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Chocolate Hazelnut Pavlova


This mouthwatering Chocolate Hazelnut Pavlova recipe is perfect for special occasions to treat your guests with heavenly chocolate delight!

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3 egg whites
1 cup caster sugar
1 tablespoon cornstarch
1 cup full cream
1 teaspoon lime
1 teaspoon vanilla sugar
2 tablespoons cacao
1 tablespoon icing sugar
2 tablespoons hazelnuts
1 ounce dark chocolate
1 ounce white chocolate

And love - it is the main ingredient!


120 g
Serving size
5.1 g
12.6 g
67.7 g
7.2 g
saturated fat
trans fat
26 mg
0.7 g
76 mg
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      This mouthwatering Chocolate Hazelnut Pavlova recipe is perfect for special occasions when you want to impress and treat your guests.

      Have you ever tried Chocolate Hazelnut Pavlova? This is the most delicious dessert in the world! Literally, chocolate lovers come here and try this! 😉

      Delicious chocolate meringue topped with fluffy whipped cream and decorated with crunchy hazelnuts and white and chocolate shaved chocolate. So delicious!

      Ready Chocolate Hazelnut Pavlova on a plate

      You can check my other pavlova recipes such as Tropical Fruits Pavlova and Strawberry Blackberry Pavlova.

      What other nuts can be used?

      Absolutely, you can use any nuts that you like or you have at home. I really like to add hazelnuts. They give such a fantastic flavor. You can even roast them for a little bit of time in the oven before.

      Which chocolate to use for this Chocolate Hazelnut Pavlova?

      You can use white, dark, or milk chocolate. I used dark and white chocolate.

      What type of cacao to use?

      100% raw cacao is used in this recipe.

      What to do with egg yolks?

      Egg yolks can be used in making many recipes such as Potato Gnocchi or a very delicious Hollandaise Sauce. And I also have a great collection of Quiche Recipes.

      Transfer eggs to a glass or a plastic container, cover and place them in the fridge until you are ready to use. It is better to use egg yolks in 24 hours.

      Egg yolks in a jar.

      Can I blend cacao with egg whites?

      No, you shouldn’t add cacao to a mixer and blend it together. The mixture will lose its texture and you will not be able to form the bird net.

      Adding cacao to a bowl with whipped egg whites

      You can see that the mixture is different and you can’t make pavlova from it.

      When the egg whites mixture becomes thick and glossy, you need to stop beating, add cacao and fold it gently into the mixture.

      What type of sugar to use?

      It is better to use confectionary sugar. Usually, this type of sugar already has cornstarch. So you can’t skip adding the cornstarch to the meringue.

      If you want to make your own confectionary sugar, it is pretty easy too.

      You can grab a cup of sugar and grind it in the grinder and then add 1 tablespoon of cornstarch to the sugar and sift together.

      Or another way, you can process regular white sugar through a blender and pulverize it to a powder.

      Note: you can use brown sugar too. But Pavlova will change the color to more brownish. This type of sugar can suit Chocolate Pavlova.

      How to define the right temperature for baking pavlova?

      To measure the exact oven temperature, you need to have a thermometer built into your oven. Heat the oven to 300°F (150°C), and before baking the Pavlova dessert you need to reduce the temperature to 250°F (120°C).

      Can I Keep Chocolate Pavlova In A Fridge?

      Yes, you can keep Pavlova in the fridge. You can bake Pavlova dessert the day before, and keep it in the fridge.

      Right before serving, add whipped cream and your favorite toppings and serve it.

      Enjoy this sweet, chocolatey, and delicate Chocolate Hazelnut Pavlova Recipe!

      Ready Chocolate Hazelnut Pavlova

      Want another recipe?

      Follow me on Pinterest and on the Food Bloggers’ Directory.
      And check out these other dessert recipes that you will love:


      Check out my video. In the meantime, subscribe to my YT channel to stay tuned and enjoy other recipe ideas!

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      2 min

      Gather ingredients

      Gather all ingredients on a table. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova.

      3 min

      Divide and beat eggs

      Divide 3 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form.

      3 min

      Add sugar

      Gradually add the sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy.

      1 min

      Add cornstarch and lime juice

      Add cornstarch and whisk it again. Add lime juice and whisk one more time.

      1 min

      Add cacao

      Add cacao to pavlova and gently fold it into.

      2 min

      Prepare to bake

      Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle.

      1 h


      Bake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside.

      3-4 hours


      Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

      3 min

      Whisk and add cream, decorate

      Add full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova. Top the cream on top of the pavlova. Shave chocolate on top of the cream. Decorate with hazelnuts.



      Your Chocolate Hazelnut Pavlova is ready. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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