Monday, December 31, 2012
Can you believe 2012 is really coming to an end? Seriously, I can’t believe time flies by so quickly either. There’s a Chinese saying that it couldn’t be more true, “you lost track of the time when you’re having fun!” (快樂不知時日過) I’ve had a very fun, yet busy December, especially when the kids were off from school for their Winter breaks. It’s always nice to spend more time with them though.
A while ago, I shared with you the Triple Berry Mini Pavlova. Since not everyone likes berries as much as my kids do in our house, I’ve created these Triple Chocolate Pavlova so everyone can indulge in some decadent desserts this New Year.
I adore Pavlova! It’s decadent, looks grand on a plate, but super easy to prepare. I love the different layers of textures in one single dessert. Crunchy meringue cookie on the bottom that’s super chocolate-y, top with a layer of smooth and creamy whipped cream with a hint of vanilla, then drizzled with the warm and decadent chocolate sauce and finally, sprinkled with chocolate shavings. Best of all, you can have all the components ready a day in advance and simply put them together when you’re ready to serve.
This Triple Chocolate Pavlova is the best way to ring in the New Year or as a sweet ending to your New Year’s dinner. Give this a try and I’m sure you’ll be in love as well. I think I might like this Chocolate version a bit more than the traditional Pavlova too.
I hope you all had a wonderful 2012. Wish you and your loved ones a healthy and prosperous 2013! Cheers!
Triple Chocolate Pavlova: (Printable Recipe)
Ingredients for the Meringue:
3 large egg whites, at room temperature
1/8 teaspoon kosher salt
1/8 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
2 ounce semi-sweet chocolate, finely chopped
Ingredients for the Chocolate Sauce:
3/4 cup heavy cream
6 ounces semi-sweet chocolate, finely chopped
1 teaspoon salted butter
1/8 teaspoon vanilla extract
1/4 teaspoon instant coffee
Ingredients for the whipped cream:1 cup heavy cream
1/2 teaspoon vanilla extract
3 tablespoon powdered sugar
A Small Block of Semi-Sweet chocolate, for shaving at the end
To prepare the Meringue: Preheat the oven 250 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites, salt and cream of tartar until frothy, about 2 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Continue beating the meringue until stiff peak forms and glossy. Remove from mixer and sift in cocoa powder. Place chopped chocolate in the meringue mixture and gently fold in the cocoa powder and chocolate until well combined.
Spoon about 1/3 cup of the chocolate meringue onto the prepared baking sheet, spread into a 4-inch round and 1-inch apart from each other. You should get a total of 8 meringues from a batch. With the back of a spoon, gently make a well/indentation in the middle of the meringue.
Bake for 45 minutes. Rotate the pan and bake for another 45 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
To Prepare the Chocolate Sauce:In a small sauce pan, heat the cream over low heat until simmer. Place the chocolate, butter, vanilla extract, and instant coffee in a medium heat proof bowl, pour in the hot cream and let mixture stands for 2 minutes. Stir with a spoon until well combined and the chocolate is melted and glossy.
To prepare the whipped cream:
In the bowl of a stand mixer with the whisk attachment, add the cream, vanilla and powdered sugar, beat on high speed until stiff peak forms.
Place a chocolate meringue on a dessert plate, dollop a generous amount of whipped cream in the middle, and drizzle with chocolate sauce all over. With a vegetable peeler, shave chocolate on top and serve. Repeat with the rest.
Serve with extra whipped cream and chocolate sauce on the side.