Chocolate Peppermint Pavlova Wreath: Your Festive Dessert
Chocolate Peppermint Pavlova Wreath
Just uttering the words Chocolate Peppermint Pavlova Wreath instantly brings a smile to my face and a flurry of delightful kitchen memories! This isn’t just a recipe; it’s a festive holiday adventure, born from years of baking triumphs and a few memorable (and messy!) learning experiences; I vividly recall my very first pavlova attempt—a true kitchen catastrophe that resembled a weeping, deflated cloud more than an ethereal meringue, teaching me invaluable lessons about patience and oven temperatures.
This year, my heart was set on creating something truly spectacular for our holiday table, a dessert that not only screamed ‘celebration’ but also tasted like a magical winter wonderland. While I adore the refreshing chill of a White Chocolate Peppermint Panna Cotta and the irresistible creaminess of these Cool Creamy Peppermint Cheesecake Bars, I wanted a showstopper that truly combined elegance with festive flavors, culminating in this Chocolate Peppermint Pavlova Wreath after a few “real talk” moments where chocolate ended up on the counter instead of in the ganache bowl!
But fear not, my dear foodie friends, because I’ve meticulously ironed out all those little kinks and infused this stunning Chocolate Peppermint Pavlova Wreath with a little family secret. That special touch truly makes all the difference, ensuring your holiday baking adventure is filled with joy, not disaster!
Chocolate Peppermint Pavlova Wreath: Your Festive Dessert
Course: DessertsCuisine: HolidayDifficulty: Intermediate4
servings30
minutes40
minutes300
kcalA show-stopping Chocolate Peppermint Pavlova Wreath, featuring crisp chocolate meringue, a fluffy peppermint cream filling, and festive crushed candy cane sprinkles. Perfect for holiday entertaining!
Ingredients
For the Chocolate Meringue:
6 large egg whites, at room temperature
1½ cups granulated sugar
1 tablespoon cornstarch
1 teaspoon white vinegar
½ teaspoon vanilla extract
¼ cup unsweetened cocoa powder, sifted
For the Peppermint Whipped Cream:
2 cups heavy cream, very cold
½ cup powdered sugar, sifted
1 teaspoon peppermint extract
For the Chocolate Ganache:
4 oz bittersweet chocolate, finely chopped
½ cup heavy cream
For Garnish:
½ cup crushed candy canes
Fresh mint leaves (optional)
Directions
- Preheat your oven to 275°F (135°C). Line a large baking sheet with parchment paper and draw a 10-12 inch wreath circle on it, or two smaller 8-inch circles if you prefer, leaving space in the center for the wreath opening.
- In a very clean, large bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until the meringue is thick, glossy, and holds stiff peaks. This usually takes about 8-10 minutes. The sugar should be completely dissolved; rub a tiny bit between your fingers – it should feel smooth, not gritty.
- Gently fold in the cornstarch, white vinegar, and vanilla extract. Then, carefully fold in the sifted cocoa powder until just combined, creating a marbled effect or fully chocolate meringue, depending on your preference.
- Spoon the meringue onto the prepared parchment paper, following your drawn wreath circle. Use the back of a spoon to create peaks and swirls, building up the sides to form a slight dip in the center for the filling.
- Transfer the baking sheet to the preheated oven. Immediately reduce the oven temperature to 250°F (120°C). Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the meringue is crisp on the outside and sounds hollow when tapped.
- Turn off the oven and leave the pavlova inside with the door ajar for at least 2 hours, or preferably overnight, to cool completely and prevent cracking.
- Once cooled, prepare the peppermint whipped cream: In a large, chilled bowl, beat the cold heavy cream with powdered sugar and peppermint extract until stiff peaks form.
- Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat ½ cup heavy cream in a small saucepan until just simmering (do not boil). Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk gently until smooth and glossy. Let cool slightly until thickened but still pourable.
- To assemble: Carefully transfer the cooled meringue wreath to a serving platter. Fill the center with the peppermint whipped cream. Drizzle generously with the chocolate ganache. Sprinkle with crushed candy canes and garnish with fresh mint leaves, if using. Serve immediately or store in a cool, dry place for up to 2 hours before serving.
Notes
- The ‘No Crack’ Secret: Over-beating egg whites can cause cracks. Beat until stiff *but not dry*. Also, the low oven temperature and slow cooling with the door ajar are CRUCIAL for preventing those dreaded cracks. Don’t rush it!
- Peppermint Power: Adjust the peppermint extract to your liking. I like a full teaspoon for a vibrant flavor, but if you prefer a subtle hint, start with ½ teaspoon and taste before adding more. This is your wreath, make it sing!
- Make-Ahead Magic: You can bake the meringue up to 2-3 days in advance and store it in an airtight container at room temperature. Don’t assemble until just before serving to keep the meringue crisp. The ganache can also be made ahead and gently reheated or thinned with a tiny bit of warm cream if it’s too thick.
