Chilli Chocolate Pavlovas
A delicious twist on pavlova - dark chocolate chilli mousse paired with sweet crunchy meringue and fresh berries!
*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.
Preheat oven to 120°C.
Beat egg whites until soft peak stage with electric mixer.
Add salt and cream of tartar, beat for further 2 minutes.
Add sifted castor sugar gradually while beating.
Once sugar has dissolved, fold in vanilla essence
Line a baking tray with non stick baking paper.
Use a medium sized glass and pencil to draw circles on the paper.
Put meringue mixture into a piping bag and pipe a base and sides on each circle. *work quickly!
Bake for 1 hour at 120, switch oven off and leave to cool for a further 2 hours.
Store in a tight sealed container until used.
Beat chilled Velvet until thick.
Dissolve gelatine in a little boiling water and allow to cool a bit.
Add cocoa, chilli powder and gelatine to the mouse and beat well.
Fold in melted chocolate and refrigerate.
Place a spoon of mousse into each meringue.
Top with fruit and mint.
Serve immediately!
Ingredients
Directions
Preheat oven to 120°C.
Beat egg whites until soft peak stage with electric mixer.
Add salt and cream of tartar, beat for further 2 minutes.
Add sifted castor sugar gradually while beating.
Once sugar has dissolved, fold in vanilla essence
Line a baking tray with non stick baking paper.
Use a medium sized glass and pencil to draw circles on the paper.
Put meringue mixture into a piping bag and pipe a base and sides on each circle. *work quickly!
Bake for 1 hour at 120, switch oven off and leave to cool for a further 2 hours.
Store in a tight sealed container until used.
Beat chilled Velvet until thick.
Dissolve gelatine in a little boiling water and allow to cool a bit.
Add cocoa, chilli powder and gelatine to the mouse and beat well.
Fold in melted chocolate and refrigerate.
Place a spoon of mousse into each meringue.
Top with fruit and mint.
Serve immediately!