Simply Home Cooked | Mini Pavlova Recipe with Chocolate and Pecans @SimplyHomeCooked | Uploaded June 2019 | Updated October 2024, 1 hour ago.
Mini crispy meringue pavlova filled with chocolate ganache, chopped pecans, a simple whipped cream topping, and fresh berries. Best summer dessert recipe!
For the PRINTABLE RECIPE visit my blog at
simplyhomecooked.com/pavlova-recipe-with-chocolate-and-pecans
WEBSITE: simplyhomecooked.com
INSTAGRAM: instagram.com/simplyhomecooked/?hl=en
FACEBOOK: facebook.com/DinaSimplyHomeCooked
PINTEREST: pinterest.com/Simpyhomecooked
Ingredients for the meringue:
5 egg whites
1 1/3 cup granulated sugar
Pinch of salt
1/8 tsp cream of tartar
1 1/2 tsp cornstarch
2 tsp vanilla extract
For the ganache:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
For the whipped cream:
1 1/4 cup heavy cream
1 tbsp sugar
1/2 tsp Vanilla extract
1/2 cup Pecans
Instructions:
1. Prepare your baking sheet by lining it with parchment paper. I used a 21.5 x 14.5 size. Now trace about 12 (3 1/2 inch) circles onto the parchment paper. Then flip it over and set aside.
2. In the bowl of a stand mixer add 5 room temperature egg whites, 1/8 tsp cream of tartar and pinch of salt. whisk on high speed until soft peaks form.
3. Now slowly add 1 1/3 cup granulated sugar. Once you see stiff peaks form (about 10 mins) add 1 1/2 tsp cornstarch and 2 tsp vanilla. Beat just until incorporated.
4. Now place a 1E piping tip into a disposable pastry bag and snip off the end. Begin piping the meringue in a circular motion starting from the center. Then you’ll want to pipe out a border on the top.
Bake the pavlovas at 225 degrees Fahrenheit for 1 hour and 30 mins on the conventional setting. Then turn the oven off and let the Pavlova sit in the oven for another 30 minutes.
5. For the ganache- pour 1/4 cup hot heavy over 1/2 cup of semisweet chocolate chips. Let it sit for a minute so and mix until smooth.
6. Now add the ganache to a piping bag and drizzle it inside each pavlova. You want to coat the entire bottom. I like to spread it around with a small spatula. Now sprinkle some chopped toasted pecans on top of the ganache.
7. For the cream topping- Combine 1 1/4 cup of cold heavy whipping cream with 1 tbsp granulated sugar and 1/2 tsp vanilla. Beat on high speed using an electric mixer until stiff peaks form.
8. Now place the whipped cream into a piping bag using the piping tip of your choice. I used a 1M.
Pipe the cream onto each pavlova and top with some berries. Serve immediately.
#simplyhomecooked #pavlova #desserts
Mini crispy meringue pavlova filled with chocolate ganache, chopped pecans, a simple whipped cream topping, and fresh berries. Best summer dessert recipe!
For the PRINTABLE RECIPE visit my blog at
simplyhomecooked.com/pavlova-recipe-with-chocolate-and-pecans
WEBSITE: simplyhomecooked.com
INSTAGRAM: instagram.com/simplyhomecooked/?hl=en
FACEBOOK: facebook.com/DinaSimplyHomeCooked
PINTEREST: pinterest.com/Simpyhomecooked
Ingredients for the meringue:
5 egg whites
1 1/3 cup granulated sugar
Pinch of salt
1/8 tsp cream of tartar
1 1/2 tsp cornstarch
2 tsp vanilla extract
For the ganache:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
For the whipped cream:
1 1/4 cup heavy cream
1 tbsp sugar
1/2 tsp Vanilla extract
1/2 cup Pecans
Instructions:
1. Prepare your baking sheet by lining it with parchment paper. I used a 21.5 x 14.5 size. Now trace about 12 (3 1/2 inch) circles onto the parchment paper. Then flip it over and set aside.
2. In the bowl of a stand mixer add 5 room temperature egg whites, 1/8 tsp cream of tartar and pinch of salt. whisk on high speed until soft peaks form.
3. Now slowly add 1 1/3 cup granulated sugar. Once you see stiff peaks form (about 10 mins) add 1 1/2 tsp cornstarch and 2 tsp vanilla. Beat just until incorporated.
4. Now place a 1E piping tip into a disposable pastry bag and snip off the end. Begin piping the meringue in a circular motion starting from the center. Then you’ll want to pipe out a border on the top.
Bake the pavlovas at 225 degrees Fahrenheit for 1 hour and 30 mins on the conventional setting. Then turn the oven off and let the Pavlova sit in the oven for another 30 minutes.
5. For the ganache- pour 1/4 cup hot heavy over 1/2 cup of semisweet chocolate chips. Let it sit for a minute so and mix until smooth.
6. Now add the ganache to a piping bag and drizzle it inside each pavlova. You want to coat the entire bottom. I like to spread it around with a small spatula. Now sprinkle some chopped toasted pecans on top of the ganache.
7. For the cream topping- Combine 1 1/4 cup of cold heavy whipping cream with 1 tbsp granulated sugar and 1/2 tsp vanilla. Beat on high speed using an electric mixer until stiff peaks form.
8. Now place the whipped cream into a piping bag using the piping tip of your choice. I used a 1M.
Pipe the cream onto each pavlova and top with some berries. Serve immediately.
#simplyhomecooked #pavlova #desserts
