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 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
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.
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