Chocolate Pavlova with Chocolate Mousse
This pavlova is one to savor with every bite. It’s fudgy and rich, and pairs delectably with fresh berries. This is sure to be an impressive dessert for any holiday party.
Serves: 8Prep: 2 hoursCook: 2 hoursTotal: 4 hoursDifficulty: Medium
- 6 large eggs, separated and room temperature
- 1 3⁄4 cups granulated sugar, divided
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 1⁄4 cup unsweetened cocoa powder, sifted
- 3 cups Kroger® Heavy Whipping cream, divided
- 12 ounces bittersweet chocolate, melted and cooled
- 1 teaspoon vanilla
- Fresh berries, to serve
- Preheat oven to 250°F. Line a baking sheet with parchment paper.
- In a double boiler, mix the egg whites, 1½ cups sugar, cream of tartar and salt. Whisk constantly until the sugar has fully dissolved. Remove from heat, then use an electric mixer on medium-high speed to beat the mixture until stiff peaks form.
- Gently sift the cocoa powder over the egg whites and gently fold to combine. It is important not to overmix. Spoon the meringue into an 8” circle, filling the inside lower than the outer sides, to create a nest.
- Bake for 2 hours, or until dry and firm to touch. Turn off the oven and allow the pavlova to cool in the oven for an hour, then remove from the oven and allow to sit at room temperature.
- In a medium saucepan over medium-low heat, whisk together 1¼ cups heavy cream, the yolks and 2 tablespoons of sugar. Cook for 3-5 minutes, then remove from heat and strain through a fine mesh strainer into a large bowl. Whisk in the melted chocolate and vanilla. Place in the refrigerator and chill for 1 hour.
- Using an electric mixer, combine the remaining 1¾ cups heavy cream and 2 tablespoons of sugar in a large bowl. Beat until firm peaks form. Gently fold the whipped cream into the chocolate mixture.
- Just before serving, transfer the pavlova to a serving plate and spoon the mousse into the center of the pavlova. Top with fresh berries. Serve and refrigerate leftovers.