Chocolate pavlova is a gluten-free dessert that’s chewy, crispy, airy, and chocolatey—and sure to be a hit at your next dinner party.


Chocolate Pavlova Recipe: How to Make Chocolate Pavlova

Pavlova is a baked [meringue](https://www.masterclass.com/articles/a-guide-to-making-meringues-recipes-for-swiss-french-and-italian-meringues) dessert made from sweetened egg whites slowly baked at a low temperature. The low temperature and slow baking time create a chewy-crisp texture on the exterior, with a soft, marshmallowy center. Finished pavlova, sometimes called “pav” for short, is topped with whipped cream and fresh fruit. Chocolate pavlova is made by folding cocoa powder into the whipped egg whites. It yields a denser, almost brownie-like meringue that pairs exceptionally well with raspberries. 

Pavlova is popular in New Zealand and Australia, where it is said to have originally been created by chefs for Anna Pavlova in 1926, a famous Russian ballerina touring throughout the two countries at the time. There is still a great debate about which country invented it first.

Whether it's your first time making pavlova or you're a total expert, these tips can lead you to the perfect pav.

1. __Fold in the cocoa powder__. Cocoa powder contains about 8 percent fat, and if you've made meringue before, you know that fat can cause the egg foam to be unstable. To ensure stability, fold the cocoa powder into the meringue after whisking the egg whites and sugar together.
2. __Don't pipe the meringue__. When making meringue cookies, a piping bag can make perfect circles for dacquoise or sweet meringue kisses. When it comes to pavlova, piping isn't necessary since the goal is to form a circle with a small dent for the toppings. Chocolate pavlova, in particular, will lose definition when baked, so there's no reason to pipe out any designs. 
3. __Add extra chocolate__. A little bit of cocoa powder in your chocolate meringue isn't going to provide intense chocolate flavor. For chocolate lovers, swap the whipped cream for [dark chocolate mousse](https://www.masterclass.com/articles/dark-chocolate-mousse-recipe), add a bit of chopped chocolate to the meringue mixture, or top the pavlova itself with bittersweet chocolate curls.
4. __Make your pavlova mini__. Mini pavlovas are easier to serve than traditional pavlova. Just draw several smaller circles on your parchment paper instead of one big one to measure out the mini pavlovas.
5. __Experiment with flavors__. For a subtle variation on the classic chocolate raspberry pavlova, add a little mascarpone or crème fraîche to the whipped cream, or fold some balsamic vinegar into the meringue mixture along with the cocoa powder. 
Chocolate pavlova is a gluten-free dessert that’s chewy, crispy, airy, and chocolatey—and sure to be a hit at your next dinner party.


Pavlova is a baked <a href='https://www.masterclass.com/articles/a-guide-to-making-meringues-recipes-for-swiss-french-and-italian-meringues' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-guide-to-making-meringues-recipes-for-swiss-french-and-italian-meringues","linkCopy":"meringue","category":null}'>meringue</a> dessert made from sweetened egg whites slowly baked at a low temperature. The low temperature and slow baking time create a chewy-crisp texture on the exterior, with a soft, marshmallowy center. Finished pavlova, sometimes called “pav” for short, is topped with whipped cream and fresh fruit. Chocolate pavlova is made by folding cocoa powder into the whipped egg whites. It yields a denser, almost brownie-like meringue that pairs exceptionally well with raspberries.

What Is Pavlova?

Pavlova is popular in New Zealand and Australia, where it is said to have originally been created by chefs for Anna Pavlova in 1926, a famous Russian ballerina touring throughout the two countries at the time. There is still a great debate about which country invented it first.

Where Did Pavlova Originate?

Whether it&#39;s your first time making pavlova or you&#39;re a total expert, these tips can lead you to the perfect pav.<ol class="mc-m-4"><li class="mc-my-4"> 1. Fold in the cocoa powder. Cocoa powder contains about 8 percent fat, and if you&#39;ve made meringue before, you know that fat can cause the egg foam to be unstable. To ensure stability, fold the cocoa powder into the meringue after whisking the egg whites and sugar together. </li><li class="mc-my-4"> 2. Don&#39;t pipe the meringue. When making meringue cookies, a piping bag can make perfect circles for dacquoise or sweet meringue kisses. When it comes to pavlova, piping isn&#39;t necessary since the goal is to form a circle with a small dent for the toppings. Chocolate pavlova, in particular, will lose definition when baked, so there&#39;s no reason to pipe out any designs. </li><li class="mc-my-4"> 3. Add extra chocolate. A little bit of cocoa powder in your chocolate meringue isn&#39;t going to provide intense chocolate flavor. For chocolate lovers, swap the whipped cream for <a href='https://www.masterclass.com/articles/dark-chocolate-mousse-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dark-chocolate-mousse-recipe","linkCopy":"dark chocolate mousse","category":null}'>dark chocolate mousse</a>, add a bit of chopped chocolate to the meringue mixture, or top the pavlova itself with bittersweet chocolate curls. </li><li class="mc-my-4"> 4. Make your pavlova mini. Mini pavlovas are easier to serve than traditional pavlova. Just draw several smaller circles on your parchment paper instead of one big one to measure out the mini pavlovas. </li><li class="mc-my-4"> 5. Experiment with flavors. For a subtle variation on the classic chocolate raspberry pavlova, add a little mascarpone or crème fraîche to the whipped cream, or fold some balsamic vinegar into the meringue mixture along with the cocoa powder. </li></ol>

5 Tips for Making Chocolate Pavlova 

Chocolate Pavlova Recipe 

Chocolate pavlova is a gluten-free dessert that’s chewy, crispy, airy, and chocolatey—and sure to be a hit at your next dinner party.