Chocolate Peppermint Christmas Pavlova is the show-stopping dessert that will elevate your holiday gatherings. With its elegant wreath shape, this festive treat combines a crisp cocoa meringue base with a fluffy marshmallow center, topped with peppermint whipped cream and a luscious chocolate drizzle. It’s the perfect blend of textures and flavors, creating a delightful experience that will leave your guests craving more. Let’s dive into this easy yet impressive recipe!

Why You’ll Love This Chocolate Peppermint Christmas Pavlova

This Chocolate Peppermint Christmas Pavlova is not just beautiful; it’s also gluten-free, making it suitable for various diets. Here are a few reasons to love it:

Rich chocolate flavor with a refreshing peppermint twist.
Perfect for festive gatherings and holiday celebrations.
Easy to prepare, with no baking stress involved.
Great for impressing guests with minimal effort.
Can be customized with toppings like berries for added flavor.
A wonderful alternative to traditional Christmas desserts.

Whether you’re looking for a festive chocolate peppermint treat or a mint chocolate pavlova recipe, this dessert checks all the boxes!

Ingredients for Chocolate Peppermint Christmas Pavlova

Gather these items:

6 large egg whites
1 ½ cups granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
3 tablespoons unsweetened cocoa powder
½ teaspoon peppermint extract
1 ½ cups heavy whipping cream
2 tablespoons powdered sugar
⅓ cup crushed peppermint candies
½ cup dark or semi-sweet chocolate, melted
½ cup fresh berries or pomegranate arils (optional)

How to Make Chocolate Peppermint Christmas Pavlova Step-by-Step

Step 1: Preheat oven to 250°F (120°C) and line a baking sheet with parchment. Draw a 9-inch circle and a 5-inch inner circle to shape the wreath.
Step 2: In a clean bowl, beat egg whites on medium until soft peaks form.
Step 3: Gradually add granulated sugar and beat on high until glossy, stiff peaks form.
Step 4: Sift in cocoa powder, then gently fold in cornstarch, vinegar, and peppermint extract.
Step 5: Spoon meringue onto parchment in a wreath shape. Smooth the top and shape swoops.
Step 6: Bake for 90 minutes, then turn off oven and cool inside for 1 hour without opening the door.
Step 7: Whip cream with powdered sugar until soft peaks form.
Step 8: Spread whipped cream over cooled meringue.
Step 9: Sprinkle with crushed peppermint and fresh berries or pomegranate.
Step 10: Drizzle melted chocolate on top and serve immediately.

Pro Tips for the Perfect Chocolate Peppermint Christmas Pavlova

Keep these in mind:

Ensure your mixing bowl is clean and free of grease for the egg whites to whip properly.
Make the meringue on a dry day to ensure it dries out well.
When adding the toppings, do it just before serving to maintain the meringue’s crispness.
Consider using high-quality chocolate for the drizzle to enhance the flavor.
Remember, this dessert is naturally gluten-free, perfect for holiday gatherings.

Best Ways to Serve Chocolate Peppermint Christmas Pavlova

Serve this delightful dessert with:

A side of fresh whipped cream for extra indulgence.
Chocolate mint pavlova with whipped cream for a richer experience.
Pair it with coffee or tea for a cozy holiday treat.

How to Store and Reheat Chocolate Peppermint Christmas Pavlova

To store any leftovers, keep the pavlova in an airtight container in a cool area. It’s best enjoyed fresh, as the meringue will soften over time. If you need to prepare it in advance, consider making the meringue a day ahead and assembling it just before serving, which allows you to enjoy the delightful texture!

Frequently Asked Questions About Chocolate Peppermint Christmas Pavlova

What’s the secret to perfect Chocolate Peppermint Christmas Pavlova?

The secret lies in whipping the egg whites until they form stiff peaks and ensuring that your mixing bowl is completely clean. This prevents any grease from affecting the meringue’s structure. An airy, light texture is key to a successful pavlova!

Can I make Chocolate Peppermint Christmas Pavlova ahead of time?

Yes, you can make the meringue a day in advance and store it in an airtight container. Just add the toppings before serving for the best texture and flavor. This makes it an easy dessert option for holiday gatherings!

How do I avoid common mistakes with Chocolate Peppermint Christmas Pavlova?

To avoid common mistakes, ensure your egg whites are at room temperature and free from yolk. Also, avoid humidity as it can prevent the meringue from setting properly. Follow the baking and cooling times carefully for the best results!

Variations of Chocolate Peppermint Christmas Pavlova You Can Try

Here are a few delightful variations to consider:

Try a no-bake chocolate peppermint pavlova for a quicker option.
Add layers of peppermint-infused chocolate dessert for an elevated taste.
Experiment with different toppings such as caramel or seasonal fruits.
Make a peppermint meringue cake style for a different presentation.

Chocolate Peppermint Christmas Pavlova: 8 Festive Layers - Chocolate Peppermint Christmas Pavlova - additional detail

For more delicious recipes, check out our latest recipes, or try making Double Chocolate Peppermint Cookies for a festive treat. If you’re interested in more holiday desserts, our Christmas Black Forest Trifle is a must-try!

Additionally, you can explore our Gingerbread Cookies with Maple Glaze for another delightful holiday option.

For tips on making the perfect meringue, you can refer to this meringue recipe guide.

Chocolate Peppermint Christmas Pavlova: 8 Festive Layers

Author: basmer
Total Time: 1 hour 50 minutes
Yield: 8 servings 1x
Diet: Gluten Free

Print Recipe

Description

A festive and elegant Chocolate Peppermint Christmas Pavlova Wreath Dessert featuring a crisp cocoa meringue base, fluffy marshmallow center, peppermint whipped cream, crushed candy, and a luscious chocolate drizzle.

Instructions

Preheat oven to 250°F (120°C) and line a baking sheet with parchment. Draw a 9-inch circle and a 5-inch inner circle to shape the wreath.
In a clean bowl, beat egg whites on medium until soft peaks form.
Gradually add granulated sugar and beat on high until glossy, stiff peaks form.
Sift in cocoa powder, then gently fold in cornstarch, vinegar, and peppermint extract.
Spoon meringue onto parchment in a wreath shape. Smooth the top and shape swoops.
Bake for 90 minutes, then turn off oven and cool inside for 1 hour without opening the door.
Whip cream with powdered sugar until soft peaks form.
Spread whipped cream over cooled meringue.
Sprinkle with crushed peppermint and fresh berries or pomegranate.
Drizzle melted chocolate on top and serve immediately.