DELICIOUS TREATS with Devonport Chocolates
Uber-delicious Crunchy & Chewy Chocolate Pavlova
The pohutakawas are starting to bloom and our stores are decked out in their Christmas finery, the only thing missing is a fabulous chocolate Christmas dessert recipe. Here it is, enjoy, and have a marvellous Christmas.
6 egg whites
300g caster sugar
1 tablespoon cornflour
2 teaspoons white wine vinegar
25g cocoa powder
50g Devonport Chocolates 56% cocoa
500ml cream whipped
Assorted strawberries and blueberries for serving
55g caster sugar
200g Devonport Chocolates 56% cocoa
To make the pavlova
Heat your oven to 140 degrees Celsius fan bake. Whisk your egg whites until they form stiff peaks. I used a cake mixer, it made this recipe so easily but an electric hand beater will do just as well. Gradually add the caster sugar one spoon at a time, whisking well between each spoonful to ensure sugar dissolves. Once all sugar is added, whisk for a couple more minutes until the mix has a beautiful satin gloss. Sift the cocoa and cornflour into the mix and add vinegar and chocolate callets. Fold everything in with a metal spoon until just mixed, no longer. Cover a baking tray with baking paper and mark a 25cm circle on it. Spoon your mix onto the shape, building up and smoothing the sides. Place in oven for one and a half hours then turn off the oven and let pavlova cool in the oven.
To make the strawberry coulis
Place chopped strawberries in a blender and whizz until smooth. Place in a saucepan on medium heat, add the sugar and a squeeze of lemon juice and stir until sugar has dissolved and remove from heat.
To make chocolate ganache
Put cream in a saucepan on medium heat and bring to the boil. Once boiling, take off the heat, put chocolate in the pan and stir until chocolate is completely melted and cream and chocolate are completely combined.
This is how I served my pavlova
This pavlova cracked but it has a nice chewy centre, so the cream is very important! In the middle of my pavlova I placed some strawberry coulis and covered it with cream. I topped the cream with chopped strawberries and blueberries and then drizzled it with strawberry coulis and chocolate ganache. Put the left over coulis and ganache in separate jugs so your guests can have extra if they like.
Voila – enjoy!