Pages

Monday, December 31, 2012

Triple Chocolate Pavlova—And a Happy New Year!


056edited

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.

010edited
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. 

042edited

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.  

107edited 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.

126edited


I hope you all had a wonderful 2012.  Wish you and your loved ones a healthy and prosperous 2013!  Cheers!

New Year






Triple Chocolate Pavlova: (Printable Recipe)
Servings:8

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.

To Assemble:
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.

22 comments:

  1. You really are an inspiration to many out there. Here’s to 2013!

    ReplyDelete
    Replies
    1. Thank you for your kind words! Wish you a healthy and prosperous 2013!

      Delete
  2. This looks amazing! Happy new year to you and your family :)

    ReplyDelete
    Replies
    1. Thank you. Happy New Year to you and your family too.

      Delete
  3. Lovely post as always :)
    Happy New Year and all the best in 2013!

    ReplyDelete
    Replies
    1. Thank you, Ann. Happy New Year to you and your family as well.

      Delete
  4. What a way to start the new year. Happy new year!

    ReplyDelete
    Replies
    1. Thank you, Belinda. Happy New Year to you and your family. All the best in 2013! :)

      Delete
  5. A sweet way to start 2013!
    Happy New Year to you, Amy!

    Angie

    ReplyDelete
    Replies
    1. Happy New Year to you and your family too, Angie. Wish you a healthy and prosperous 2013!

      Delete
  6. Happy New Year!! Love your chocolate pavlova! I actually made my first pavlova in raspberry version for christmas dinner. The gooey center was amazing and irresistible. Can't wait to try out your chocolate ones!

    ReplyDelete
    Replies
    1. I saw your raspberry palvlova! So beautiful! :) If you love chocolate, you've got to give this a try. I made it many many times already and always wonderful! :) Happy New Year to you too!

      Delete
  7. It looks delicious :)
    Happy New Year!

    ReplyDelete
    Replies
    1. Thank you, Anna. Happy New Year to you too! :)

      Delete
  8. I love that this is a pre-prep dessert and looks so lovely on the plate...Happy New Year, my amazing friend Amy! I'm looking forward to all the genius recipes in 2013, can't wait to see 'em =)

    ReplyDelete
    Replies
    1. Happy New Year to you, my Dear! :) Wish you and your family all the best in 2013! Cheers to you.

      Delete
  9. You had me at "triple chocolate.'' As an avowed chocoholic, one can simply never get enough of the stuff. ;)

    ReplyDelete
    Replies
    1. Oh yeah...I can never get enough of chocolate, especially the darkest one. :P So, here goes my New Year resolution, eat more chocolate. hahaha...

      Delete
  10. Geez louise--this recipe has me drooling about as much as the beignets from Cafe Du Monde in New Orleans (from which we recently came back--and it was fun!). Happy new year to you and your family!

    ReplyDelete
    Replies
    1. Great to hear you had a great time in New Orleans. I still miss the beignets too. :P Thank you so much and happy new year to you as well. All the best! :)

      Delete
  11. Happy New Year Amy! TRIPLE chocolate pavlova? Yummy...I'm in! :) Looking forward to your 2013 posts!

    ReplyDelete
    Replies
    1. Thank you, Nami. :) Happy New Year to you and your family too. Wish you good health and happiness in 2013!

      Delete