Easy Chocolate Pavlova with Salted Caramel Sauce (2024)

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🧾 Ingredients overview

In this section, I've outlined the key ingredients and why they're essential in the recipe.For precise measurements, refer to the recipe card at the bottom of the page.

• Egg whites (room temperature): The foundation of the meringue. Room-temperature egg whites whip more easily and reach a greater volume, essential for a light, airy pavlova.
• Sugar: Adds sweetness and structure. It stabilizes the egg whites, helping form the glossy, stiff peaks characteristic of a good meringue.
• Cornstarch: Acts as a stabilizer. It absorbs excess moisture, preventing the meringue from weeping and contributing to the marshmallowy interior.
• White vinegar: This acid helps stabilize the egg white foam, making the meringue more elastic and less prone to collapsing. It also contributes to the marshmallowy texture inside.
• Dark chocolate: Provides a rich, intense chocolate flavor that contrasts beautifully with the sweet meringue.
• Whipping cream: Creamy, rich topping that complements the crisp meringue. It adds a luxurious mouthfeel and balances the overall sweetness.
• Caramel sauce ingredients (sugar, butter, additional cream, sea salt):
  • Sugar: Caramelized to create the base of the sauce, contributing a deep, complex sweetness.
  • Butter: Adds richness and a velvety texture to the caramel sauce.
  • Cream: Provides a smooth, creamy consistency, balancing the caramel's sweetness.
  • Sea salt: Enhances flavor and offsets the caramel's sweetness.
• Optional: honey roasted peanuts: Add a crunchy texture and a nutty flavor that pairs well with the sweet and salty elements of the dessert.

👩🏻‍🍳 How to make chocolate pavlova step by step

• Prepare the Meringue:
  • Start with room temperature egg whites in a clean, dry bowl. This ensures better volume and stability.
  • Begin whipping the egg whites on low speed to create small, stable bubbles. Gradually increase the speed and add sugar slowly, continuing to beat until stiff, glossy peaks form.
• Swirl in chocolate:
  • Once the meringue is stable, swirl in melted and cooled chocolate.
  • Gently fold the chocolate into the meringue using a spatula, creating marbled streaks. Be careful not to overmix, as this can deflate the meringue.

• Bake: Spoon meringue onto a baking tray lined with parchment paper.
  • Aim for evenly sized dollops to ensure uniform cooking.
  • Before placing them in the oven, drizzle a bit more melted chocolate on top for extra richness.
  • Bake in the preheated (200ºF) oven for approximately 2 hours. This low and slow baking process is crucial for achieving a crisp exterior and a soft, marshmallow-like interior.
  • Check for doneness by gently lifting a pavlova. It should come off the paper easily and feel dry to the touch.

• Cooling meringues: Proper cooling of meringues is essential to maintain their texture and prevent cracking. Here's how to cool them once they are done in the oven:
  • Turn off oven & leave meringues inside: After baking, turn off the oven. Keep the meringues inside with the door closed to cool slowly for about an hour. This prevents cracking due to sudden temperature changes.
  • Room temperature cooling: Once cooled down in the oven, remove the meringues and allow them to cool completely at room temperature on the baking sheet or a cooling rack.

💡 Chef's Guide: Expert Tips for fool-proof meringue

Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.

• Chocolate swirls: Add extra chocolate drizzles on top of the meringue before baking for pools of melted chocolate.
• Egg whites separation: Ensure that no yolk gets into your whites. Even a small amount of fat can prevent the whites from reaching the desired volume.
• Adding sugar: Add sugar gradually to the egg whites. Rapid addition can deflate the air bubbles you're trying to create.
• Oven temperature consistency: Avoid opening the oven door frequently while the pavlovas are baking, as fluctuations in temperature can cause them to crack.
• Baking sheet positioning: Place the baking sheet in the middle rack of the oven to ensure even heat distribution.
• Humidity: Try to avoid making meringues on very humid days, as moisture in the air can affect their texture, making them chewy instead of crisp.
• Testing for doneness: A well-baked pavlova should feel firm to the touch and detach easily from the parchment paper.

🍯 Storing leftover meringues

Store chocolate meringues in an airtight container for up to 2 days at room temperature. They are best enjoyed fresh and do not require reheating.
*Once they have been turned into pavlovas with cream and caramel added, leftovers can be refrigerated overnight.

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