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Chocolate Pavlova with Salted Caramel Sauce Recipe

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4.2 from 66 reviews

This decadent Chocolate Pavlova with Salted Caramel Sauce features crisp, airy meringue swirled with rich dark chocolate, baked to perfection, and topped with luscious salted caramel sauce and honey-roasted peanuts. A stunning dessert perfect for special occasions or indulgent treats.

  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Ingredients

Meringue

  • 7 oz (about 7 large) egg whites, room temperature
  • 2 cups sugar, divided
  • 1 Tbsp cornstarch
  • 1 tsp white vinegar
  • 3.5 oz dark chocolate, melted

Caramel Sauce

  • 1 cup sugar
  • 6 Tbsp unsalted butter, cut into small pieces
  • 1/2 cup whipping cream
  • 1 tsp sea salt

Topping

  • 1/2 cup whipping cream
  • Honey-roasted peanuts, for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 212°F (100°C). Line baking trays with parchment paper to prevent sticking during baking.
  2. Make the Meringue: In a stand mixer, combine the egg whites and 1 3/4 cups of sugar. Whisk on low speed (setting 2) for about 5 minutes until small bubbles form. Then increase to high speed and continue whisking. Gradually add the cornstarch and white vinegar while mixing.
  3. Finish the Meringue: While continuing to whisk on high, slowly add the remaining 1/4 cup of sugar a tablespoon at a time until the meringue becomes firm and stiff with glossy peaks.
  4. Incorporate Chocolate: Drizzle the melted dark chocolate over the meringue mixture. Gently fold the chocolate in with a spatula so that streaks remain. Spoon large dollops of the meringue onto the prepared trays. Repeat folding and scooping until all mixture is used, maintaining a rustic swirled effect.
  5. Bake: Place the trays in the preheated oven and bake for about 2 hours until meringues are dry and can be easily lifted off the parchment paper without sticking. Turn off the oven and let the meringues cool completely inside for best texture.
  6. Prepare the Caramel Sauce: In a medium pan over medium heat, melt 1 cup sugar, stirring gently until it turns a deep golden brown caramel. Carefully add the butter pieces, stirring constantly as the mixture bubbles vigorously. Gradually pour in the 1/2 cup whipping cream, continuing to stir carefully to avoid splatters. Stir in the sea salt and set aside to cool slightly.
  7. Assemble the Pavlovas: Whip the remaining 1/2 cup whipping cream until stiff peaks form. Dollop whipped cream generously onto each cooled chocolate pavlova. Drizzle with the salted caramel sauce and sprinkle honey-roasted peanuts on top for a delightful crunch.

Notes

  • Ensure egg whites are at room temperature for better aeration and volume in the meringue.
  • Use a gentle folding technique when incorporating the chocolate to retain the meringue’s airy texture.
  • Baking at a low temperature for an extended time helps dry the meringues without browning them.
  • Store assembled pavlovas in the refrigerator and serve within a few hours for optimal crispness and freshness.
  • Honey-roasted peanuts add a lovely texture contrast but can be substituted with toasted nuts of choice.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://allyumcooks.com/chocolate-pavlova-with-salted-caramel-sauce-recipe/