Ever since I made the lovely mini pavlovas a couple of months ago I thought about adding chocolate and coffee for a more adult flavour. I used the old recipe and added grated chocolate, cocoa and instant espresso powder which resulted in a dessert very suitable for grown ups. As usual serve the pavlovas with whipped cream and fresh fruit of your choice, preferably something acid and not too sweet like strawberries or raspberries which go perfect with chocolate.
Mini choco-coffee Pavlovas
4 egg whites
a pinch of salt
250 gram caster sugar
2 tsp cocoa powder
1 tsp white wine vinegar (makes the meringues chewy inside)
40 gram chopped dark chocolate
2 tsp instant espresso coffee powder (“Nescafé Espresso”)
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Beat the egg whites and salt until the mixture form satiny peaks. Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny. Sprinkle over the cocoa, vinegar, chocolate and coffee. Fold in gently.
Form round meringues on the trays lined with baking paper, around 10 cm a cross and 1.5 cm high. Make an indentation in the middle of every pavlova with the back of a spoon. Put in the trays in the oven and immediately reduce the heat to 150°C. Bake for 30 minutes. Turn off the oven and leave the Pavlovas inside for 1.5 hours.
Serve the Pavlovas with whipped cream and fresh fruit, preferably strawberries or raspberries.
The Pavlovas freeze very well, just make sure to be careful as they are very fragile.