Chocolate Pavlova Recipes Recipe For Stuffed

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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

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 STUFFED EBELSKIVERS



Chocolate-Raspberry Stuffed Ebelskivers image

These dumpling-like Danish-style pancakes are perfect for a special breakfast, coffee break, snack or dessert. Each one contains a sweet surprise: a raspberry filled with chocolate-hazelnut spread.

Provided by Food Network Kitchen

Time 40m

Yield 14 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour (see Cook's Note)
2 tablespoons cocoa powder
2 tablespoons firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
2 large eggs, separated
2 tablespoons unsalted butter, melted
2 tablespoons plus 1 teaspoon chocolate-hazelnut spread
14 raspberries
Confectioners' sugar, for serving

Steps:

  • Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a medium bowl.
  • Whisk together the milk, sour cream and egg yolks in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
  • Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
  • Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
  • Meanwhile, carefully spread about 1/2 teaspoon of the chocolate-hazelnut spread into the center and over the top of 8 of the raspberries. Press each raspberry chocolate-side down into the batter of one of the wells. Spoon about 1 tablespoon of additional batter on top of each raspberry so the wells are very full. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
  • Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into each well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
  • Repeat the process with the remaining melted butter, batter, chocolate-hazelnut spread and raspberries to make 6 more ebelskivers. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm.

CHOCOLATE RASPBERRY PAVLOVA



Chocolate Raspberry Pavlova image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h35m

Yield 8-10 servings

Number Of Ingredients 8

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
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



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 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.

CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES



Cheesecake-Stuffed Chocolate Chip Cookies image

This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.

Provided by Pam Lolley

Time 2h

Yield 24

Number Of Ingredients 12

1 (8 ounce) package cream cheese, at room temperature
½ cup powdered sugar
¾ cup salted butter, softened
¾ cup white sugar
¾ cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
  • Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
  • Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
  • Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
  • Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g

EASY PAVLOVA



Easy Pavlova image

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h

Yield 8

Number Of Ingredients 7

4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Cool on a wire rack.
  • In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g

CHOCOLATE PAVLOVA WITH RASPBERRIES



Chocolate Pavlova With Raspberries image

Though the origins of the Pavlova are sometimes disputed, Australia or New Zealand, there is no doubt that this dessert from down under is a treat. This particular variation comes from Canadian Living on yields a delectable crisp shell and a soft gooey center. Worried about the calories? My friends on the Aussie/NZ inform me its best to use less whipped cream than to use lower calorie substitute. Guessing you could make some elegant individual pavlovas but would need to adjust baking time.

Provided by justcallmetoni

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/4 cups superfine sugar or 1 1/4 cups sugar
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 teaspoon cornstarch
3 tablespoons Dutch-processed cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
1 tablespoon sugar
6 ounces raspberries

Steps:

  • Preheat oven to 275 degrees, placing rack at the center of your oven.
  • Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet.
  • If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess.
  • Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate.
  • Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream.
  • Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven.
  • Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream.
  • Serve immediately.

Nutrition Facts : Calories 261.5, Fat 11.5, SaturatedFat 7, Cholesterol 40.8, Sodium 53.2, Carbohydrate 37.9, Fiber 2.1, Sugar 34.1, Protein 4

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From pinterest.com


CHOCOLATE PAVLOVA RECIPE | CHELSEA SUGAR
Add cocoa, vinegar and grated chocolate and lightly fold in with a metal spoon or spatula. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/4 hours or until pavlova is dry to the touch. Turn off oven. Leave ...
From chelsea.co.nz


PAVLOVA RECIPES - REDCIPES
Pavlova; Pavlova Recipes. Pavlova Recipes - Looking for pavlova recipes? RedCipes has more than 20 trusted pavlova recipes complete with ratings, reviews and serving tips. Healhty Pavlova Recipes and Easy Pavlova Recipes like Orange-Berry Pavlova, Blueberry Dessert, Best Ever New Zealand Pavlova, A Drama Queen's Pavlova, New Zealand Pavlova, German …
From redcipes.com


EASTER DESSERT RECIPES - THE VIEW FROM GREAT ISLAND
1 day ago Simple Berry Pavlova. Pavlova is basically a meringue that can be topped with whipped cream and any kind of seasonal fruit. In spring, berries or rhubarb work beautifully. A pavlova can be made in small individual sizes, or in one large size which makes a spectacular presentation for a celebration. Pavlovas are ideal for Passover because they ...
From theviewfromgreatisland.com


HOMEMADE SALTED CARAMEL PEANUT CHOCOLATE RECIPE INTAMIL ...
Homemade Salted Caramel peanut chocolate recipe inTamil| Peanut stuffed chocolate|CWC-3 recipes|Cook with comali recipes| Chocolate recipe| Kids recipes|Dars...
From youtube.com


CHOCOLATE AND RASPBERRY PAVLOVAS - DONNA HAY
Turn the oven off and allow the pavlovas to cool completely in the oven. Dip the bases of the pavlovas in melted chocolate, place on non-stick baking paper and set aside for 30 minutes or until the chocolate is set. Whisk the cream until soft peaks form. Spoon over the pavlovas, top with raspberries and dust with icing sugar. Serve immediately ...
From donnahay.com.au


PAVLOVA - RECIPE | COOKS.COM
Enter your email to signup for the Cooks.com Recipe Newsletter . Home > Recipes > Desserts > Pavlova. Printer-friendly version. PAVLOVA : 4 egg whites 1 level c. sugar 1 tbsp. cornstarch 1/2 tsp. cream of tartar 1/2 tsp. vanilla. FILLING: 1/2 pt. whipping cream (whipped until stiff) Any fresh or canned fruit desired. Preheat oven to 400 degrees. Beat egg whites and cream of tartar …
From cooks.com


CHOCOLATE PAVLOVA WITH SPECKLED ROBIN'S EGGS - …
Preheat oven to 300°F. Line baking sheet with parchment paper. Using 8-inch round cake pan as guide, trace circle onto parchment paper; flip parchment paper. Set aside. In stand mixer bowl set over saucepan of simmering water, whisk together egg whites, granulated sugar, brown sugar and salt until mixture is warm and sugar is dissolved, 1 to 2 ...
From canadianliving.com


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