Ghirardelli Chocolate Pavlova W/ Milk Choc Chip Coffee Cream |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Amazing chocolate pablova recipe from Ghirardelli. You can use regular cocoa & choc chips if you have Ghiradellis.... Time to make doesn't include 50 mins drying time in oven. Ingredients:
3 large egg whites |
1/4 teaspoon cream of tartar |
1 cup granulated sugar |
2 teaspoons ghirardelli unsweetened cocoa |
1 cup heavy cream |
2 tablespoons granulated sugar |
1 teaspoon pure vanilla extract |
1 teaspoon instant espresso powder |
1 cup ghirardelli milk chocolate chips |
Directions:
1. Preheat the oven to 300°F Line a baking sheet with parchment paper.
2. To make the meringue, in a large bowl whip the egg whites with an electric mixer at high speed until foamy. Add the cream of tartar and whip until soft peaks form. Add the sugar in a slow steady stream, continuing to whip until the whites are very stiff and the sugar is almost dissolved, about 3 minutes. Fold in the cocoa. The cocoa does not have to be completely incorporated; some streaks are fine. With a rubber spatula, spread the meringue into a 7-inch circle on the baking sheet.
3. Make a slight indentation in the center about 5 inches across. This makes a well for the filling.
4. Bake for 25 minutes. Turn off the oven, but leave the meringue in the oven for 50 minutes to continue to dry out. Remove from t he oven and cool to room temperature.
5. To make the filling, combine the cream sugar, vanilla, and espresso powder in a large bowl.
6. Whip with an electric mixer at high speed until soft peaks form. Fold in 1/2 cup of the chocolate chips.
7. Spread the cream in the center of the meringue. Sprinkle the remaining chocolate chips on top. Serve immediately.
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