Chocolate, finally! It’s been awhile since the Daring Bakers had a good, rich, chocolate recipe. This month, we were challenged to make chocolate pavlovas with chocolate mascarpone mousse. I actually completed the challenge three days into the month; quite early for me. It ended up being a little costly though, because I bought mascarpone (still refuse to make it) and used the good quality 70% cocoa Lindt chocolate. Isn’t everything better with high quality ingredients though?
Actually quite a simple challenge. The pavlovas are basically made with a meringue, in this case flavored chocolate, and topped with a mousse, which was just heavy cream, melted chocolate, mascarpone, lemon zest, and substituted fresh orange juice for the Grand Marnier (already expensive enough, I wasn’t going to buy the liquor too!). I also added some powdered sugar to the mousse because it wasn’t sweet enough.
Then the last step was just to frost (or pipe) the mousse onto the meringues. I tried to get creative with shapes, and spend a bit more time on the presentation for this challenge. The single-serve pavlovas looked pretty good. They did, however, get mixed reviews. My mom isn’t a fan of chocolate and orange, so she didn’t really like the mousse. My dad didn’t really like the meringue or, as he referred to it, cardboard. But the treats got rave reviews at the friendly poker match I went to that night.
Just a tip that I discovered after making these. They are to be consumed right away. Do not leave overnight, or your meringue base will be soggy and fragile.
I actually ended up making another batch, because I had way too much mousse leftover. They were devoured by my coworkers within an hour. I think I ate a total of two mini pavlovas. You see, we are officially in the summer season, AKA bathing suit season. I’m thankful I have a team of coworkers, friends, and family to consume my baked goods.