Many people love Pavlova, and it’s easy to see why. A light, airy meringue topped with whipped cream and fresh fruit is a delightful treat! But what about the chocolate topping for Pavlova?
There are many options for adding chocolate to your Pavlova – from hot fudge sauce to layers of ganache or melted white chocolate.
This post will go over some of the best ideas for topping that fluffy dessert with decadent chocolate goodness!
Chocolate Pavlova with Chocolate Sauce Topping. Credit: canva
What is Pavlova?
What is Pavlova? You may have heard of the term but not know what it means.
Pavlova is a dessert that originated in Australia and New Zealand. The traditional recipe includes whipped egg whites, sugar, cornstarch, and vanilla extract to create a meringue-like consistency. This mixture is then baked until it’s crisp on the outside and soft inside.
It can be served with fresh fruit or toppings such as chocolate or cream sauce.
Chocolate Pavlova Toppings: Is It Good?
We might be wondering if chocolate is a good topping for Pavlova.
Pavlova is a type of dessert that uses whipped egg whites to create an outer crust, with the center being filled with whipped cream and fruit. The texture of the egg white mixture when it has been mixed in correctly should be thick but not too dry or sticky. It takes about 2 hours to make perfect Pavlova. And then it needs at least another 4 hours before you can put anything on top of it (other than fresh fruit).
So would chocolate work as a topping? Let’s find out!
Pavlova with Chocolate Topping: Top 3 Easy Ideas
Chocolate Pavlova with Ganache and Shredded Chocolate. Credit: canva
Here are several popular chocolate pavlova topping ideas:
Chocolate Sauce for Pavlova
One of the easiest ways to top your Pavlova is with chocolate sauce. This can be store-bought or homemade.
Any chocolate sauce will work if you’re going the store-bought route. But we recommend using a dark chocolate sauce for a richer flavor.
You can also make your own chocolate sauce by melting dark chocolate with a little bit of milk or cream. Let the sauce cool slightly so it’s not too hot before pouring it over your Pavlova. Once it’s melted, add in some sugar to taste.
Decorating a Pavlova with Chocolate Ganache
You can make a ganache if you want to get a little fancier with your chocolate topping. Ganache is a mixture of chocolate and cream typically used as a cake filling or frosting.
It’s very easy to make and only requires two ingredients: Chocolate and cream. The ratio of chocolate to cream is usually 1:1, but you can adjust it to your preference.
Once the ganache is made, you can spread it over your Pavlova like you would frosting a cake. You can also pipe it using a piping bag and tip.
Chocolate Cream for Pavlova
Chocolate Pavlova with Chocolate Cream and Sauce. Credit: canva
Another easy way to top your Pavlova is with chocolate cream. This is similar to the chocolate sauce but is a bit thicker and more stable.
To make it, you’ll need heavy whipping cream and dark chocolate. Melt the chocolate and then let it cool slightly before stirring in the cream. Whip the mixture until it’s thick and creamy.
You can spread it with a spatula or pipe it using a piping bag and tip.
There you have three easy ideas for topping your Pavlova with chocolate!
Preheat the oven to 300 degrees. Draw an 8-inch circle on parchment, then flip—Line a rimmed baking sheet with parchment.
Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and the mixture is warm for about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form for 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 the meringue into a round, using the circle as a guide. Create an indent in the center of the meringues so the sides are slightly higher than the middle.
Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack.
Spread dark chocolate cream evenly in the center of the meringue, leaving a 1/2-inch border from the edge.
Spread whipped cream over chocolate cream. Garnish with chocolate curls.
Preheat oven to 140°C/275°F/Gas Mark 2. Line a baking tray with parchment. Draw a 20cm circle on the parchment.
Whisk the egg whites and sugar with an electric whisk until stiff peaks form. Gently stir in the sifted cocoa.
Spoon the meringue mixture onto the circle on the baking parchment, making an indent in the center—Bake for 1 hr 30 mins.
For the topping, melt the chocolate and leave it to cool for 10 mins.
Whip the cream until it holds its shape, then gently stir through the melted chocolate. Pile the meringues with white chocolate cream, Maltesers, and chocolate shavings.
Serve immediately.
Chocolate Pavlova with Chocolate Ganache Recipe
Ingredients
For the meringue
9 egg whites, room temperature
1 1/2 cups granulated sugar
6 tablespoons cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
3 oz bittersweet chocolate, melted
1 1/2 tablespoons cornstarch
whipped cream
For the ganache topping
3 oz bittersweet chocolate, chopped
1/2 cup heavy cream
Method
Preheat the oven to 275°F. Place parchment paper on two large baking sheets and draw three 8-inch circles.
Pour egg whites into a large bowl. Whip the egg whites with a hand or stand mixer on high speed until soft peaks form. Pour in sugar, salt, and vanilla extract and whip on high speed until the mixture forms stiff, shiny peaks.
In a small bowl, mix the cornstarch and cocoa powder. Add into the egg white bowl, mixing on medium speed until combined.
Next, using a spatula, gently fold in the melted bittersweet chocolate until incorporated. Scoop the meringue onto the centers of the three circles. Spread the meringue almost to the edges of the circles, leaving room to expand. Make an indent in the center of the meringues so the sides are slightly higher than the middle.
Bake for 1 hour, then allow cooling in the oven for another hour.
For the Ganache: Bring the heavy cream to a near boil. Remove from heat and pour over chopped chocolate. Stir until smooth. Allow sitting for 10 minutes until the ganache is thick and slightly warm.
Place a layer of Pavlova on a large plate or cake stand. Spoon 1/3 of the whipped cream over the Pavlova, smoothing it out to the edges. Drizzle a few spoonfuls of ganache over the edges, so it drips down the sides. Repeat the process with the second layer.
Place the third Pavlova on top of the second layer. Cover with the remaining whipped cream, using a spoon or spatula to smooth. Spoon more ganache over the whipped cream, again letting it drip down the sides of the Pavlova. Top with chocolate shavings.
There are several recipes for Donna Hay’s chocolate pavlova:
Chocolate and Raspberry Pavlova
Chocolate Swirl Lamington Pavlova
Chocolate Dusted Palovas with Raspberries and Pistachio
For Donna Hay’s pavlova recipe, please check here.
Toppings for Pavlova: Other Popular Options
In addition to chocolate, there are many other popular toppings for Pavlova. Here are some other ideas:
Fresh fruit: This is a classic topping for Pavlova. You can use any fresh fruit that you like. Some popular options include berries, mango, pineapple, kiwi, and peach.
Lemon curd: This tart and sweet topping is a great contrast to the sweetness of the Pavlova.
Caramel: A caramel sauce is another popular option for Pavlova. You can make your own or use store-bought.
Chocolate hazelnut spread: This is a delicious and easy option for topping Pavlova. Spread a layer of chocolate hazelnut over the Pavlova before adding your other toppings.
FAQs
Can you decorate a pavlova the day before?
Decorate your Pavlova just before serving. Although I recommend baking the Pavlova in advance, you should only decorate it at the last minute and serve it as soon as possible.
Once the cream is placed on top of this dessert, it will start to soften up the meringue shell, which can collapse its structure shortly after being served.
How far ahead can you put cream on Pavlova?
You can make the meringue 1-2 days ahead of your function, but don’t add any fruit or cream until just before serving. Store it in an airtight container and prepare to assemble before you are ready.
What is the fastest way to cool a Pavlova?
Once baked, let the Pavlova cool down in the oven. This will prevent it from collapsing and allow a gradual cooling process without incident!
