This Chocolate Pavlova recipe combines the crisp, airy texture of a classic pavlova with the rich decadence of chocolate. In one elegant dessert you can create a balanced flavor, perfect for special occasions or a luxurious dinner party treat!
If you like whipped chocolate desserts, try my whipped chocolate ganache or my chocolate blue matcha latte.
Jump to:
✔️ Why This Recipe is Great
Chocolate Cake With a Twist: with just a handful of baking staples, this is the gluten-free chocolate cake you've dreamed of, with the texture of a cloud. For a more polished look without the berries, you can dust it with some powdered sugar, but the best part about it is its wide appeal and straightforward ingredients list.
Easy Dessert for a Barbeque: though this isn't just a summertime dessert, it does lend itself to those summertime flavors. In Australia, where it's a national favorite, it's actually a Christmas dessert since Christmas is in the middle of the Aussie summer.
Use Up Cocoa Powder: whether you have natural cocoa powder or dutch cocoa powder, the only different is that they're processed slightly differently. You can use either one for this chocolate merengue dessert and it will be equally delicious.
🍓 Ingredients
Superfine Sugar: this type of extra-fine sweetener is the only type of sugar you can use to make a merengue, so be sure the packaging says 'extra fine' or 'superfine.'
Egg Whites: it's pretty much impossible to replace the egg whites in this recipe for chocolate merengue - make sure you use the fresh stuff, too.
Cocoa Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
Cornstarch: this thickener is essential for making a thick, even merengue.
Cream of Tartar: stabilizes the egg whites in the whip.
White Vinegar: corrects the acidity level of the uncooked merengue, so the flavor balances out.
Vanilla Extract: you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Heavy Cream: this is the thinning ingredient which allows you to make the homemade chocolate whipped cream with which you top the chocolate merengue nest.
Berries: for topping the merengue - swap with your favorite tropical fruits and chocolate syrup for a fun twist!
See recipe card for exact ingredients and quantities.
🍫 How to Make Chocolate Pavlova (Step-by-Step)
Step 1) Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper (image 1).
Step 2) In a large, clean, and dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, about a tablespoon at a time, and continue beating until the meringue is glossy and holds stiff peaks (image 2 & 3).
Step 3) Sprinkle the sifted cocoa powder, cream of tartar, vanilla extract, vinegar, and cornstarch over the meringue (image 4 & 5). Fold everything in gently with a spatula until the cocoa is thoroughly mixed in (image 6 - 8). DO NOT OVERMIX, or you'll whip out the air making the merengue fluffy.
Step 4) Spoon the meringue onto the parchment paper, forming a circle about 9 inches in diameter (image 9). Use a spatula to shape the edges and make a slight well in the center to hold the toppings later.
Step 5) Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for about 1 hour and 15 minutes, or until the pavlova is dry to the touch.
Then turn off the oven and let the pavlova cool completely inside with the door slightly ajar. This can take a couple of hours and helps prevent cracking (image 10 & 11).
Step 6) Once the pavlova is cool, carefully transfer it to a serving plate. Whip the tablespoon of cocoa powder and heavy cream with the remaining two tablespoons of sugar until soft peaks form, and spoon it over the top of the pavlova (image 12).
Step 7) Garnish with fresh berries or your favorite cut fruits and chocolate shavings or a dusting of cocoa powder just before serving. Cut it into even slices while it's still cold, for the best results!
🎂 Storage and Serving
You can make the chocolate merengue base up to a day in advance and keep it in the fridge, but it will lose some of its crispiness. The whipped cream can also be made up to 3 days in advance if you add a teaspoon of corn starch, and the berries can be prepped 3 days in advance as well.
👨🏻🍳 Expert Notes & Tips
Clean Egg Whites: Make sure there's not a trace of yolk in your whites and that your mixing bowl and beaters are absolutely clean; any fat can prevent the egg whites from reaching their full volume.
Don't Rush: Be sure to add the sugar slowly to the egg whites. Rushing this step can cause the meringue to weep or collapse.
Keep it Dry: Don't skip the long drying & cooling step in the oven; it's crucial for a crack-free pavlova. If it's a humid day, the pavlova might take a bit longer to dry out in the oven, so keep an eye on it and adjust the time as needed.
Assembly Process: Pavlova is best when assembled close to serving time to maintain the crispness of the meringue. The cream and berries can make it soggy if they sit on it for too long.
🍒 Chocolate Pavlova Topping Ideas
- Mixed Berries: Strawberries, raspberries, blueberries, and blackberries, with larger berries halved as needed
- Passionfruit: Freshly-scooped passionfruit pulp or a drizzle of passion fruit syrup.
- Kiwi: Sliced kiwi fruit adds a tangy flavor, and is a more common topping on a New Zealand pavlova.
- Mango: Fresh mango slices or cubes, or even freeze-dried mango powder.
- Pomegranate Seeds: These add a burst of color and a crunchy texture, along with a slightly tart flavor that pairs well with the creamy toppings.
- Peach Slices: Fresh or grilled peach slices provide a sweet and juicy element, with grilled peaches adding a slight caramelized flavor.
- Lemon Curd: For a tart and creamy contrast - lemon curd desserts are a great summer treat.
- Whipped Cream: A classic choice to complement the meringue, and practically a requirement for a Christmas pavlova recipe.
- Chocolate Shavings: Dark or milk chocolate shavings are ideal for a chocolate pavlova.
- Chocolate Hazelnut Spread: Drizzle on some Nutella or even better, some gianduja, for a rich chocolatey flavor.
- Chopped Nuts: Almonds, pistachios, or hazelnuts add a delightful crunch and a nutty flavor that contrasts nicely with the soft meringue.
- Coconut Flakes: Toasted or plain coconut flakes.
- Edible Flowers: For a decorative and edible touch.
- Mint Leaves: Fresh spearmint leaves are refreshing but also beautiful.
- Homemade Jam: Any fruit jam, such as raspberry or strawberry, thought guava jam with cream cheese ganache is a memorable combination.
- Caramel Sauce: A drizzle of homemade caramel sauce adds a rich, buttery sweetness that pairs perfectly with the airy meringue - try making sugar-free caramel sauce to lighten the dessert's overall glycemic impact.
- Banana Slices: Fresh or caramelized bananas add a soft texture and a sweet, mellow flavor that blends well with other toppings.
❓ Classic Chocolate Sauces for Pavlova
🙋 Frequently Asked Questions
A chocolate pavlova uses cocoa powder or melted chocolate in the meringue mixture, giving it a rich chocolate flavor, whereas a regular pavlova is a plainversion of the meringue, generally not topped with any chocolate.
Vinegar or lemon juice is needed to stabilize the egg whites, helping to create a thick and glossy meringue that holds its shape when baked.
Yes, you can use other pavlova toppings - try chocolate shavings, nuts, caramel sauce, or other cut fruits like kiwi, mango, or passionfruit.
Bake the merengue at a low temperature for a long time, and then allow it to cool in the oven with the door slightly ajar. This helps achieve the desired texture of a rich chocolate merengue.
Cracks are common in pavlovas and can be covered with whipped cream and toppings. They don't affect the taste or flavor and are part of the rustic charm of the dessert.
Have you tried this recipe?
If you like the recipe, please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card, or even a comment! I love to hear how your recipes turned out, and your feedback can help other readers! Also join us on Instagram, Facebook & Pinterest.
📖 Recipe
Chocolate Pavlova (Chocolate Merengue Nest)
Equipment
- baking sheet
- baking tray
- oven
Ingredients
- 6 large egg whites 180g, at room temperature
- 1 ½ cups + 2 tablepsoons superfine sugar 340g (divided)
- pinch of cream of tartar
- ¼ cup cocoa powder, sifted 3 tablespoons + 1 tablespoon (divided)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 cup heavy cream, for topping 240ml
- Fresh berries strawberries, raspberries, or mixed berries for topping
- Chocolate shavings or cocoa powder as garnish
Instructions
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
- In a large, clean, and dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, about a tablespoon at a time, and continue beating until the meringue is glossy and holds stiff peaks.
- Sprinkle the sifted cocoa powder, cream of tartar, vanilla extract, vinegar, and cornstarch over the meringue. Fold everything in gently with a spatula until the cocoa is thoroughly mixed in.
- Spoon the meringue onto the parchment paper, forming a circle about 9 inches in diameter. Use a spatula to shape the edges and make a slight well in the center to hold the toppings later.
- Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for about 1 hour and 15 minutes, or until the pavlova is dry to the touch. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar. This can take a couple of hours and helps prevent cracking.
- Once the pavlova is cool, carefully transfer it to a serving plate. Whip the tablespoon of cocoa powder and heavy cream with the 2 tablespoons of sugar until soft peaks form, and spoon it over the top of the pavlova.
- Garnish with fresh berries and chocolate shavings or a dusting of cocoa powder just before serving.
Comments
No Comments