I must admit, ever since I made my first pavlova, I really have fallen in love with them. There are so many different toppings you can put on top of the meringue which makes it different, yet the same, each and every time. So, as you can guess, I was actually fairly excited to make this chocolate pavlova. Especially since I’m such a chocolate lover. The dark chocolate cream is also semi-reminiscent of chocolate mousse (my hubbies favorite dessert). So, win-win, right?
When prepping the ingredients, I always try to use the highest quality ingredients that I can afford. This dessert was no exception, so I made sure to get high quality chocolate since that was going to be the star of the dessert. As you can see in the photo above, I used a mixture of Ghirardelli, Lindt, and Rodelle chocolate. Feel free to use your favorites. The recipe called for chocolate with at least 70% cacao for the dark chocolate cream, though I could only find 60% at my local grocer, but it worked out perfectly fine.
This was such a great dessert. You have the soft crunch of the meringue, the creaminess of the dark chocolate cream, and the fluffiness of the whipped cream on top. Just like heaven.
CHOCOLATE PAVLOVA WITH DARK CHOCOLATE CREAM
For the meringue:
- 4 large egg whites, room temperature
- 1/4 cup dark-brown sugar
- 3/4 cup superfine sugar
- Pinch of salt
- 1/4 tsp cream of tartar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons Dutch-process unsweetened cocoa powder
For the dark chocolate cream:
- 4 large egg yolks
- 1/4 cup sugar
- 1/2 cup plus 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon coarse salt
- 4 ounces dark chocolate, finely chopped (preferably 70% cacao)
- Dark-Chocolate Cream
- 1 1/4 cups heavy cream, whipped to soft peaks
- Milk-Chocolate Curls, for garnish
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, add cream of tartar, 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 in oven with door slightly left ajar. Meringue will keep, covered, for up to 1 day.
- Make the dark chocolate cream: Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.
- To assemble: 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.
Reciped adapted from Martha Stewart