Mini Chocolate Pavlovas
These mini chocolate pavlovas will be love at first bite.
Author: The Chef
Recipe type: Dessert
- 8 large egg whites
- 1 pinch salt
- 2 1⁄2 cups granulated sugar
- 4 teaspoons cornstarch
- 1⁄2 scant teaspoon vanilla extract 2 teaspoons white wine vinegar
- 1 cup semi-sweet chocolate chips 1 tablespoon coconut oil
- 2 cups raspberries
- 8 ounces lemon juice
- 8 ounces egg yolk (from about 10-12 eggs) 8 ounces sugar
- Pinch of kosher salt
- 11⁄2 tablespoons lemon zest
- Raspberries, to garnish
- Shaved chocolate, to garnish
- Preheat oven to 350°F (180°C).
- Whisk the egg whites with the salt until they form firm peaks but are not too stiff. Gently add the sugar, a few tablespoons at a time. Continue beating until meringue is glossy. Add cornstarch, vanilla, and the vinegar on top and fold in to combine.
- In a microwave, melt chocolate and coconut oil in a heat-proof bowl for 30 seconds at a time, stirring in between. Let cool slightly.
- Line 3 baking sheets with parchment paper and draw 6 (4-inch) circles (using a pint glass as a guide) on each of the parchment-lined sheets.
- Spoon 2 tablespoons of egg-white mixture onto each circle, followed by about 1⁄2 teaspoon of melted chocolate. Repeat a second time with each pavlova so that there are 2 layers each of meringue and chocolate. With a butterknife, make swirls in each pavlova. Use the back of the spoon to make an indentation in the center to hold the curd later.
- Transfer meringues to the oven, lowering the heat to 300°F. Bake for 40 minutes. Turn the oven off, leaving the meringues in the warm oven an additional 30 minutes, then remove from the oven to cool.
- Raspberry Puree: In a food processor, pulse raspberries until reaching a smooth puree. Strain into a small bowl, then discard the seeds.
- Raspberry Curd: Bring the lemon juice to a simmer in a medium (non-reactive) pot. Meanwhile, whisk together the egg yolks, sugar, and salt in a medium bowl. When the lemon juice begins to bubble, begin slowly whisking some of the lemon juice into the yolk, about 2 ounces at a time. Once yolks are tempered, pour back into the pot and cook on medium-low heat, stirring constantly with a heat-resistant spatula, until the curd has a thick, pudding-like consistency (about 185°F).
- Strain into a bowl, discarding any bits that remain. Add the lemon zest and raspberry puree, then whisk to combine until mixture is cooled. Store the curd in the refrigerator to thicken.
- Spoon about a tablespoon of raspberry curd into each indentation of the meringues and top each with a few raspberries and garnish with chocolate shavings.