chocolate pavlova meringue recipe How To Cook That Chocolate Dessert

chocolate pavlova meringue recipe How To Cook That Chocolate Dessert

Welcome to For a printable
copy of the recipes simply go to or click on the link below the video. Today we are going to learn how to make a
chocolate pavlova, one of the most indulgent but simple desserts you’ll ever make. First
of all what you need to do is grate some chocolate, and put your cocoa powder through a sieve.
For quantities just go to the website, the link is in the description below. Separate your egg whites, beat them up until
they’re stiff, and then add your sugar. Continue beating the whole time. And then beat it a
little bit longer until you have a stiff but not dry meringue mixture. Next, what you need to do is get your cocoa
powder and grated chocolate. Just dump it all in on top like that. And then slowly just
fold it in. You only want to fold it until it is just done. So, folding is different
to mixing, you scoop underneath and tip it over the top like you’re folding a piece of
paper. Continue to do that until it’s done. Don’t over-mix it, or the mixture will flatten,
and you’ll end up with like a flat biscuit. Once that’s done, tip it onto a baking tray,
and spread it out into a round shape the size of your pavlova. And then bake it in the oven
for an hour on a slow oven, which is about 150 degrees C. Once it’s done it should be
a bit like chocolate mousse in the middle, crisp on the outside. Decorate with strawberries,
chards of tempered chocolate, and cream. For other recipes, click on the links that
you can see. Enjoy!

37 thoughts on “chocolate pavlova meringue recipe How To Cook That Chocolate Dessert

  1. How do you grate your chocolate without it melting? Every time I try to grate my chocolate it melts quickly, even after having it in the fridge. Thank you 🙂

  2. Hi stephanie Sach It only melts where I am holding it so i try and hold in the one place on the block and grate the other end.

  3. Hi dailaLV if you click on CHOCOLATE TUTORIALS in the description below the video there are a couple of videos there that will help you, one called what chocolate to use and the other how to temper chocolate.

  4. hi The Gemgem150 celcius if you click on the link below the video to go the blog all the details are there for you : )

  5. Hi kikokk64, was your meringue stiff before you folded in the cocoa powder? If so then you have to just fold in the cocoa powder and chocolate, if you overfold it will 'drop' and go runny 🙁

  6. Hi Pyria caster sugar is fine sugar but not powdery like powdered sugar. You could use normal white sugar for this recipe if you can't get caster sugar.

  7. I plan on making chocolate pavlova with raspberry syrup, now some recipes require vinegar and i have red wine vingar… why is vinegar used and if i added bigger chunks of chocolate will the chovolate sink to the bottom and burn? (First time making a pavlova)

  8. hi yes you need to grate the chocolate so that it melts and mixes in when baked. Vinegar is used to provide a bit of acid to help stabilize the meringue, cream of tar tar or lemon juice will do the same

  9. in some recipes they add red wine vinegar and corn starch … if I want to make half the quantity shall I split the recipe?

  10. hi I really admire you, you are the best baker that I've ever seen! Please could you do a monsters university cake? You are just out of this world!!!!!!!!

  11. This is the very first video I watched on your channel the same day I subscribed to you! I can't believe its been so long since then! I felt like it was just yesterday! you've really become a huge inspiration on me! I've been watching you since I was 12 now I'm 17 and preparing to go to culinary school! If it wasn't for you Ana I would have never discovered my love for making sweets all those years ago. Thank you so much Ana and congratulations on the 3 million subscribers! 🍰

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