Winter Pavlova Mini Cakes with Chestnut Mousse & Dark Chocolate



Hi friends!
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!

Thank you to van_eigen_kweek for suggesting chocolate! And to Sarah, for modeling in this shoot.





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.

Ingredients

Use this recipe for the mini pavlovas - by Linda Lomelino

Optional: top with chopped nuts of choice.

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Chestnut Mousse

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

Instructions

  1. 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.
  2. Transfer mixture to a food processor or blender and puree until smooth. Set aside.
  3. In a medium bowl with an electric mixer, beat yolks on high speed for 2 minutes.
  4. With mixer continuing to run, slowly add granulated sugar and maple syrup until pale and thick, for approximately another 2 minutes.
  5. Lower mixer to medium speed. Slowly pour puree until smooth.
  6. Transfer cream and egg mixture back to small saucepan.
  7. 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.
  8. Set aside to cool.
  9. In a fresh mixing bowl, whisk cream to soft peaks.
  10. Use a spatula to gently fold in cooled mixture.
  11. Place a fresh dollop of mousse on a cooled pavlova. Sprinkle with chopped nuts and drizzle with chocolate. Serve immediately.
  12. Store any extra mousse in an airtight container for up to 5 days.


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