Pavlova Cups with Chocolate Coconut Mousse
- Sep 10, 2018
- 3 large egg whites, at room temperature
- ¼ cup stevia (if you choose to use granulated or powdered sugar, you’ll want to double this to a ½ cup)
- 1 large pinch of cornstarch
- ½ teaspoon lemon juice
- ½ teaspoon vanilla
- 2 bars of Lily’s Baking Chocolate, roughly chopped, or 1 ½ cups Lily’s Baking Chips
- 2- 13 ounce (approximately) cans of coconut cream or full fat coconut milk (MUST be full fat!), chilled in the refrigerator overnight
- Edible Flowers, for garnish
- Toasted coconut flakes, for garnish
- Extra chopped chocolate or baking chips, for garnish
Preheat the oven to 250 degrees. Line a baking sheet with parchment paper. Then, use a pencil and a 3-inch biscuit cutter (or similarly sized object) to trace 8 circles onto the paper. Flip it over so that the pencil side is down. Set the sheet aside. (If you’re all about free form shapes, simply skip the tracing step and just line your baking sheet with parchment paper.)
In a stand mixer, add the egg whites to the mixing bowl. Using the whisk attachment, turn the mixer onto medium-high speed and beat until the egg whites form stiff peaks, about 2-3 minutes.
Gradually mix in the stevia, cornstarch, lemon juice and vanilla, waiting a few seconds in between each addition. Continue mixing for several minutes, until the egg whites become glossy, not grainy. This can take upwards of 5 minutes or more to achieve.
For fancy pavlova cups, add the egg white mixture to a pastry bag fitted with your choice of decorating tip. Then, begin piping along the outline of one of the circles you previously traced on the parchment paper. I recommend piping about 3-4 layers on top of each circle and then filling in the bottom.
For a more free form shape (and a much easier, simpler method), simply drop about half cup spoonfuls of egg white mixture onto the lined baking sheet, evenly spacing each mound apart. Use the back of a spoon to fluff and shape and to gently form a “cup” shape in the center.
Bake the egg whites for about 30 minutes, or until they’re slightly golden brown. Turn the oven off but keep the egg whites in to allow them to cool and harden for at least an hour (the centers may stay slightly soft, which is totally fine).
Meanwhile, in a small saucepan set over medium-low heat, melt the chocolate, stirring continuously. Once melted, remove the pan from the heat and allow the chocolate to cool.
Next, scoop just the coconut cream out of the cans and into a clean mixing bowl (set the liquid aside for other uses, like smoothies). Beat on medium speed until smooth and creamy. Reserve a half-cup of the cream for topping.
Very, very gradually and slowly, with the mixer running on low speed, add the cooled chocolate. FYI, if the chocolate is too hot it will slightly melt the cream, and if the cream is too cold it will harden the chocolate. If it melts, simply harden it back up by placing the chocolate in the fridge until chilled. Remove from refrigerator and then beat it a bit more. If the chocolate starts to harden, simply turn the speed of the mixer up. This may result in your mousse having small chocolate chunks throughout it, but I can assure you it tastes just as, if not more, delicious.
To assemble the cups, simply place a pavlova on a serving plate and fill with a generous scoop of the chocolate mousse. Top with a dollop of coconut cream, sprinkle with extra chocolate and coconut flakes and garnish with flowers.
Recipe from Runway Chef.