Chocolate Hazelnut Pavlova

Name: Chocolate Hazelnut Pavlova
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 2 tablespoons cocoa powder; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 3 tablespoons hazelnuts, finely chopped and roasted; 1 cup heavy cream; 4 ounces bittersweet chocolate, melted and cooled; 2 tablespoons powdered sugar; 1/4 cup whole hazelnuts, roasted and chopped for topping

🕒 Prep: 30 min

🔥 Cook: 1 hour

🍽 Serves: 8

★★★★★

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Welcome to a dessert that’s as beautiful as it is indulgent: Chocolate Hazelnut Pavlova. This treat combines the delightful crunch of a classic pavlova with the richness of chocolate and the earthy tones of hazelnuts. Perfect for impressing guests or simply treating yourself to something special.

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Ingredients for Chocolate Hazelnut Pavlova

Egg whites are the backbone of the meringue, providing structure and volume. Granulated sugar sweetens the meringue and helps stabilize it. Cocoa powder adds a rich chocolate flavor without weighting down the meringue. Vanilla extract enhances the natural sweetness. White vinegar helps stabilize the egg whites, ensuring a glossy finish. Hazelnuts, both finely chopped for the meringue and coarsely chopped for topping, bring a nutty crunch. Heavy cream creates a luscious mousse, while bittersweet chocolate adds depth to the flavor. Powdered sugar lightly sweetens the mousse without making it gritty.

Tips & Tricks

Ensure your mixing bowl is completely clean and dry before beating egg whites; any grease can prevent them from whipping properly.
Roast the hazelnuts until they are just golden for maximum flavor.
Let the melted chocolate cool slightly before adding to the whipped cream to prevent it from seizing.

Serving Suggestions

This pavlova pairs beautifully with a dollop of vanilla ice cream for extra creaminess. A fresh fruit salad with berries or sliced pears can add a refreshing contrast. For a little extra indulgence, drizzle with caramel sauce.

Frequently Asked Questions

Can I make the meringue in advance?: Yes, you can bake the meringue a day ahead. Store it in an airtight container at room temperature.
What if I don’t have white vinegar?: You can substitute with lemon juice, which serves the same purpose in stabilizing the egg whites.
Can I use milk chocolate instead of bittersweet chocolate?: Yes, but the dessert will be sweeter. Consider reducing the powdered sugar in the mousse if you prefer less sweetness.

Chocolate Hazelnut Pavlova Recipe Walkthrough

Start by preheating your oven to 275°F (135°C). Line a baking sheet with parchment paper to prevent sticking. In a large, clean bowl, beat the egg whites until they form soft peaks. This step is crucial, so be patient. Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture until stiff, glossy peaks form.

Gently fold in the cocoa powder, vanilla extract, and white vinegar using a spatula. You want to keep as much air in the meringue as possible. Spoon the mixture onto the prepared baking sheet, shaping it into a circle with a slight well in the center to hold the mousse later.

Bake the meringue for an hour, then turn off the oven and leave the door slightly ajar. Let the meringue cool completely inside the oven. This gradual cooling helps prevent cracks.

While the meringue cools, whip the heavy cream with the powdered sugar until soft peaks form. Fold in the cooled, melted bittersweet chocolate gently until the mousse is smooth and well combined.

Once the meringue is cool, fill the center with the chocolate mousse. Top with the roasted and chopped hazelnuts. Serve immediately to enjoy the contrast of textures and flavors.

Why You'll Love This Recipe

Combines textures: crispy meringue, smooth chocolate mousse, and crunchy hazelnuts.
Elegant yet surprisingly simple to make.
Perfect balance of sweetness and nuttiness.
Impressive centerpiece for any gathering.

Ingredients

4 large egg whites

1 cup granulated sugar

2 tablespoons cocoa powder

1 teaspoon vanilla extract

1 teaspoon white vinegar

3 tablespoons hazelnuts, finely chopped and roasted

1 cup heavy cream

4 ounces bittersweet chocolate, melted and cooled

2 tablespoons powdered sugar

1/4 cup whole hazelnuts, roasted and chopped for topping

Step-by-step Instructions

1. Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.

2. In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue to beat until stiff, glossy peaks form.

3. Gently fold in the cocoa powder, vanilla extract, and white vinegar.

4. Spoon the meringue mixture onto the prepared baking sheet in a circle, creating a slight well in the center.

5. Bake for 1 hour, then turn off the oven and let the meringue cool completely inside the oven.

6. For the chocolate mousse, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the melted chocolate until fully incorporated.

7. Once the meringue is completely cool, fill the center with the chocolate mousse.