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.


  • Use this recipe for the mini pavlovas - by Linda Lomelino
  • Optional: top with chopped nuts of choice.
  • -

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


  • 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.

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