Double Chocolate Double Meringue Cream Egg Pavlova

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Photography Andy Arnfield – The Gourmet Grocer

I do like to make a statement with my Easter desserts and this year is no exception. I am just loving the torched meringue look and as I’m being decedent, I might as well throw in another type of meringue and chocolate done two ways, in the vise of a rich mousse and creamy drizzle over my all time Easter treat, the good old cream egg. Believe it or not, this recipe is relatively easy, the only hard bit is cutting the cream eggs in half without them falling apart, I did munch on the broken ones as I went along ;0) Happy Easter Everyone !!!!!!!

 

For The Meringue Base

6 large egg whites

2 cups caster sugar

3 tablespoons unsweetened cocoa powder, sifted

1 teaspoon balsamic or red wine vinegar

50g dark chocolate, finely chopped

Preheat the oven to 350 degrees and line a baking sheet with parchment. Draw a circle on the paper with a pencil, tracing a plate about 8 to 9 inches in diameter. Flip the paper over so your meringue doesn’t touch the pencil marks – you’ll still be able to see the circle.

Beat the egg whites with a mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the top with a spatula.

Place in the oven, then immediately turn the temperature down to 300 degrees and cook for one hour. When it’s ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you’re ready to serve, invert onto a big flat bottomed plate and peel off the parchment.

For The Chocolate Mousse

200g semisweet or bittersweet chocolate, preferably 60% to 62% cacao, chopped

2 Tbs. unsalted butter, cut into 8 pieces

3 large egg whites

Pinch of table salt

3 Tbs. granulated sugar

3/4 cup cold double cream

Put the chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.

In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually sprinkle in the sugar—go slowly, as adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks (see photo below). Don’t overbeat or the dissolved sugar may weep out of the whites.

Wipe the beaters (or whisk) clean and then whip the cream in a large bowl until it’s fairly thick and holds a soft peak when the beaters are lifted.

With a large spatula, gently fold about onethird of the egg whites into the chocolate until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream. Add a flavoring, if using (see variatons below). Fold gently until the mixture is uniform in color and texture. Pop into the fridge to firm up slightly

Meringue Topping

3 egg whites
75g sugar

whisk egg whites slowly adding sugar until you have glossy stiff peaks. spoon onto of your pavlova base and chocolate mousse making sure you flick at it to make lots of peaks, using your fingers works well here but make sure you wash your hands first. Now using a kitchen blow torch brown the meringue so it looks all toasty and caramel coloured.

For Decoration

6 Chocolate Cream Eggs
100g White Chocolate
Coco powder for dusting!

Carefully cut your chocolate cream eggs in half and place on top of the chocolate mousse. Place you white chocolate in a glass bowl and blast in the microwave at 30 second intervals and stir in between until its nice and runny and then drizzle over the top of the chocolate eggs. Dust with the coco powder!!! Enjoy

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