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Chilli Chocolate Pavlovas

Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

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

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!

Nutrition Facts

Serving Size medium

Servings 6