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    Home » Seasonal & Holidays » Christmas

    Chocolate Pavlova with Salted Caramel Sauce

    Last Updated: Jan 16, 2019 • By Debs • 9 Comments • About 5 minutes to read this article.. • This post may contain affiliate links

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    These simple chocolate pavlova with salted caramel sauce are show stopping. A simple make ahead dessert that's perfect for feeding a crowd or the perfect valentine's day dessert. Crispy meringue shell with a marshmallow inside, swirled with dark chocolate and drizzled with salted caramel sauce.

    Baked Meringue Stack and Salted Caramel

    And on Fridays, we bake.

    With the weekend just about here and valentine's day right around the corner, I knew it was high time for us to work on our baking game. These chocolate pavlovas with salted Caramel sauce are the perfect thing to make on a weekend in January when there isn't really a whole lot else to do.

    Don't be intimidated.

    I know that making meringue can sometimes be intimidating. You hear horror stories about unstable mixtures. cracked shells and sinking layers. But I'll fill you in on the tips and tricks to get meringue shells and pavlovas to co-operate and make you the dessert queen/king.

    Chocolate Swirled Meringue in a bowl.

    Always use a French meringue when making a pavlova. It's uncooked and dried out in the oven to pasteurise the egg whites. For pavlova I think it's the best option because the meringues will always turn out crisp and shiny on the outside and marshmallow-y on the inside. Exactly what you want.

    How to make a stable meringue mixture

    To make a stable meringue you gotta start with room temperature egg whites and the mixer on low, so that you get a million little bubbles. If you whack the mixer up right from the start you get a few really large bubbles. If one of them breaks, it makes a really unstable mix.

    When you've got a million little bubbles your meringue is much more stable. Imagine it's like building a house. If you build your foundation on 4 large bricks and one crumbles you have a problem. If you use 100 bricks and one crumbles, your house still won't fall down. This is exactly the way meringue works.

    Lay the baking paper on the tray.

    Why do pavlovas need cornstarch and vinegar?

    Great question! French meringues can have a tendency to weep (moisture seeping out). This is where corn starch and vinegar come into the mix. Cornstarch helps to suck up some of the excess moisture and the vinegar acid helps to firm it up a bit. That's how you end up with really marshmallowy insides.

    Once you have that super stable meringue all you need to do is swirl in some melted and cooled chocolate. Use a lined baking tray and spoon heaping piles of soft, pillowy meringue on to the tray. Leave in a low oven for a couple hours. Whip some cream and make a super simple and quick caramel sauce. The roasted peanuts are optional... but so worth it.

    How long does it take mini pavlovas to cook?

    Pavlovas have a longer cook time than most dessert simply because they need to "dry out" rather than actually bake. So large family style meringues/ pavlovas can sometimes need to be in the oven overnight. By making mini pavlovas we've shrunk that time down to 2 hours. And that's just oven time. No actual hands on work from you.

    Meringues/ Mini Pavlovas on a tray.

    Once you've spooned your chocolate swirled meringue mixture onto the tray, you'll want to drizzle more chocolate on to them before you put them in the oven. This helps to create melted pools of chocolate on your finished pavlova.

    Happy weekend baking and be sure to save this recipe for valentine's day!

    Chocolate Pavlova with Sauce

    Meringues with Sauce and text overlay.

    Chocolate Pavlova with Salted Caramel Sauce

    These simple chocolate pavlova with salted caramel sauce are show stopping. A simple make ahead dessert that's perfect for feeding a crowd or the perfect valentine's day dessert. Crispy meringue shell with a marshmallow inside, swirled with dark chocolate and drizzled with salted caramel sauce.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 8 Servings
    Calories: 280kcal
    Author: Debs

    Ingredients

    • 200 g egg whites
    • 400 g sugar
    • 1 tablespoon corn starch
    • 1 teaspoon white vinegar
    • 100 g chocolate
    • 125 g whipping cream

    Caramel Sauce

    • 200 g sugar
    • 90 g butter
    • 120 ml whipping cream
    • 5 g sea salt
    • Honey roasted peanuts

    Instructions

    • Pre-heat oven to 100c. Place egg whites and 350g sugar in the bowl of a stand mixer. Start to whisk on low speed (#2) for about 5 minutes. Once you have lots of little bubbles turn the mixer up to high andcontinue to whisk. Add the corn starch and vinegar. While the meringue is still whisking add the last 50gsugar a Tablespoon at a time and continue to whisk until you have a firm, stiff meringue mixture.
    • Drizzle the melted chocolate onto the top to the meringue and gently fold the chocolate through. Spoon large dollops of this meringue onto greaseproof lined baking trays. Continue to drizzle the chocolate and fold and scoop the meringue onto the trays until all the mixture is used.
    • Place the trays into the oven and bake for about 2 hours, or until the meringues come away from the baking paper without sticking.

    For the caramel sauce

    • Place a pan on a medium heat and melt the sugar a little at a time until all is melted. Leave on the heat until a deep golden brown caramel is reached. In increments add the butter dice. Be very careful. The caramel will bubble and spit. Mix this in well.
    • Add the cream. Being very careful again with the bubbling and spitting. Finally add the sea salt and mix.

    To build the pavlovas

    • Dollop some whipped cream onto the top of the meringues and top that with the
    • caramel sauce and roasted peanuts.

    Nutrition

    Serving: 8Servings | Calories: 280kcal
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!

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    Reader Interactions

    Comments

    1. Blogtastic Food says

      January 26, 2018 at 11:34 pm

      Omg I have never seem meringues look so good!!

      Reply
    2. Ailsa at Food to Feel Good says

      January 29, 2018 at 2:30 pm

      These look absolutely amazing! I've never made pavlovas before and this recipe is definitely inspiring me to give it a try! I don't eat dairy though so I'm going to try using coconut milk instead of whipping cream. I also like to avoid white sugar
      have you ever tried using anything else as a sweetener? Gorgeous pics 🙂

      Reply
      • Debs says

        February 01, 2018 at 1:33 pm

        Hey Ailsa. You could absolutely use some agave syrup. I've not used this myself, so can't give you alot of insight about tips or tricks. It may take a few tries and a bit of tweaking, but I have seen meringues made with it.

        Reply
    3. Bethany says

      January 29, 2018 at 5:51 pm

      This looks awesome! Love the flavors you used!

      Reply
      • Debs says

        February 01, 2018 at 1:25 pm

        Thanks so much Bethany!

        Reply
    4. Nicole Nalchajian says

      August 27, 2018 at 4:15 am

      I made these for the family this weekend, absolutely delicious!
      They came out perfectly beautiful, a work of art.
      The taste is spot on, sweet, but the saltiness of the caramel
      and the peanuts was a perfect pairing.
      Thank you!

      Reply
      • Debs says

        August 28, 2018 at 12:34 pm

        Thanks so much Nicole! I'm so glad it was a hit with the family! Thank you so much for the comment and the rating.

        Reply
    5. jane says

      February 02, 2019 at 2:32 am

      how far in advance can these be made?

      Reply
      • Debs says

        February 02, 2019 at 7:40 am

        You can make the meringues up to 4 days in advance. Just be sure to place them in an airtight container and for an extra insurance policy, if you live somewhere with lots of moisture in the air, then wrap the container in plastic wrap. Just to be sure the meringues stay extra dry. Thanks so much for reading.

        Reply

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    Hi, I'm Debs! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) comfort food recipes from scratch. Welcome to my virtual kitchen!

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