Chocolate Pavlova with Salted Caramel Sauce Recipe

Introduction

Chocolate Pavlova with Salted Caramel Sauce is a delightful twist on the classic pavlova. This dessert combines a crisp, chocolatey meringue with rich salted caramel and crunchy honey-roasted peanuts for an irresistible treat.

Ingredients

• 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
• 1/2 cup whipping cream (for topping)
• 1 cup sugar (for caramel sauce)
• 6 Tbsp unsalted butter, cut into small pieces
• 1/2 cup whipping cream (for caramel sauce)
• 1 tsp sea salt
• Honey-roasted peanuts, for topping

Instructions

1. Step 1: Preheat your oven to 212°F (100°C) and line baking trays with parchment paper.
2. Step 2: In a stand mixer, combine egg whites and 1¾ cups of sugar. Whisk on low speed (setting 2) for about 5 minutes until small bubbles form. Then increase to high speed. Gradually add cornstarch and vinegar while whisking.
3. Step 3: Continue whisking and slowly add the remaining ¼ cup sugar, a tablespoon at a time, until the meringue is firm and stiff.
4. Step 4: Drizzle the melted chocolate over the meringue and gently fold it in. Spoon large dollops of meringue onto the prepared trays. Repeat folding in chocolate and scooping until all the mixture is used.
5. Step 5: Bake the meringues in the oven for about 2 hours, or until they can be easily lifted off the parchment paper without sticking.
6. Step 6: To make the caramel sauce, melt 1 cup of sugar in a medium pan over medium heat until it turns a deep golden brown. Carefully add the butter and mix well. Gradually stir in the ½ cup cream, then add sea salt and mix to combine.
7. Step 7: Whip the remaining ½ cup of cream until stiff peaks form. Dollop whipped cream onto each meringue, drizzle with caramel sauce, and sprinkle with honey-roasted peanuts before serving.

Tips & Variations

• Use room temperature egg whites to achieve the best volume for your meringue.
• Fold in the melted chocolate gently to keep the meringue light and airy with pretty swirls.
• Try different nuts like toasted almonds or pecans as a topping instead of peanuts.
• If you prefer, replace the honey-roasted peanuts with fresh berries for a fruity contrast.

Storage

Store leftover pavlovas in an airtight container at room temperature for up to 2 days to maintain crispness. Keep the salted caramel sauce refrigerated in a sealed jar for up to a week and warm it gently before serving. Avoid refrigerating the assembled pavlova to prevent the meringue from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, you can bake the meringue bases up to 2 days in advance. Store them in an airtight container at room temperature until ready to assemble.

What can I use instead of sea salt in the caramel sauce?

If you don’t have sea salt, regular table salt works fine, but use a little less to avoid overpowering the caramel’s sweetness.

Chocolate Pavlova with Salted Caramel Sauce Recipe

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★★★★★

4.5 from 87 reviews

• Author: Rafael
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x

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Description

This decadent Chocolate Pavlova with Salted Caramel Sauce combines crispy, airy meringues folded with rich dark chocolate, topped with luscious whipped cream, a homemade salted caramel sauce, and crunchy honey-roasted peanuts for the perfect balance of textures and flavors. A stunning dessert ideal for special occasions or anytime you crave an indulgent treat.

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Ingredients

Scale 1x2x3x

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 topping

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Instructions

1. Preheat the Oven: Preheat your oven to 212°F (100°C). Line baking trays with parchment paper to prevent the meringues from 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 vinegar while mixing to stabilize the meringue.
3. Finish the Meringue: While continuing to whisk at high speed, slowly add the remaining 1/4 cup sugar a tablespoon at a time until the meringue is firm, glossy, and holds stiff peaks.
4. Incorporate Chocolate: Drizzle the melted dark chocolate over the meringue. Gently fold it in using a spatula to create a marbled effect. Spoon large dollops of meringue onto the prepared trays, continuing to fold and scoop until all the meringue is used.
5. Bake: Place the trays in the preheated oven and bake for about 2 hours, or until the meringues lift easily from the parchment paper without sticking and are dry to the touch.
6. Prepare the Caramel Sauce: In a medium pan over medium heat, melt the 1 cup sugar without stirring until it turns a deep golden brown caramel. Carefully add the unsalted butter in small pieces, stirring cautiously to combine. Gradually add the 1/2 cup cream, being careful of spitting. Stir in the sea salt and cook until smooth.
7. Assemble the Pavlovas: Whip the remaining 1/2 cup whipping cream until stiff peaks form. Dollop the whipped cream onto each cooled meringue, drizzle generously with the salted caramel sauce, and sprinkle with honey-roasted peanuts for crunch and flavor.

Notes

• Ensure egg whites are at room temperature for best volume when whipping the meringue.
• Use parchment paper to prevent meringues from sticking to the baking trays.
• Be cautious when making caramel as it gets extremely hot and can cause burns.
• For a deeper chocolate flavor, use a high-quality dark chocolate with at least 70% cocoa content.
• Serve pavlovas fresh the same day for best texture, as meringues can soften over time.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dessert
• Method: Baking
• Cuisine: Australian/New Zealand

Keywords: Chocolate Pavlova, Salted Caramel Sauce, Meringue, Dessert, Honey-Roasted Peanuts, Dark Chocolate, Whipped Cream