Chocolate Pavlova with Chestnut Purée

A Chocolate Pavlova with Chestnut Purée, which is perfect at Christmas or any time of the year! An easy chocolate pavlova recipe which is a delicious twist on a Mont Blanc dessert. A great recipe using sweetened chestnut purée.

chocolate pavlova with chestnut purée on cake stand with jug of cream

Merry Christmas everyone!! I hope you have all had a lovely Christmas celebration with your friends, family and loved ones.

Christmas in our home today started with a leisurely breakfast … until the children realised that they could open their Christmas stockings once they had finished their meal. I had never seen them chomp down their toast and scull their milk so quickly!

Santa had been very generous with his delivery of little music boxes (playing French nursery rhymes), as well as a few wind-up toys which have kept the children quite entertained for most of the day, more so than some of the big-ticket items from under the tree which, ultimately, hardly elicited any reaction! (note to self for next year …)

duck confit parmentier in roasting pan
{Duck Confit Parmentier with Brussels sprouts, chestnuts and bacon}

Christmas lunch this year was a small family affair, which meant less stress in the kitchen and more time watching everyone open and enjoy their presents (including a shiny new handbag for moi!!).

This year, I made a Duck Confit Shepherd’s Pie, which was a dish we made at Mimi Thorisson’s Manger Workshop last month.

Duck confit is one of my all-time favourite dishes (you can find my recipe here), and I think turning it into a Shepherd’s Pie sort of takes it up a notch. I hope to share the recipe here very soon.

Alongside the main dish, we had our Christmas favourite, Brussels sprouts with bacon and chestnuts. For this dish, I like to use really small Brussels sprouts, and I am thankful to one of my regular vendors at the farmers’ markets for providing extra teeny tiny Brussels sprouts this year; most were the size of small grapes!

Our son managed to surprise us by requesting additional serves of Brussels sprouts, something which I plan to exploit for as long as they are in season 😉

chocolate pavlova recipe featuring chocolate pavlova with chestnut purée with chocolate grater

And for the pièce de résistance, I made our favourite Chocolate Pavlova with Chestnut Purée for dessert.

It’s a delicious twist on a traditional Mont Blanc dessert, which is comprised of sweetened chestnut purée topped with whipped cream and sprinkled with chocolate and crushed meringue.

This year, I scaled down the chocolate pavlova to serve 2-4 people, and I took the easy route by using a can of sweetened chestnut purée instead of making my own (which I normally do, like in my recipe for Mont Blanc Chocolate Pavlova).

chocolate pavlova with chestnut purée

chocolate pavlova with chestnut purée

chocolate pavlova with chestnut purée

chocolate pavlova with chestnut purée

Using tinned sweetened chestnut purée made this dessert super easy and stress-free for me. I daresay that I will be adopting this shortcut from hereon!

But as tinned sweetened chestnut purée is not always readily available, it’s good to know how to make your own using the recipe which I have provided with my Mont Blanc Chocolate Pavlova recipe. This has a similar and easy chocolate pavlova recipe to the one below, but it makes a larger chocolate pavlova, and is combined with a chestnut purée recipe.

chocolate pavlova with chestnut purée on wooden board

My son has been asking for this chocolate pavlova each night since our Christmas lunch, and I think I might have to indulge him. With all of the egg yolks which we used to make multiple batches of Gingerbread Sablé in the past few weeks, I have so many egg whites stashed away in the freezer, just waiting to be transformed into something irresistible like a pavlova.

Recipes Using Egg Whites

Egg whites can be frozen and later defrosted to use in many baking recipes. I like to freeze egg whites in pairs in small zip-lock freezer bags for easy and quick thawing.

If you need to find ways of using up lots of leftover egg whites, may I suggest the following:

Lemon Drizzle Friands

Rhubarb & Vanilla Friands

Blueberry Financiers

Pavlova with Cream & Passionfruit

Mont Blanc Chocolate Pavlova

More Pavlova Recipes

For comprehensive tips on how to make pavlovas perfectly every time, please see my post on Pavlova with Cream & Passionfruit.

As mentioned above, a similar recipe to the one below is my Mont Blanc Chocolate Pavlova.

Bon appétit everyone!

chocolate pavlova with chestnut purée and whipped cream on cake stand

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Chocolate Pavlova with Chestnut Purée

mont blanc pavlova

5 from 2 reviews

A Chocolate Pavlova with Chestnut Purée, which is perfect at Christmas or any time of the year! An easy chocolate pavlova recipe which is a delicious twist on a Mont Blanc dessert. A great recipe using sweetened chestnut purée.

  • Author: eatlittlebird.com
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: Serves 2-4
  • Category: Pavlova, Desserts
  • Cuisine: Australian

Ingredients

  • 2 egg whites
  • 125 g (½ cup plus 1 tablespoon) caster sugar
  • 1 teaspoon cornflour
  • 1/2 teaspoon white wine vinegar
  • 1 tablespoon good quality cocoa, sifted
  • 40 g (1.4 oz) dark chocolate (70% cocoa), roughly chopped
  • 250 ml (1 cup) double cream (whipping cream)
  • 250 g (8.75 oz) tinned sweetened chestnut purée (such as this one by Clément Faugier)
  • small piece of dark chocolate for decorating

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Whisk the egg whites in a stand mixer until they have tripled in volume and stiff peaks have formed.
  3. Slowly whisk in the sugar, a tablespoon at a time.
  4. Add the cornflour, vinegar and cocoa.
  5. Mix until everything is combined thoroughly.
  6. Gently fold through the chopped chocolate.
  7. Place a sheet of baking paper onto a baking sheet.
  8. Dollop the pavlova mixture onto the baking paper.
  9. Use a spatula to smooth the mixture into a round shape, and flatten the top of the pavlova.
  10. Place the pavlova into the oven.
  11. Immediately turn the temperature down to 150°C (300°F).
  12. Bake the pavlova for 1 hour.
  13. After 1 hour, turn off the oven but do not open the oven door.
  14. Leave the pavlova to cool completely in the oven with the door closed.
  15. Assemble the pavlova just before serving.
  16. Whisk the cream until it is thick and soft.
  17. Spread the sweetened chestnut cream over the pavlova.
  18. Top with the whipped cream.
  19. Grate the chocolate over the cream.

Kitchen Notes

The pavlova should be assembled just prior to serving, so that it remains crisp for as long as possible.

MAKE-AHEAD TIPS
As the pavlova needs time to cool down completely in the oven, I often make the pavlova the night before serving, and leave it to cool in the oven overnight. If you don’t need to use the oven during the day, you can also make it first thing in the morning, ready to be served later that evening.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: Nutritional info per slice
  • Calories: 315
  • Sugar: 29.7g
  • Sodium: 28mg
  • Fat: 11.4g
  • Carbohydrates: 50.9g
  • Fiber: 4.1g
  • Protein: 4.1g
  • Cholesterol: 24.3mg

Did you make this recipe?

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13 comments on “Chocolate Pavlova with Chestnut Purée

  1. Luci's Morsels 23 January 2017

    This is stunning! I’ve never made a pavlova so tall!! And I had no idea about freezing egg whites. Genius!

    Reply
    • Eat, Little Bird 24 January 2017

      I have a freezer overflowing with frozen eggwhites! I see many pavlovas in our near future 😉

      Reply
  2. Thanh I love chestnuts and this looks amazing. Pavlova is one of my favourite desserts, I’ve never made my own chestnut puree, it must be a lot of work.

    Reply
    • Eat, Little Bird 24 January 2017

      Making your own chestnut purée is not so difficult, and it gets easier each time. I once had an over-supply of vacuum-sealed chestnuts and made several batches of sweetened purée for desserts – it was perfect 🙂 It tastes much better than the store-bought variety, not least because you can control the sweetness, and it’s also handy to know if you can’t buy sweetened chestnut purée where you are. But then, sometimes sourcing chestnuts as they are is hard enough, too! 🙂

      Reply
  3. Jovita @ Yummy Addiction 23 January 2017

    This Pavlova look out of this world good. Love the addition of chestnuts!

    Reply
  4. Sarah @ Champagne Tastes 24 January 2017

    I was seriously just looking at some chestnut puree in the store and wondering what in the world to use it on– this sounds amazing!

    Reply
    • Eat, Little Bird 24 January 2017

      As a child, I used to eat sweetened chestnut purée as it is (they are also sold in tubes). Another easy way of serving it is simply with some whipped cream with maybe some grated chocolate on top 🙂

      Reply
  5. Rose 14 March 2018

    I’ve made your Mont Blanc Pavlova a few times and it is excellent! I was curious to try this shortcut version and it was just as wonderful (and a bit easier!!).

    Reply
  6. Julia 16 April 2018

    Looks beautiful and tasty! Yummy! This made me drool.

    Reply

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