Loaded Mint Chocolate Pavlova; crisp meringue with a cloud-like chocolate centre, topped with vanilla chantilly cream and generous handfuls of mint chocolate.
*this recipe was made with gifted products*
Divisive flavours are the best flavours.
(Well, except liquorice. My loathing of it was even featured in an international liquorice ad campaign last week, did you see it?)
Bitter dark horror sweets aside, flavours that divide are delicious.
Think of sweet and chewy coconut, so loved and so loathed. Think of a double espresso, both a dreamy dose of caffeine and a dreadful dose of bitterness. Think of olives, grabbed eagerly from a glistening bowlful by some and enthusiastically ignored by others.
Many seem to consider mint chocolate to be one of these flavours. I’ve seen people describe the taste as “eating toothpaste with your chocolate,” which only leads me to think I should be buying more tasty toothpaste. However, on the other side of the spectrum you’ll find die hard mint-choc-chip defenders. I am among the latter, perhaps unsurprisingly. A scoop of mint chocolate ice cream is unmatched in the realm of sugary refreshment.
Love mint and chocolate together? You’ll love this Aero Mint Chocolate Cheesecake!
Today’s recipe offers that same delicious combination of freshness and richness. The Loaded Mint Chocolate Pavlova before you is dark, light, and everything in between.
Thanks to the generous PR team over at Aero, I received a free box of goodies linked to their latest promotion. They kindly gifted me: two sharing bars of Aero chocolate; two lovely recipe cards; a pretty wooden spoon; and a branded apron. They’re encouraging the UK to become Bubbly Bakers, enjoying Aero chocolate not only as a snack, but as an ingredient too!
Having previously used Aero in brownies and in cheesecake before, I was happy to use this popular bubbly bar in a new recipe this week. Hello Loaded Mint Chocolate Pavlova.
You can watch a video version of this recipe here!
A crisp cocoa meringue shell, enveloping a marshmallowy chocolate centre. Whipped clouds of fresh cream, laced with vanilla and peppermint. Scattered shards of sweet, creamy, bubbly, minty milk chocolate.
This Loaded Mint Chocolate Pavlova is an impressive dessert centrepiece that’s nice and easy to assemble. Aside from a little bit of waiting for your meringue to bake nicely, this recipe requires very little hands-on time. You don’t need a degree in cake decorating to make it look inviting, and you can customise the toppings to your heart’s content. In fact, you may be forced to if you snack on too many squares of chocolate before the pavlova is ready to serve!
As long as you have a good whisk and some large bowls to hand, you can have this gorgeous dessert made in no time. I hope you love it as much as we have.
Want to save this Loaded Mint Chocolate Pavlova for later? You can pin the image below:
To make this Loaded Mint Chocolate Pavlova, simply follow the recipe below!
Ingredients
For the chocolate meringue:
- 4 large egg whites
- 200g (1 cup) caster sugar
- 3 tsp cocoa powder
- 1 tsp vinegar or lemon juice
- 1 tsp cornflour
For the chantilly cream and topping:
- 200ml (scant 1 cup) double or whipping cream
- 1 tsp vanilla or peppermint extract
- 200g (7 oz) mint chocolate, such as Aero Peppermint, to decorate
- 50g (2 oz) melted milk chocolate, such as Aero, to decorate
Instructions
For the chocolate meringue:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Line a wide, flat baking tray with a sheet of greaseproof paper.
- In a large bowl, whisk the egg whites until thick and holding stiff peaks. This is easiest with an electric whisk or standing mixer.
- Slowly add the sugar, one spoonful at a time, whisking continuously until you have a thick glossy mixture.
- Add the cocoa powder, one spoonful at a time, continuing to whisk constantly.
- Add the vinegar and cornflour and whisk for a few seconds just to combine.
- Pile the meringue mixture onto your prepared lined tray, forming a sort of wide, tall, dome shape. I dragged a spoon up the sides to create the effect you see pictured.
- Pop the tray into the oven, turning the heat down to – 150 C / 130 C fan / 300 F / gas mark 2 – and bake the big pile of meringue for 1 hour.
- Once baked, switch off the oven and leave the meringue inside for a further 1 hour.
- When cooled, place the meringue onto your serving plate. It’s time to assemble your pavlova!
For the chantilly cream and topping:
- In a medium bowl or jug, whisk the cream and extract until thick, soft, and airy.
- Crumble up or finely chop 100g of your mint chocolate. Fold it through your cream.
- Pile the whipped cream onto the cooled meringue.
- Using a spoon or a piping bag to haphazardly drizzle the melted milk chocolate over your pavlova.
- Top the pavlova with your remaining 100g mint chocolate. I like a contrast between big chunks, small chunks, and crumbs.
- Serve immediately or chill in the fridge until needed.
- Enjoy!
BE A MAVERICK: why not add some sliced strawberries or raspberries to the topping for a nice sharp contrast?
This Loaded Mint Chocolate Pavlova will keep well in the fridge for up to 2 days, but is best enjoyed fresh!
