Chocolate Pavlova With Milk Chocolate Chip Coffee Cream Food

CHOCOLATE PAVLOVA

Steps:

• Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
• Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
• Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

CHOCOLATE PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
• Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
• Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

MINT CHOCOLATE CHIP PAVLOVA FOR TWO

Steps:

• For the meringue: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the whip or whisk attachment, whip together the egg whites and cream of tartar on medium speed until the mixture looks frothy. Then, gradually whip in the sugar in a slow, steady stream. Add the vanilla and salt, and whip to medium-stiff peaks.
• Gently fold in the chopped chocolate, then dollop the meringue onto the prepared baking sheet and spread into a circle about 6 inches wide. Use the back of a spoon to make the interior of the meringue slightly shallower than the exterior "walls."
• Transfer to the oven, immediately lower the temperature to 200 degrees F and bake until the outside of the meringue is dry to the touch and appears set, about 1 hour to 1 hour 15 minutes. Turn off the heat and leave the meringue inside the oven for 1 hour to fully dry.
• For the topping: In a medium saucepan, bring the cream to a simmer over medium heat. Add the mint, cover, remove from the heat and steep for 15 minutes. Remove the mint and chill the cream for at least 1 hour.
• In the bowl of a stand mixer fitted with a whip or whisk attachment, whip the chilled cream and vanilla on medium speed. Sprinkle in the sugar and cocoa while whipping. Continue to whip to medium peaks.
• To serve, place the cooled meringue on a serving dish or platter. Spoon the chocolate mint whipped cream on top of the meringue and garnish with the chopped chocolate.

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE

Steps:

• Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
• Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
• Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
• Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
• Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
• Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
• Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
• Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

GHIRARDELLI CHOCOLATE PAVLOVA W/ MILK CHOC CHIP COFFEE CREAM

Steps:

• Preheat the oven to 300°F Line a baking sheet with parchment paper.
• To make the meringue, in a large bowl whip the egg whites with an electric mixer at high speed until foamy. Add the cream of tartar and whip until soft peaks form. Add the sugar in a slow steady stream, continuing to whip until the whites are very stiff and the sugar is almost dissolved, about 3 minutes. Fold in the cocoa. The cocoa does not have to be completely incorporated; some streaks are fine. With a rubber spatula, spread the meringue into a 7-inch circle on the baking sheet.
• Make a slight indentation in the center about 5 inches across. This makes a well for the filling.
• Bake for 25 minutes. Turn off the oven, but leave the meringue in the oven for 50 minutes to continue to dry out. Remove from t he oven and cool to room temperature.
• To make the filling, combine the cream sugar, vanilla, and espresso powder in a large bowl.
• Whip with an electric mixer at high speed until soft peaks form. Fold in 1/2 cup of the chocolate chips.
• Spread the cream in the center of the meringue. Sprinkle the remaining chocolate chips on top. Serve immediately.