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Chocolate Pavlova with Salted Caramel Sauce Recipe

★★★★★

4.5 from 87 reviews
  • Author: Rafael
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x

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.

Ingredients

Scale

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

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

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