Easy Chocolate Topping for Pavlova: Top 3 Ideas

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?

chocolate topping for pavlova

There are so many options for adding chocolate to your pavlova – from hot fudge sauce to layers of ganache or melted white chocolate.

In this post, we’ll go over some of the best ideas for topping that fluffy dessert with decadent chocolate goodness!

What is Pavlova?

What is Pavlova? You may have heard of the term but not known what it means.

Pavlova is a dessert that originated in Australia and New Zealand. The traditional recipe includes egg whites, sugar, cornstarch, and vanilla extract whipped 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 various toppings such as chocolate or cream sauce.

Is Chocolate Great for Pavlova Topping?

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!

Top 3 Ideas for Easy Chocolate Topping for Pavlova

Among so many easy pavlova recipes, let’s explore the ones that have great and delicious chocolate toppings.

Martha Stewart’s Chocolate Pavlova Recipe

Ingredients

For the meringue

  • 4 large egg whites, room temperature
  • 1/4 cup dark-brown sugar
  • 3/4 cup superfine sugar
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons Dutch-process unsweetened cocoa powder

For the topping

  • Dark chocolate cream
  • 1 1/4 cups heavy cream, whipped to soft peaks
  • Milk chocolate curls, for garnish

Method

  1. Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip.
  2. 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.
  3. 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. Create an indent in the center of the meringues, so the sides are slightly higher than the middle.
  4. Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack.
  5. Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge.
  6. Spread whipped cream over chocolate cream. Garnish with chocolate curls.
  7. Serve immediately.

Maltesers Pavlova Recipe

Ingredients

For the meringue

  • 4 large egg whites
  • 240g caster sugar
  • 25g cocoa powder, sieved

For the topping

  • 284ml pot of double cream
  • 100g white chocolate
  • 37g bag Maltesers
  • Chocolate shavings

Method

  • 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 together 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 centre. 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

  1. Preheat oven to 275°F. Place parchment paper on two large baking sheets and draw three 8 inch circles.
  2. Pour egg whites into a large bowl. Using a hand or stand mixer on high speed, whip the egg whites until soft peaks form. Pour in sugar, salt, and vanilla extract and whip on high speed until the mixture forms hard, shiny peaks.
  3. In a small bowl, mix together the cornstarch and cocoa powder. Add into the egg white bowl, mixing on medium speed until just combined.
  4. 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.
  5. Bake for 1 hour, then allow to cool in the oven for a second hour.
  6. For the Ganache: Bring the heavy cream to a near boil . Remove from heat and pour over chopped chocolate. Stir until smooth. Allow to sit for 10 minutes, until the ganache is thick and only slightly warm.
  7. 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 all the way to the edges. Drizzle a few spoonfuls of ganache over the edges so it drips down the sides. Repeat process with second layer.
  8. 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.
  9. Serve immediately.

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 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 lead to a collapse of 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 just 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 to happen without any incident!