Studio 5 is live! Click here to watch.

Mini Chocolate Pavlovas

A classic dessert with a chocolate twist!
Mini Chocolate Pavlovas
4 large egg whites, room temperature
1/4 teaspoon cream tarter
1 cup white sugar
2 teaspoons vanilla extract
1 1/2 tablespoons Dutch processed cocoa powder
3/4 cup mini chocolate chips, optional
2 cups heavy whipping cream
1 tablespoon sugar
4 cups fresh raspberries
Chocolate curls (chocolate bar shaved to form curls), optional
Raspberry puree (see recipe below), optional
Fresh mint garnish, optional

Preheat oven to 250 degrees. Line a large baking sheet with parchment paper. Draw 12 circles on parchment paper, approximately 2 1/2-inches in diameter; turn parchment over.

Egg whites should be at room temperature to ensure greatest volume. Whip whites on high speed until foamy; add cream of tartar and continue to beat. Slowly add half the sugar while beating on medium/medium high speed; add 1-teaspoon vanilla and continue beating slowly adding remaining sugar (should take approximately 5-6 minutes to add all sugar). Scrape down sides of bowl and continue to beat until whites are very thick and sugar is dissolved (about 10 minutes total time from when sugar is first added to whites). Test whites by rubbing a small amount between fingers – it should feel smooth and silky. Sift cocoa; gently fold cocoa and the optional chocolate chips into egg whites – fold just until “mostly” blended – it is okay to see streaks of cocoa.

Drop by spoonful into circles on prepared parchment (evenly divide whites between all circles). Using the back of a spoon gently create a nest in top of each mound (whites will spread as they bake, do not spread mounds to fill circles). Bake 50-60 minutes, remove from oven to cool (50 minutes will result in a more “marshmallow texture; bake 60 minutes for a more crisp Pavlova – turn off oven, allow to cool completely before removing – about 2 hours).

To serve, whip cream with 1-2 tablespoons sugar and 1-teaspoon vanilla until firm peaks form; spoon whipped cream on Pavlova, top with fresh raspberries, drizzle with optional raspberry puree, garnish with chocolate curls and mint leaf. NOTE – may add 2-4 tablespoons sifted cocoa powder to cream as whipping, if desired.

Notes:
Twist on Aussie Pavlova – wonderful chocolate and beautifully easy fancy dessert! Makes 12
Pavlova may be made 2-4 days in advance.

IDEA – for a smooth uniform Pavlova, line a 3-4 inch egg ring with a 1 1/2-inch wide strip of parchment paper. Bake Pavlova in egg rings.

Raspberry Puree: Thaw one 12-ounce bag unsweetened frozen raspberries; place berries in a wire sieve and, using the back of a spoon, force berries through the strainer (discard seeds remaining in the strainer). Stir in 2-4 tablespoons sugar or sweeten berries to taste.

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

Add comment