Daring Baker’s – CHOCOLATE PAVLOVAS WITH CHOCOLATE MASCARPONE MOUSSE

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlova’s and Chocolate Mascarpone Mousse

Whew this was an adventure. An interesting one at that. I’ve never made meringue and it made me nervous. I have to say that even though mine turned out too firm (smaller meringue means shorter bake time and I didn’t account for that) it was so good!

This one made me very proud to accomplish it. For me the mousse was a bit too bitter, but upping the sweetness of the chocolate only a bit would do the trick. The cream drizzle was awesome!

The daring bakers have made me appreciate different and complicated desserts. The work that goes in is very rewarding to the end results.

Crème Anglaise:

Egg yolks and sugar beat together until pale yellow

The milk, cream, and vanilla bean

Brought to a boil

½ cup mixed into the egg mixture

Yolk mixture added to cream and heat

Remove from heat when thickened. Will cover back of spoon

In a bowl ready to cool

Chocolate Meringue:
Egg whites whipped until soft peaks

After sugar added gradually until hard peaks

Confectioners’ sugar and cocoa powder sifted over whites

Folded together

Piped into shapes and in the oven. (A tight squeeze)

Chocolate Mascarpone Mousse

Cream and lemon zest in the pan

Add chocolate and whisk until smooth

Mascarpone, cream until loose

Add your liquor of choice, mine was kahlua and beat until soft peaks

Add a little of the mascarpone mixture to lighten then fold in the rest

Mascarpone Cream

Whisk in mascarpone to the crème anglaise.

Fold the cream in the mascarpone mixture

Chocolate Pavlovas With Chocolate Mascarpone Mousse

Preparation time:

The recipe can be made in one day although there are several steps involved.
While the Pavlova’s are baking, the crème anglaise should be made which will take about 15 minutes.
While it is cooling, the chocolate mascarpone mousse can be made which will take about 15 minutes.
There will be a bit of a wait time for the mascarpone cream because of the cooling time for the Crème Anglaise.
If you make the Crème Anglaise the day before, the dessert should only take about 2 hours.

Recipe 1: Chocolate Meringue (for the chocolate Pavlova):

• 3 large egg whites
• ½ cup plus 1 tbsp (110 grams) white granulated sugar
• ¼ cup (30 grams) confectioner’s (icing) sugar
• 1/3 cup (30 grams) Dutch processed cocoa powder

Directions:

1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
3. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):

• 1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
• Grated zest of 1 average sized lemon
• 9 ounces (255 grams) 72% chocolate, chopped
• 1 2/3 cups (390 mls) mascarpone
• Pinch of nutmeg
• 2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

1. Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

3. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the Pavlova.
Recipe 3: Mascarpone Cream (for drizzling):

• 1 recipe crème anglaise
• ½ cup (120 mls) mascarpone
• 2 tbsp (30 mls) Sambucca (optional)
• ½ cup (120 mls) heavy cream

Directions:

1. Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):
1 cup (235 mls) whole milk
1 cup (235 mls) heavy cream
1 vanilla bean, split or 1 tsp pure vanilla extract
6 large egg yolks
6 tbsp (75 grams) sugar
Directions:
1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.

2. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat. .

3. Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.

4. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

Assembly:
Pipe the mousse onto the Pavlova’s and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

Tagged as: Chocolate, Dessert, Mousse, Vanilla Bean