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.
For the Chocolate Pavlova
For the Chestnut Purée
For the Cream Topping
To Make the Chocolate Pavlova
To Make the Chestnut Purée
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.
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. You could even make the pavlova 1-2 days in advance and keep it in an air-tight container. The chestnut purée can be made a couple of days in advance and kept in an airtight container in the fridge.
PAVLOVA FOR 4 TO 6 PEOPLE
To make a slightly larger pavlova, I recommend the following recipe:
4 egg whites
240 g (1 cup plus 1 tablespoon) caster sugar (superfine sugar)
2 teaspoons cornflour (cornstarch)
1 1/4 teaspoon white wine vinegar
1 1/4 teaspoon vanilla extract
2 tablespoons cocoa powder
60 g (2 oz) dark chocolate
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.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.