Chocolate Pavlova Recipes

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CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 6 to 8 servings

Number Of Ingredients 12



Chocolate Pavlova with Strawberries and Cream image

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.

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

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



Chocolate Pavlova image

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

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

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



Chocolate Pavlova image

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.

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

CHOCOLATE RASPBERRY PAVLOVA

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h35m

Yield 8-10 servings

Number Of Ingredients 8



Chocolate Raspberry Pavlova image

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.

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

CHOCOLATE PAVLOVA WITH RASPBERRIES

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



Chocolate Pavlova With Raspberries image

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

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

CHOCOLATE-SWIRLED MINI PAVLOVA

Make dessert fun-sized with this Mini Chocolate Swirl Pavlova recipe. Sweet chocolate meringue topped with COOL WHIP and strawberries makes up this Healthy Living dessert that will be your new sweet tooth go-to.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 1h50m

Yield 9 servings

Number Of Ingredients 7



Chocolate-Swirled Mini Pavlova image

Steps:

  • Heat oven to 250°F.
  • Beat egg whites and vinegar in medium bowl with mixer on high speed 1 min. or until soft peaks form. Add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Add cornstarch; beat on medium speed just until blended.
  • Add chocolate to egg white mixture; stir gently just until swirled.
  • Drop egg white mixture into 9 mounds, 4 inches apart, on parchment-covered baking sheet, using about 1/2 cup egg white mixture for each mound. Spread each into 2-1/2 inch round with back of spoon, slightly indenting center of each round.
  • Bake 1 hour; cool completely.
  • Top with COOL WHIP and strawberries just before serving.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

3 egg whites
1/2 tsp. HEINZ Distilled White Vinegar
3/4 cup sugar
1 tsp. cornstarch
2 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP LITE Whipped Topping
2 cups halved strawberries

CHOCOLATE ORANGE PAVLOVA

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



Chocolate Orange Pavlova image

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.

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

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



Cherry chocolate pavlova image

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

6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve
6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve

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



Chocolate Pavlova With Chocolate Mousse image

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

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)

CHERRY-CHOCOLATE PAVLOVA

Pavlova is a fancy term for a dessert that's really a breeze to make. Get some fresh cherries and white chocolate pudding, and let's take it step by step.

Provided by My Food and Family

Categories     Dairy

Time 2h15m

Yield 12 servings

Number Of Ingredients 10



Cherry-Chocolate Pavlova image

Steps:

  • Heat oven to 225°F.
  • Stir cherries, 1/4 cup sugar and 2 Tbsp. water in saucepan on medium-high heat; cook 15 min. or until softened, stirring frequently. Combine cornstarch with remaining water; add to cherry mixture and cook 1 min. or until thickened, stirring constantly. Cool completely.
  • Meanwhile beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Gradually beat in remaining sugar. Continue beating until stiff peaks form. Spread into 10-inch circle on parchment-covered baking sheet, indenting center.
  • Bake 1-1/2 hours. Cool. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Whisk in COOL WHIP; refrigerate 15 min. or until slightly thickened.
  • Place meringue on serving plate just before serving; fill center with pudding mixture. Top with cherry mixture and chocolate.

Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 29 g, Protein 2 g

2-1/2 cups fresh cherries, pitted
1 cup sugar, divided
4 Tbsp. water, divided
2 tsp. cornstarch
4 egg whites
1/4 tsp. cream of tartar
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping
1/2 oz. BAKER'S Semi-Sweet Chocolate, grated

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From canadianliving.com


CHERRY CHOCOLATE PAVLOVA - GLUTEN FREE RECIPES
Pavlova works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like ...
From fooddiez.com


CHOCOLATE PAVLOVA - DESSERTS, RECIPES - GERI'S FOOD
In the cupboards I discover plenty of chocolate left from our school girl browny birthday celebration and my mind already starts being drawn to the idea of making a simple Chocolate Pavlova. Wouldn’t that be a treat? Sweet and gooey meringue, touched by a velvety cream of Baileys flavoured white chocolate Mascarpone and to add a crunchy bite, scattered …
From gerifood.com


CHOCOLATE PAVLOVA RECIPE
chocolate dessert pavlova . Hello bakers! Today I will show you how easy it is to make these super cute and delicious mini chocolate pavlovas in my new Tefal Cake Factory! Pavlovas are meringues baked (or more accurately “dried out”) until the outside hardens, but the inside remains soft. They are traditionally relatively large (about 8 to 10 inches in diameter) and served with …
From allasyummyfood.com


96 CHOCOLATE PAVLOVA IDEAS | DESSERTS, YUMMY FOOD, DESSERT ...
Dec 12, 2020 - Explore Cynthia Monjaraz's board "Chocolate pavlova" on Pinterest. See more ideas about desserts, yummy food, dessert recipes.
From pinterest.ca


THE PERFECT HOLIDAY TREAT - A CHOCOLATE PAVLOVA - OUR FOOD ...
Chocolate Pavlova with Hazelnuts and Chocolate Liqueur Chocolate Cream. 150g dark chocolate 250g heavy cream. Meringues. 6 eggs (size M or L) 300g fine white sugar 1 pinch of salt 1 pinch of ground vanilla 1-2 tps ground cardamom. Hazelnut Cream with Chocolate Liqueur. 400g heavy cream 30g raw cocoa 60g sugar 100g ground hazelnuts
From ourfoodstories.com


CHOCOLATE PAVLOVA WITH CHERRY COMPOTE - LITTLE FIGGY FOOD
For the Berry Compote: In a saucepan over medium heat, add the Sugar, Pitted Cherries and Syrup, Dried Cherries, and the fresh Cherries and Blueberries. Bring to a boil and cook until the fresh fruit starts to soften, about 5 - 8 minutes. Set aside and allow to cool. Can be made up to 3 days ahead and kept covered in the refrigerator.
From littlefiggy.com


CHOCOLATE PAVLOVA - LITTLE FIGGY FOOD
Instructions For the Meringue. Preheat oven to 275F and line baking sheet with parchment paper. In a large bowl, with whisk or mixer with whisk attachment, add the Egg Whites and start to whisk until stiff peaks start to form, 5 - 10 minutes.
From littlefiggy.com


CHOCOLATE PAVLOVA RECIPES ALL YOU NEED IS FOOD
You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by …
From stevehacks.com


CHOCOLATE RASPBERRY PAVLOVA | NIGELLA'S RECIPES | NIGELLA ...
Nigella's Chocolate Raspberry Pavlova is a family favorite in my household. This recipe not only introduced my loved ones to pavlovas, but it was also a great discovery to many friends and other family members over the years. The page for this in Nigella Summer has fallen out, and is marked with frequent usage--flour, chocolate, wet spots, etc. It's evident that it is a favorite recipe. I …
From nigella.com


CHOCOLATE PAVLOVA RECIPE - TASTING TABLE
Mound the mixtures into two equal-sized, fat circles on the parchment-lined baking tray. Use a spoon to smooth out and shape the meringues. Place them directly in the oven, immediately reducing ...
From tastingtable.com


MINI CHOCOLATE PAVLOVAS - 5* TRENDING RECIPES WITH VIDEOS
Spoon 2 tablespoons of egg-white mixture onto each circle, followed by about 1⁄2 teaspoon of melted chocolate. Repeat a second time with each pavlova so that there are 2 layers each of meringue and chocolate. With a butterknife, make swirls in each pavlova. Use the back of the spoon to make an indentation in the center to hold the curd later.
From food.theffeed.com


CHOCOLATE PAVLOVA - GOOD HOUSEKEEPING
Pare 100g bar white chocolate into curls. Whip 284ml carton double cream until it just begins to hold its shape, then fold in all but 2tbsp of the chocolate. Spread over the pavlova and top with 2 ...
From goodhousekeeping.com


TOFFEE, CHOCOLATE AND CARAMEL PAVLOVA RECIPE - BBC FOOD
Line a baking tray with parchment paper and spoon the meringue and toffee mixture onto the tray in a large round shape. Place into the oven to bake for ten minutes, then turn the oven off and ...
From bbc.co.uk


CHOCOLATE PAVLOVA | LIVING LOU
Chocolate Pavlova (serves 4-6) Recipe by Lou. Ingredients. 2 cups sliced strawberries. For Meringue. 6 egg whites 1 ¼ cups sugar ¼ tsp salt 3 tbsp unsweetened cocoa powder 1 tsp vanilla extract 1 cup ground almonds 4 oz semi sweet chocolate, melted. For Whipped Cream. 2 cups whipping cream 2 tbsp sugar. Directions. Preheat oven to 275. …
From livinglou.com


CHOCOLATE PAVLOVA - MRFOOD.COM
Add the sugar and beat until stiff peaks form. Fold in the vanilla extract then spoon the mixture into the pie plate, spreading the meringue evenly over the bottom and up the sides of the plate. Bake for 1 hour, or until light golden; let cool. In a medium bowl, combine the pudding mix, milk, and almond extract; beat until slightly thickened.
From mrfood.com


SPICED CHOCOLATE PAVLOVA WITH KIRSCH CUSTARD CREAM ... - FOOD
Freezing time overnight. Granita. Combine the sugar and water in a saucepan and place on a medium heat. As soon as the mixture comes to the boil, remove from the heat and allow to …
From sbs.com.au


FOOD WITH PASSION: CHOCOLATE PAVLOVA - ECHO.IE
The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, dark-brown layer beneath the fat whiteness of the cream and matt, glowering crimson strawberries on top: it is a killer combination! Ingredients: (Makes one generous Pavlova) 300g castor sugar; 6 egg whites
From echo.ie


CHOCOLATE PAVLOVA - FOOD TO LOVE
Chocolate pavlova. 1. Preheat the oven to bake 180C. Line two baking trays with baking paper and draw a circle 20cm in diameter on both pieces of paper. 2. Place the egg whites in a large, clean, grease-free bowl. Add the salt and beat with a mixer until the egg whites look glossy and form stiff peaks. 3. Whisk in the sugar 1 tablespoon at a ...
From foodtolove.co.nz


CHOCOLATE PAVLOVA RECIPE | BETTER HOMES AND GARDENS
Smooth pavlova mixture using a spatula then make decorative grooves around the sides, then smooth top again. Bake for 20 minutes, then reduce ovn temperature to 120C. Bake for a further 1 hour 40 minutes or until shell is pale and crisp. Turn off oven and cool pavlova in oven with the door ajar. Stand at room temperature until cold.
From bhg.com.au


EASY CHOCOLATE PAVLOVA - READER'S DIGEST
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From readersdigest.ca


RASPBERRY AND WHITE CHOCOLATE PAVLOVA RECIPE - BBC FOOD
Return the chocolate to the bain marie and heat gently until the chocolate reaches 28–29C. Using a palette knife, spread the white chocolate over a …
From bbc.co.uk


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