Best White Chocolate Pavlova Recipes

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WHITE CHOCOLATE PAVLOVA



White Chocolate Pavlova image

Chuck Hughes' decadent white chocolate pavlova topped with ground cherry compote is a perfect way to amaze your guests after a delicious meal.

Provided by Chuck Hughes

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 10

4 large egg whites
1 cup/250ml sugar
3 cups/750ml fresh ground cherries
1/2 cup/125ml sugar
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 cups/500ml 35-percent cream
4 egg yolks
1/4 cup/60ml sugar
2 cups/500ml chopped white chocolate

Steps:

  • Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper.
  • For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers.
  • Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.)
  • Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.) Let cool.
  • For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
  • For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
  • Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
  • To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
  • Cook's Note: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake.

WHITE CHOCOLATE TRUFFLES



White Chocolate Truffles image

This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 5 dozen.

Number Of Ingredients 5

18 ounces white candy coating, coarsely chopped
9 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/4 cup confectioners' sugar
Additional confectioners' sugar

Steps:

  • In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE PAVLOVA



Chocolate Pavlova image

Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

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
Dark-Chocolate Cream
1 1/4 cups heavy cream, whipped to soft peaks
Milk-Chocolate Curls, for garnish

Steps:

  • Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. 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.
  • 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. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
  • Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
  • To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE



Chocolate Pavlova With Chocolate Mousse image

Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.

Provided by Melissa Clark

Categories     project, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

6 egg whites, at room temperature (save the yolks for the mousse)
1 1/2 cups/300 grams granulated sugar
1/8 teaspoon cream of tartar
Pinch of fine sea salt
1/4 cup/28 grams unsweetened cocoa powder, sifted
3 cups/710 milliliters heavy cream
6 egg yolks
6 tablespoons/70 grams granulated sugar
Pinch of fine sea salt
12 ounces/340 grams bittersweet chocolate, chopped, melted and cooled
1 teaspoon vanilla extract
1 tablespoon rum
1 cup crème fraîche, lightly whipped
Fresh berries or chocolate shavings (optional)

Steps:

  • Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
  • Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
  • Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
  • Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
  • Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
  • Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
  • Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
  • Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
  • Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM



Chocolate Pavlova with Strawberries and Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 6 to 8 servings

Number Of Ingredients 12

5 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1 1/4 cups sugar
5 tablespoons Dutch-process unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
For the toppings:
1 1/2 cups cold heavy cream
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 tablespoons plus 1 teaspoon sugar
3 cups strawberries, halved or quartered

Steps:

  • Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
  • Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
  • Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

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