Recipes
Chocolate Ganache Pavlova
4 pers.
40 min
1 hr 30 min
1 hr 30 min
Ingredients for :
4
people
150
g
Dark chocolates
15
cl
UHT Cream 30%
2
Units
Egg whites
120
g
Caster sugar
1
Dessert spoon
Lemon juice
Method :
- For the meringue: Preheat your oven to 120°C (250°F). Bring a saucepan of water to a simmer.
- In a mixing bowl, combine the egg whites and sugar, and begin whisking with an electric mixer. Place the bowl over the saucepan of simmering water (double boiler method). Add the lemon juice.
- Keep whisking until the meringue becomes glossy and stiff, with a bright white color. Line a baking tray with parchment paper. Using a piping bag fitted with a star nozzle, pipe 4 nest shapes onto the tray. Bake for about 1 hour and 15 minutes. The meringues should lift easily off the paper. Allow to cool at room temperature.
- For the chocolate ganache: Melt the chocolate, cream, and butter together in a double boiler. Let the ganache cool slightly before spooning it into the center of the meringue nests. Refrigerate for at least 1 hour, until the ganache sets.
Paysan Breton tip
For an Easter twist, add mini chocolate eggs on top!
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