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.
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!
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.
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.
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.
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!
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Steps
1
Done
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.
2
Done
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
Done
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.
4
Done
1 min
Add cornstarch and lime juice
Add cornstarch and whisk it again. Add lime juice and whisk one more time.
5
Done
1 min
Add cacao
Add cacao to pavlova and gently fold it into.
6
Done
2 min
Prepare to bake
Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle.
7
Done
1 h
Bake
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.
8
Done
3-4 hours
Rest
Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
9
Done
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.
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