes on the internet and then incorporated. Seems like an awful lot of work, so why not double the recipe?
Provided by Manami
Categories Dessert
Time 55m
Yield 8 individual pavlovas, 8 serving(s)
Number Of Ingredients 12
Steps:
- PAVLOVAS:.
- Heat oven to 250°F.
- Line baking sheet with parchment paper.
- Beat egg whites in large bowl at medium speed until foamy, about 1-2 minutes.
- Add cream of tartar; continue beating until egg whites form soft peaks, about 1-2 minutes.
- Increase speed to high.
- Beat gradually adding 3/4 cup superfine or granulated sugar, until glossy and stiff peaks form, about 2-3 minutes.
- Gently stir in remaining superfine or granulated sugar, 1 cup chocolate chips and vanilla.
- Spread egg white mixture into 8 (4") circles (1/2 cup each) on prepared baking sheet, mounding slightly around edges.
- Bake for 30-35 mins or until edges are crisp.
- Remove from oven; cool 15 minutes.
- Remove from parchment.
- TOPPING:.
- Meanwhile, combine 1 cup chocolate chips, 1/2 cup whipping cream and butter or margarine in 1qt saucepan.
- Cook over low heat, stirring constantly, until chocolate is melted and sauce is smooth, about 2-4 minutes.
- Drizzle 1-1/2 teaspoons chocolate sauce onto each individual dessert plate.
- TOPPING:.
- Beat 1 cup whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form.
- Gently stir in powdered sugar.
- Place each pavlova on chocolate-coated plate.
- Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit.
- Drizzle with remaining chacolate sauce.
- Place some of the fruit alongside the pavlovas.
- Enjoy, you deserve it!
- TIP:(1) Use remaining chocolate sauce over ice cream, cake or fresh fruit. (2) 1 pkg (12oz) mini real semi-sweet chocolate chips = 2 cups. (3) When using for Passover, look for real chocolate chips and powdered sugar, which are avilable at specialty food markets.
Nutrition Facts : Calories 526.7, Fat 35.5, SaturatedFat 21.6, Cholesterol 76.4, Sodium 90.1, Carbohydrate 55, Fiber 2.6, Sugar 49.8, Protein 4.7
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