Chocolate Pavlova with Chocolate Mousse

cooking.nytimes.com

Noelle Eliza Reid Bott

subheading: FOR THE PAVLOVA:

6 egg whites, at room temperature (save the yolks for the mousse)

1 ½ cups/300 grams granulated sugar

⅛ teaspoon cream of tartar

Pinch of fine sea salt

¼ cup/28 grams unsweetened cocoa powder, sifted

subheading: FOR THE MOUSSE:

3 cups/710 milliliters heavy cream

6 egg yolks

6 tablespoons/70 grams granulated sugar

Pinch of fine sea salt

12 ounces/340 grams bittersweet chocolate, chopped, melted and cooled

1 teaspoon vanilla extract

1 tablespoon rum

subheading: FOR SERVING:

1 cup crème fraîche, lightly whipped

Fresh berries or chocolate shavings (optional)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer