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.
Prep Time 20minutes
Cook Time 2hours
Total Time 2hours20minutes
Honey roasted peanuts
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