Other Desserts

Black Forest Mini Pavlova With Chocolate Mousse

This mouthwatering Black Forest Mini Pavlova With Chocolate Mousse dessert is rich and extremely delicious. Use the good quality dark chocolate for the most authentic and intense chocolate flavor. These are real luxurious sweet treats.

Black forest mini pavlova with chocolate mousse
Black forest mini pavlova with chocolate mousse

Black Forest Mini Pavlova With Chocolate Mousse

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 6-8


  • For the meringue:
  • 1 cup superfine granulated sugar
  • 1 Tbsp. cornstarch
  • 3 large egg whites at room temperature
  • 3 Tbsp. cold water
  • 1 tsp distilled white vinegar
  • For the chocolate mousse:
  • 1/4 lb. bittersweet chocolate, chopped into very small pieces
  • 3 Tbsp. unsalted butter, cut into small pieces
  • 2 Tbsp. confectioners' sugar
  • 3 eggs, separated
  • pinch of salt
  • For the cherry sauce:
  • 1 cup cherries
  • 2 Tbsp. red wine
  • 2 tsp sugar
  • chocolate shavings for garnish
  • whipped cream for serving (optional)



Preheat oven to 300ºF and position a rack in the center. Line a baking sheet with parchment.


To prepare the meringue: Whisk superfine sugar and cornstarch together in a small bowl. In the bowl of an electric mixer, beat whites with a pinch of salt at medium speed until soft peaks form. Add the water and beat until whites hold soft peaks once again.


On medium-high, beat in sugar mixture one tablespoon at a time. After all, sugar has been added, beat one minute longer. Add vinegar, then beat at high speed until glossy and stiff peaks form, about 5 minutes (longer if using a hand-held mixer). The meringue will be extremely thick.


Shape the meringue into the six rounds on the prepared baking tray, creating a cavity in the center of each meringue (for the filling). Place meringues into the oven. Bake until meringue is pale golden and has a crust, about 40-45 minutes. Avoid opening the oven door! Turn oven off and prop a door open slightly with a wooden spoon. Cool meringue in oven for one hour. The exterior will be dry and possibly cracked, the inside more like the consistency of marshmallow.


To make the chocolate mousse: Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated 30 to 60 seconds.


Separate one egg, placing the egg white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining two eggs. Remove the bowl from over the saucepan and let cool to lukewarm.


Add the salt to the egg whites. Beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.


To make the cherry sauce: Place the cherries, red wine and sugar in a heavy saucepan. Bring to boil stirring constantly. Cook for 5-7 minutes.


Spoon the chocolate mousse into cooled meringues and mound cherry sauce in the center. Serve with extra whipped cream if desired and chocolate shavings.

Black forest mini pavlova with chocolate mousse
Black forest mini pavlova with chocolate mousse in glass

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  • Reply
    February 25, 2013 at 3:08 am

    Lovely presentation, and fantastic dessert!

  • Reply
    Rebecca Subbiah
    February 25, 2013 at 4:47 am

    wow pass me the spoon looks amazing

  • Reply
    February 25, 2013 at 5:20 am

    Mmm.. delicious.. I can imagine they are just melting in the mouth!

  • Reply
    Rosa's Yummy Yums
    February 25, 2013 at 6:39 am

    Exquisite! This is one perfect dessert.



  • Reply
    Eric Pepple
    February 25, 2013 at 5:56 pm

    Oh my sweet baby Jesus these look amazing! I definitely…DEFINITELY want to try this. Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    February 25, 2013 at 7:06 pm

    Black forest on Pavlova!!!…what a great idea..Absolutely yummy and drool worthy. I haven't made a Pavlova ever and it is in to-do list 🙂

  • Reply
    Nami | Just One Cookbook
    February 27, 2013 at 9:47 pm

    Would you be surprised if I tell you I've never had Pavlova before? I didn't even know about this dessert until I started blogging (and saw someone's Pavlova)! This looks amazingly delicious… please FedEx this to me! 😀

  • Reply
    February 27, 2013 at 10:52 pm

    Nami, now you have to visit me, I will cook many sweet delights that you never had before! It was sooo good!!!

  • Reply
    Denise Browning
    February 27, 2013 at 11:03 pm

    Yelena: This pavlova looks so decadent…It makes the mouth water A LOT!!!! Do you make delivers? 😉

  • Reply
    February 28, 2013 at 1:02 am

    Denise, come over, I will make extra – just for you! Tea or coffee?-))

  • Reply
    April 7, 2014 at 6:39 pm

    Great recipe, made it the other night and everyone loved it. Only thing is you left out the amount of confectioner's sugar for the chocolate mousse.

  • Reply
    April 7, 2014 at 6:49 pm

    Thank you, Laura-)) You need 2 tablespoons of sugar for a chocolate mousse. I will correct my recipe immediately.

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