Ever since I made this berry pavlova last summer, I’ve been craving a winter version. If you must ask why – well, because in my opinion, pavlovas should be enjoyed year round, of course!
There really is nothing like the perfect pavlova – crispy on the outside and perfectly chewy on the inside.
I used this recipe for the chocolate pavlovas. They are so fun to make! And actually – it’s the perfect opportunity to spend some quality time this weekend with a “little” in your life – whether that’s your niece, nephew, cousin or your own child : ) .
While the pavlovas are baking, start preparing the chestnut mousse. Make extra if you like – it’s rather addicting! Enjoy it on anything sweet if you end up with leftovers.
I hope you enjoy this recipe – share with me on social media when you have a chance to make it!
Winter Pavlova Mini Cakes with Chestnut Mousse & Dark Chocolate
The combination here of chestnuts and dark chocolate is pure heaven. Pair it with “crispy on the outside and chewy on the inside” pavlovas and - - bliss.
Use this recipe for the mini pavlovas - by Linda Lomelino
Optional: top with chopped nuts of choice.
Makes 2 cups (1 cup mousse, 1 cup whipped cream)
- 3 ounces vacuum-packed or jarred roasted chestnuts
- 8 ounces (1 cup) half and half
- ½ teaspoon vanilla extract
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
- 2 large egg yolks
- 2 tablespoons coconut sugar
- 1 tablespoon of pure maple syrup
- 8 ounces (1 cup) heavy whipping cream
- Over medium heat, bring chestnuts, cream, salt, vanilla and allspice to a simmer in a small saucepan. Cook, stirring constantly until chestnuts are falling apart and milk has thickened, about 10-15 minutes. Be careful to keep milk from scalding.
- Transfer mixture to a food processor or blender and puree until smooth. Set aside.
- In a medium bowl with an electric mixer, beat yolks on high speed for 2 minutes.
- With mixer continuing to run, slowly add granulated sugar and maple syrup until pale and thick, for approximately another 2 minutes.
- Lower mixer to medium speed. Slowly pour puree until smooth.
- Transfer cream and egg mixture back to small saucepan.
- Over medium low heat, whisk continuously for 1- 2 minutes or less. This step is to help “cook” the egg. Be careful as it will scald if you’re not careful. Remove from heat.
- Set aside to cool.
- In a fresh mixing bowl, whisk cream to soft peaks.
- Use a spatula to gently fold in cooled mixture.
- Place a fresh dollop of mousse on a cooled pavlova. Sprinkle with chopped nuts and drizzle with chocolate. Serve immediately.
- Store any extra mousse in an airtight container for up to 5 days.