Decadent Chocolate Hazelnut Pavlova Delight

Hey there! Today, I’m sharing a dessert that’s as show-stopping as it is indulgent: Chocolate Hazelnut Pavlova. This crisp-yet-chewy meringue topped with a cloud of whipped cream, silky chocolate hazelnut spread, and crunchy toasted hazelnuts is pure magic. It’s elegant yet approachable, making it perfect for special occasions or a weekend treat.

If you’ve never made a pavlova before, don’t worry—I’ve broken it down into easy steps so you get stunning results every time. Let’s turn your kitchen into a pâtisserie, shall we?

Why You’ll Love This Recipe

• The combination of textures—crisp edges, marshmallowy center, velvety cream, and crunchy hazelnuts—is irresistible.
• It’s naturally gluten-free, making it a crowd-pleaser for various dietary needs.
• You only need a handful of simple ingredients to create this masterpiece.
• Perfect for celebrations, but also easy enough for an indulgent family dessert.

Ingredients Breakdown

Essentials:

• Egg Whites: Room temperature is best, as they whip up with better volume. Save the yolks for making custard or mayonnaise!
• Sugar: Superfine sugar dissolves more easily into the egg whites, creating that glossy meringue texture.
• Cocoa Powder: Adds a subtle chocolate flavor to the meringue base.
• Chocolate Hazelnut Spread: The star flavor here—Nutella works beautifully, or use a homemade version.
• Whipping Cream: Whip it to soft peaks for the perfect companion to the crisp pavlova.
• Toasted Hazelnuts: Roughly chop them for great texture and a nutty bite.

Pro Tips:

• Wipe your mixing bowl and whisk with vinegar or lemon juice before whipping the egg whites—this removes any grease that can prevent them from whipping properly.
• No hazelnuts? Almonds or pistachios make excellent substitutes!

Step-by-Step Instructions

Here’s how we create this dreamy dessert from start to finish:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide, then flip the parchment over so the ink or pencil won’t transfer onto your pavlova.
2. In a clean, dry bowl, whip the egg whites at medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to whip. Once all the sugar is added, increase the speed to high and whip until glossy stiff peaks form.
3. Gently sift in the cocoa powder and fold it into the meringue mixture using a spatula. Be careful not to deflate the meringue—gentle is key!
4. Spoon the meringue onto the parchment paper, spreading it out to fit within the drawn circle. Create a slight depression in the center—this will hold the toppings later.
5. Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely. This prevents cracking.
6. Once cooled, transfer the pavlova base to a serving platter. Spread the chocolate hazelnut spread over the top, followed by a generous layer of whipped cream. Finish with a sprinkle of toasted hazelnuts for crunch.

Chef’s Tips and Tricks

• Plan Ahead: Meringue bases can be made a day in advance and stored in an airtight container once completely cooled.
• Whipped Cream Magic: Chill your bowl and whisk before whipping the cream—it speeds up the process and gives you perfect texture.
• Avoid Overbaking: You want the outside to be crisp but the inside soft and marshmallow-like. If the pavlova cracks, don’t stress—it’s part of its rustic charm!

Recipe Variations and Serving Suggestions

Here are some ways you can switch up your Chocolate Hazelnut Pavlova:

• Berry Bliss: Add fresh berries like raspberries or strawberries for a tart, juicy contrast to the sweetness.
• Salted Caramel Twist: Drizzle some salted caramel sauce over the whipped cream layer for a decadent finishing touch.
• Make It Vegan: Use aquafaba (the liquid from a can of chickpeas) and vegan whipped cream to create a plant-based version.

This pavlova pairs beautifully with a cup of espresso or even a glass of sparkling wine for a celebratory touch.

FAQs

• Can I store leftovers? Yes! Store leftover pavlova in the refrigerator in an airtight container. Note that it’s best enjoyed within 24 hours as the meringue can soften.
• Can I freeze the pavlova base? Absolutely. Simply wrap the cooled pavlova securely in plastic wrap and freeze for up to 1 month. Thaw at room temperature before adding toppings.
• What if I don’t have superfine sugar? You can pulse granulated sugar in a food processor to make it finer for this recipe.

Can’t wait to see your creations! If you make this Chocolate Hazelnut Pavlova, tag me on Instagram with #TheKitchensAid or leave a comment below. Happy baking!