Double Chocolate Pavlova with Nutella Cream

Double Chocolate Pavlova with Nutella Cream is crispy on the outside & chewy in the middle. Filled with Nutella cream & chocolate sauce it's Pavlova heaven! Decorate with your favourite chocolates or leave as is for an impressive, make-ahead dessert!

This gorgeous Double Chocolate Pavlova with Nutella Cream makes an appearance on our table on regular basis as both myself and hubby adore Chocolate Pavlova! Fully assembled it looks rather pretty so it is perfect for those special occasions and even though it should be extremely rich it tastes and feels dangerously light!  I say dangerously as you might be able to manage more than you though you would! Or is it just us?

Should I bake my chocolate meringue in advance?

Chocolate meringue itself (the base of your Pavlova) should be baked at least good few hours before you intend to serve it as for best result it needs to be baked and cooled slowly. I like to bake my meringue the night before so that I can leave it in the oven overnight to cool down completely. Then all you need to do the following day is prepare the Nutella Cream and your chocolate sauce, super easy!

Helpful tips for making Double Chocolate Pavlova with Nutella Cream!

1. Make sure that all the ingredients used to make the meringue base are at room temperature!
2. To ensure that your egg whites play ball and beat up to stiff peaks consistency, all the equipment you are using should be squeaky clean as any leftover residual grease in a bowl or on your whisk might prevent that from happening!
3. Do not add sugar until the egg whites have had a good start and you can see stiff peaks forming. That's when you gradually start adding sugar a spoonful at a time and keep mixing until you that stiff and glossy meringue!
4. You know your meringue is good when it's crisp on the outside and dense and chewy on the inside. Addition of vinegar or lemon juice should help to achieve this result.
5. Be careful when beating/whipping the cream! It is so easy to overbeat double cream and make Nutella butter. Only seconds can make huge difference between lovely thick cream and butter so keep your eyes peeled!

Equipment you will need to make Double Chocolate Pavlova with Nutella Cream

• Standing mixer with balloon whisk attachment or
• Hand mixer & large glass bowl
• Silicone spatula
• Small sieve
• Square Baking Tray 26cm/10inch (lined with baking paper)
• Small Saucepan (Milk Pan) 14cm/5.5inch

What to serve Double Chocolate Pavlova with?

This lovely dessert is perfect as is! Nutella Cream and delicious and silky chocolate sauce are all it needs. However, having a weak spot for certain chocolate malted milk balls (Maltesers)  I like to use them to decorate my Pavlova! I must say, they do go ever so well here! I will let you decide!

Storing Double Chocolate Pavlova with Nutella Cream!

You can make meringue base even few days in advance and store it in the airtight container until you are ready to dress it with Nutella Cream. However, once topped with Nutella Cream, Pavlova should be served immediately or stored in the fridge.

I came across the opinions that once in the fridge the meringue itself start to absorb the moisture from the cream and it becomes soggy! I must say that whilst I agree that it does absorb moisture the longer it's kept, the sogginess is not the term I would use here. The meringue base does get slightly chewier and even more marshmallow like in my opinion. Nutella Cream filled Pavlova will safely keep in the fridge for up to 3 days!

How to make Double Chocolate Pavlova with Nutella Cream - Step-By-Step Instructions!

Chocolate Meringue Base

• Preheat the oven to 180°C/350F/Gas Mark 4.
• To make chocolate meringue base whisk egg whites with salt until you reach stiff peaks consistency.
• Gradually start adding the sugar (tablespoon at a time) whisking constantly. You should get thick and shiny meringue.
• Add vinegar or lemon juice and whisk some more.

• Add sieved coco powder and gently fold it into meringue with silicone spatula.
• Prepare your baking tray by lining it with greaseproof paper and drawing a circle (roughly 21cm/8inches in diameter). Spoon your meringue mixture onto it and smooth it out.
•  Put meringue in the oven and immediately lower the temperature to 150°C/300F/Gas Mark 2. Bake for 1hr, turn the oven off and let the meringue cool for few hours or even overnight.

Nutella Cream

• Both cream and Nutella should be chilled. Whip them together until you get thick but soft cream. Be careful not to overbeat your mixture but also not to leave it too runny.

Chocolate Sauce

• Put cream in a small saucepan and bring almost to boil.
• Take it off the heat and add chopped chocolate/ chocolate chips.
• Mix gently until you get smooth chocolatey sauce.
• Set it aside to cool and thicken a bit.

Assembly

Place your chocolate meringue base on a plater. Fill it with Nutella cream and pour your thickened chocolate sauce over in any way you please. Finish off with Maltesers or simply leave as is and enjoy!

Recipe inspiration by Moje Wypieki

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5 from 3 votes

Double Chocolate Pavlova with Nutella Cream

Double Chocolate Pavlova with Nutella Cream is crispy on the outside & chewy in the middle. Filled with Nutella cream & chocolate sauce it's Pavlova heaven! Decorate with your favourite chocolates or leave as is for an impressive, make ahead dessert!

Course Dessert, Treat

Cuisine American, British, International

Keyword double chocolate pavlova, Maltesers, Nutella, pavlova

Equipment

• Stand Mixer*
• Balloon Whisk Attachment*
• Hand Mixer*
• Large Glass Bowl*
• Small Sieve*
• Square Baking Tray 26cm/10inch*
• Small Saucepan (Milk Pan) 14cm/5.5inch*

Prep Time 15 minutes

Cook Time 1 hour

Cooling/Drying 12 hours

Total Time 1 hour 15 minutes

Servings 8 servings

Calories 347kcal

Author Jo Allison

Ingredients

Metric - US Customary

Chocolate Meringue Base

• 4 large egg whites
• pinch of salt
• 200 g caster sugar
• 1 teaspoon vinegar or lemon juice I used apple cider vinegar
• 1.5 tablespoon coco/cacao powder

Nutella Cream

• 250 ml whipping or double cream
• 2 tablespoon Nutella

Chocolate Sauce

• 50 ml whipping or double cream
• 60 g milk chocolate (chopped) or chocolate chips
• small box of Maltesers to decorate feel free to use any other chocolates

Instructions

Chocolate Meringue Base

• All ingredients should be at room temperature.
• Preheat the oven to 180°C/350F/Gas Mark 4.
• To make chocolate meringue base whisk egg whites with salt until you reach stiff peaks.
• Gradually start adding the sugar (tablespoon at a time) whisking constantly. You should get thick and shiny meringue.
• Add vinegar or lemon juice and whisk some more.
• Last but not least add sieved coco powder and gently fold it into meringue with silicone spatula.
• Prepare your baking tray by lining it with greaseproof paper and drawing a circle (roughly 21cm/8inches in diameter). Spoon your meringue mixture onto it and smooth it out.
• Put your meringue in the oven and immediately lower temperature to 150°C/300F/Gas Mark 2. Bake for 1hr, turn the oven off and let it cool for few hours or even overnight.

Nutella Cream

• Both cream and Nutella should be chilled. Whip them together until you get thick but soft cream. Be careful not to overbeat your mixture but also not to leave it too runny.

Chocolate Sauce

• Put cream in a small saucepan and bring almost to boil.
• Take it off the heat and add chopped chocolate/ chocolate chips.
• Mix gently until you get smooth chocolatey sauce.
• Set it aside to cool and thicken a bit.

Assembly

• Place your chocolate meringue base on a plater. Fill it with Nutella cream and pour your thickened chocolate sauce over in any way you please. Finish off with as many Maltesers as you want!
• Enjoy!

Notes

• Nutritional information is approximate, per serving and should be treated as guideline only. 
• It's best to let your meringue cool down in the oven for a few hours or preferably overnight. 

HELPFUL TIPS:

• Make sure that all the ingredients used to make the meringue base are at room temperature!
• To ensure that your egg whites play ball and beat up to stiff peak consistency, make sure that all the equipment you are using is squeaky clean as any leftover residual grease in a bowl or on your whisk might prevent that from happening!
• Do not add sugar until the egg whites have had a good start and you can see stiff peaks forming. That's when you gradually start adding sugar a spoonful at a time and keep mixing until you get to stiff and glossy peaks consistency!
• You know your meringue is good when it's crisp on the outside and dense and chewy on the inside. Addition of vinegar or lemon juice should help to achieve this result.
• Be careful when beating/whipping the cream! It is so easy to overbeat double cream and make Nutella butter. Only seconds can make huge difference between lovely thick cream and butter so keep your eyes peeled!

STORING:

Best consumed as soon as assembled however it can be stored in the fridge for up to 3 days! The meringue consistency will get slightly chewier, the longer it's stored. 

Nutrition

Nutrition Facts

Double Chocolate Pavlova with Nutella Cream

Amount Per Serving

Calories 347 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g60%

Cholesterol 53mg18%

Sodium 49mg2%

Potassium 106mg3%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 35g39%

Protein 3g6%

Vitamin A 570IU11%

Vitamin C 0.4mg0%

Calcium 44mg4%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

Update Notes: This post was originally published on 2 May 2017 and republished in June 2019 with some helpful info, new photos, recipe card, step by step photo instructions.

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