Chocolate Pavlova

Chocolate is such a beautiful thing and oh how decadent it is too ….

Chocolate Pavlova … Double Decker Style!

Chocolate Pavlova

Now when I was plating this gorgeous dessert, I found myself adding a layer simply because it looked so good and once I did I found myself thinking that this was most definitely a Double Decker  of Chocolate Pavlova goodness … and you can easily see why.

Since I realized how simple it was to make meringues, I have enjoyed baking them often. Do you have a recipe that only requires the yolks? Make sure to save the whites for adding to your scrambled eggs, quiches, cakes or MERINGUES! Flavor those Meringues with chocolate and you will be on the “naughty” list next  Christmas, but dad-gum it’ll be worth it!

Chocolate Pavlova

You don’t have to pile it a mile high like I did, but if you do – make sure you have someone to share it with because it’s so deeply and chocolaty rich!

The meringues have that perfect crunchy outside with a chocolate chewy goodness inside. Because this is a rich dessert, I have opted not to add sugar to the fresh whipped cream. Doing this also gives it balance, but if you prefer you could add up to 2 oz. of sugar to the cream to sweeten it up even more.

Chocolate Pavlova

As decadent and rich as this dessert is, goodness me, you could also toss in some toasted almonds or other nuts either into the chocolate sauce or add them to the meringues before baking for added crunch. These meringues are also beautiful with fresh berries scattered over the cream, making them more like a traditional Pavlova. However you serve these gorgeous tasting meringues, they will be absolutely decadent.

There are certain things in life that you must be indulge in and this happens to be one of those certain things! BUT if and only if you do not enjoy chocolate (but why oh why not?!?) or might be allergic to eggs will you be excused, otherwise get out that whisk and start whisking your heart out!

Chocolate Pavlova

Chocolate Pavlova

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes


Meringue Cookies

  • 3 Egg Whites
  • 6 oz Sugar
  • 2 tsp Unsweetened Cocoa Powdered (I used Dark Cocoa Powder), sifted
  • 1 oz Dark Chocolate bar, chopped

Dark Chocolate Cream

  • 3 oz Dark Chocolate bar
  • 2 oz Whipping Cream

Whipped Cream

  • 4 oz Whipping Cream


For the Meringue

  1. Preheat oven to 275F and line baking sheet with parchment paper.
  2. In a large bowl, with whisk or mixer with whisk attachment, add the Egg Whites and start to whisk until stiff peaks start to form, 5 - 10 minutes.
  3. Gradually add in Sugar, a little at a time until well incorporated.
  4. Continue to whisk and slowly add in the sifted Cocoa Powder, keep whisking until well blended and peaks are stiff and you know it's ready when you rub a little of the Meringue batter between your fingers and it's smooth and not grainy from the sugar, if grainy - then continue to whisk just a minute or two longer and it should be ready.
  5. With a rubber spatula, gently fold in the chopped Chocolate and if using toasted nuts, add them now as well.
  6. On parchment lined baking sheet, generously spoon a heaping tablespoon of Meringue about 2 inches apart.
  7. Bake the Meringues for about 40 minutes or until the Meringues can easily be removed from parchment paper.
  8. Once Meringues are baked, turn off the oven and allow the Meringues to cool in the oven for at least an hour. This step prevents the Meringues from cracking.

Chocolate Cream

  1. Melt the Chocolate and Cream together, stirring continuously over low heat until glossy and smooth. Set aside to cool. Do not refrigerate, keep at room temperature until needed.

Whipping Cream

  1. In a large bowl, beat the cold cream until stiff peaks start to form, be careful not to over whisk or you'll end up with butter.


  1. Start with the first Meringue cookie adding a drizzle of the cooled Chocolate Sauce followed by a generous dollop of freshly whipped Cream. Add as many or as few layers as you desire. Dust with powdered sugar and more cocoa if desired.

Note: To prevent the Meringues from cracking, once baked leave them in the oven with the heat turned off and allow them to cool down with the oven for at least an hour.

Serving it up: You can use just one layer or continue to add more as in the pictures. If you prefer you can also add toasted nuts to the Chocolate Sauce or gently folded into the Meringues before baking. They are also delicious served with fresh berries scattered over the cream!

Makes 12 (2-3 inch) Meringues


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