Chilli Chocolate Pavlovas

CategoryCuisineCooking MethodDifficultyAdvanced

A delicious twist on pavlova - dark chocolate chilli mousse paired with sweet crunchy meringue and fresh berries!

 

Prep Time30 minsCook Time1 hr

*Tip 

Bake the meringue the night before. 

Place First Choice Velvet in the freezer for an hour before making the mousse.

Assemble when served, to prevent meringues from going soft.

Ingredients:
For the Mirengues:
 4 egg whites
 1 cup castor sugar
 2 ml cream of tartar
 1 pinch salt
 2 ml vanilla essence
For the Mousse:
 250 ml First Choice Chocolate Velvet
 80 g dark chocolate, melted
 1 tsp gelatine
 ¼ cup cocoa
 fresh fruit for topping

Directions:
For the Meringues:
1

Preheat oven to 120°C.

2

Beat egg whites until soft peak stage with electric mixer.

3

Add salt and cream of tartar, beat for further 2 minutes.

4

Add sifted castor sugar gradually while beating.

5

Once sugar has dissolved, fold in vanilla essence

6

Line a baking tray with non stick baking paper.

7

Use a medium sized glass and pencil to draw circles on the paper.

8

Put meringue mixture into a piping bag and pipe a base and sides on each circle. *work quickly!

9

Bake for 1 hour at 120, switch oven off and leave to cool for a further 2 hours.

10

Store in a tight sealed container until used.

For the Chilli Chocolate Mousse:
11

Beat chilled Velvet until thick.

12

Dissolve gelatine in a little boiling water and allow to cool a bit.

13

Add cocoa, chilli powder and gelatine to the mouse and beat well.

14

Fold in melted chocolate and refrigerate.

Assemble:
15

Place a spoon of mousse into each meringue.

16

Top with fruit and mint.

17

Serve immediately!

Ingredients

Ingredients:
For the Mirengues:
 4 egg whites
 1 cup castor sugar
 2 ml cream of tartar
 1 pinch salt
 2 ml vanilla essence
For the Mousse:
 250 ml First Choice Chocolate Velvet
 80 g dark chocolate, melted
 1 tsp gelatine
 ¼ cup cocoa
 fresh fruit for topping

Directions

Directions:
For the Meringues:
1

Preheat oven to 120°C.

2

Beat egg whites until soft peak stage with electric mixer.

3

Add salt and cream of tartar, beat for further 2 minutes.

4

Add sifted castor sugar gradually while beating.

5

Once sugar has dissolved, fold in vanilla essence

6

Line a baking tray with non stick baking paper.

7

Use a medium sized glass and pencil to draw circles on the paper.

8

Put meringue mixture into a piping bag and pipe a base and sides on each circle. *work quickly!

9

Bake for 1 hour at 120, switch oven off and leave to cool for a further 2 hours.

10

Store in a tight sealed container until used.

For the Chilli Chocolate Mousse:
11

Beat chilled Velvet until thick.

12

Dissolve gelatine in a little boiling water and allow to cool a bit.

13

Add cocoa, chilli powder and gelatine to the mouse and beat well.

14

Fold in melted chocolate and refrigerate.

Assemble:
15

Place a spoon of mousse into each meringue.

16

Top with fruit and mint.

17

Serve immediately!

Chilli Chocolate Pavlovas
2017-12-21T09:55:07+00:00