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Divine Chocolate Pavlova

A chocolate pavlova with berries along with suggested Valentine's Day chocolate celebrations

Article by Jackie Dodart

Photography by Jackie Dodart; Asher Swan; Dick Taylor

Originally published in St George City Lifestyle

Chocolate pavlova with strawberries or raspberries is a dessert masterpiece perfect for any special occasion. This elegant treat, inspired by chocolatier Dick Taylor, presents a crisp, melt-in-your-mouth meringue base with a touch of grated chocolate, topped with a rich and creamy chocolate mousse and adorned with succulent fresh strawberries or raspberries. The beautiful presentation and irresistible taste make chocolate pavlova an exquisite choice for your dessert menu.

Ingredients

Meringue Ingredients

¾ cup (149 g) granulated sugar

⅓ cup (79 ml) egg whites (about 3 large eggs)

¾ teaspoon distilled white vinegar

¾ teaspoon cornstarch

½ teaspoon vanilla extract

1 ounce (28 g) dark chocolate, grated

Mousse Ingredients

1¼ cups (296 ml) heavy cream, divided

2 egg yolks

2 tablespoons granulated sugar, divided

Pinch of salt

4 ounces (113 g) dark chocolate, chopped, melted and cooled

½ teaspoon vanilla extract

1½ teaspoons chocolate liqueur or rum or nonalcoholic parings: 

Club soda and REAL brand raspberry syrup and squeeze of lime

Directions

Meringue

Heat oven to 250 degrees. Line baking sheet with parchment paper and draw a 7-inch circle in middle, then flip paper upside down. You should still be able to see outline.

Combine sugar and egg whites in bowl and place over saucepan filled with 1-inch simmering water, making sure water does not touch bottom of bowl. Whisking gently but constantly, heat until sugar is dissolved and mixture registers 160 degrees, about 5 minutes.

Remove from heat and using an electric mixer, beat with whisk attachment on medium-high speed until stiff peaks form, about 5 minutes.

Stop mixer and scrape down bowl. Add vinegar, cornstarch and vanilla, and whip on high speed until combined, about 10 seconds. Remove bowl and gently fold in grated chocolate.

Nonalcoholic parings: Club soda and REAL brand raspberry syrup and squeeze of lime 

Spoon meringue in center of circle and spread and smooth from center outward, building a disk that is slightly higher around edges. Disk should measure about 1 inch high with ¼-inch depression in center.

Bake meringue until exterior is dry and crisp and meringue releases cleanly from parchment when gently lifted at edge with thin metal spatula, 1 to 1½ hours.

Turn off oven, prop door open with wooden spoon, and let meringue cool in oven for 1½ hours. Remove from oven and let cool completely before topping, about 15 minutes. Cooled meringue can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 week.

Mousse 

In small saucepan, whisk together ½ cup (118 ml) cream, the yolks, 1 tablespoon sugar and salt. Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees, 3 to 4 minutes.

Remove from heat and pass through fine-mesh strainer into large bowl. Whisk in melted chocolate, vanilla and liqueur. Chill until cold, at least 2 hours.

Using electric mixer, whisk together the remaining ¾ cup (177 ml) cream with remaining 1 tablespoon sugar until firm peaks form. Stir 1/3 whipped cream into chocolate mixture to lighten it, then gently fold in remaining cream. Refrigerate up to 2 days.

Just before serving, spoon or pipe mousse into the center of the pavlova, then top with fresh berries and chocolate shavings, if desired.

Complementing the chocolate pavlova, here are additional ideas for the ultimate chocolate experience to make Valentine’s Day truly special:

1. Choose an assortment of chocolates to create a diverse tasting menu. 

2. Lay out a table with elegant plates, a tasting guide and water or unsweetened crackers to cleanse the palate between tastings. Soft lighting, candles and a curated playlist enhance the mood.

3. Share interesting facts about chocolate’s origins.

4. Create a sensory journey that you and your partner can share.

Purchase fine chocolate from Jean Marie Auboine Chocolatier at 4780 W. Harmon Ave. #1 in Las Vegas. In St. George, fine chocolate may be purchased at Harmons Grocery, 3520 Pioneer Pkwy., Santa Clara, or 1189 E. 700 S. in St. George.