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Mont Blanc Chocolate Pavlova

5 from 2 reviews

A delicious chocolate pavlova with sweetened chestnut purée. This dessert is the combination of a Chocolate Pavlova and Mont Blanc dessert. Here is an easy chocolate pavlova recipe, plus a homemade chestnut purée recipe.

Ingredients

For the Chocolate Pavlova

For the Chestnut Purée

For the Cream Topping

Instructions

To make the pavlova

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Line a baking tray with baking paper.
  3. Using a standmixer or electric beaters, whisk the egg whites until they have tripled in volume and stiff peaks form.
  4. Turn the speed down to low and slowly add the sugar, one tablespoon at a time, until it is well-incorporated.
  5. Stir through the cornflour, vinegar and cocoa.
  6. Finally, stir through the chopped chocolate.
  7. Spoon the pavlova mixture onto the baking tray into a round shape.
  8. Use a palette knife to shape the sides of the pavlova and to flatten the top (so the topping will not slide off later).
  9. Place the pavlova into the oven and immediately turn the temperature down to 150°C (300°F).
  10. Bake for 1 hour and 15 minutes.
  11. After 1 hour and 15 minutes, turn off the oven (but don’t open the door) and leave the pavlova to cool and dry in the oven with the door closed.

To make the chestnut purée

  1. Place the chestnuts, milk, vanilla extract and rum into a medium saucepan.
  2. Simmer gently until the chestnuts have softened and can be mashed easily with a wooden spoon, and most of the milk has been absorbed.
  3. Take the pan off the heat and mash the chestnuts with a potato masher until you have a smooth purée – you might need to add some more milk if the mixture is too thick.
  4. Return the pan to the heat, stir through the sugar, and cook for a few minutes until the mixture binds together. Set aside to cool.

To assemble

  1. Just before serving, whip the cream until soft peaks form.
  2. Place a generous layer of the chestnut purée on top of the pavlova. To achieve the characteristic noodle strands, you will need to pipe the mixture using a spaghetti or grass nozzle (some countries sell a nozzle specifically for chestnut purée), or you can achieve a similar effect by pushing the chestnut purée through a potato ricer. If the chestnut purée is too thick or too firm, stir through some milk to soften the mixture. If you don’t have a special nozzle or potato ricer, simply spread the chestnut purée over the pavlova using a palette knife.
  3. Dollop the whipped cream on top of the chestnut purée, and grate over some chocolate to decorate.

Kitchen Notes

For step-by-step photos on how to make a pavlova, please see my recipe for Pavlova with Cream and Passionfruit.

If you don’t have time to make your own chestnut purée, you can find sweetened chestnut purée in supermarkets or specialty stores, such as this one by Clement Faugier. I also frequently make a version of this pavlova using shop-bought sweetened chestnut purée – please see my recipe for Chestnut Cream Pavlova.

The pavlova is best assembled just prior to serving so that the pavlova does not become soggy from the cream and chestnut topping.

MAKE-AHEAD TIPS
I like to make the pavlova first thing in the morning so that it can slowly cool and dry in the oven until I need to serve it later in the evening. The chestnut purée can be made a couple of days in advance and kept in an airtight container in the fridge.

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