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?

If zesty flavours are more your thing, try my Lemon Curd Pavlova.

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!

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 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!
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!
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!

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.

Beaten egg whites in a bowl of standing mixer.

Sugar being added to egg beaten egg whites.

Silky beaten egg whites in a bowl of standing mixer.

Vinegar being added to beaten egg whites.

Egg whites beaten to stiff peaks in a bowl.

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.

Cocoa powder being sieved into the beaten egg whites.

Cocoa powder being folded into the egg whites.

Ready chocolate pavlova mixture in a bowl.

Chocolate pavlova on a baking tray ready for the oven.

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.

Cream mixed with Nutella in a bowl of a standing mixer.

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.

Cream with chocolate chips in a pan on a board.

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!

Slice of chocolate pavlova on a plate with a fork.

Recipe inspiration by Moje Wypieki

📋 Recipe

Print Pin

5 from 3 votes

Double Chocolate Pavlova with Nutella Cream

Course Dessert, Treat

Cuisine American, British, International

Keyword double chocolate pavlova, Maltesers, Nutella, pavlova

Equipment

Prep Time 15

Cook Time 1

Cooling/Drying 12

Total Time 1 15

Servings 8 servings

Calories 347kcal

Author Jo Allison