Oh, get ready for this! My Chocolate Hazelnut Pavlova is seriously one of those showstopper desserts that looks *way* fancier than it actually is. Imagine this: a perfectly crisp, almost airy meringue shell that just shatters when you cut into it, all cradling this decadent, fluffy whipped cream totally loaded with melted dark chocolate and these wonderfully crunchy, toasted hazelnuts. Honestly, it’s my go-to for when I want to impress without being stressed. I’ve been whipping up pavlovas for years, and this chocolate hazelnut combo? It’s pure magic. Trust me, this Chocolate Hazelnut Pavlova is about to become your new favorite!

Why You’ll Love This Chocolate Hazelnut Pavlova

Seriously, this pavlova is a dream! Here’s why you’ll be making it again and again:

Incredibly Easy to Make: Don’t let that gorgeous meringue fool you! It comes together super fast, and the oven does most of the work. You’ll be shocked at how simple it is.
The Perfect Texture Combo: Think crisp on the outside, marshmallow-y soft on the inside, and then that smooth, rich chocolate cream with a satisfying nutty crunch. It’s a textural party!
Pure Indulgence: Melted dark chocolate and toasted hazelnuts? Yes, please! It’s rich and decadent without being overly sweet, a perfect balance that just sings.
Crowd-Pleaser Guaranteed: This is the dessert that gets rave reviews every single time. It looks spectacular on a platter and is perfect for everything from casual get-togethers to more formal celebrations.
Adaptable & Fun: While this chocolate hazelnut version is divine, the basic pavlova shell is a fantastic canvas for whatever flavors you’re craving.
Makes Any Occasion Special: Whether it’s a birthday, an anniversary, or just a ‘celebrating Tuesday’ kind of night, this pavlova elevates the moment.

Ingredients for Your Chocolate Hazelnut Pavlova

Alright, gather ’round, because these are the stars of our Chocolate Hazelnut Pavlova show! Don’t skimp on quality here – it really makes a difference, especially with the chocolate and nuts. Trust me on this!

4 large egg whites: Make sure they’re at room temperature and totally free of any yolk! This is super important for getting that fluffy meringue.
250g caster sugar: This fine sugar dissolves beautifully, giving us that smooth, glossy meringue texture.
1 tsp cornflour: Just a little bit for that perfectly chewy center.
1 tsp white wine vinegar: Sounds weird, but this little helper stabilizes the egg whites and helps create that marshmallow-y softness inside.
150ml double cream: You want the good stuff for whipping. Make sure it’s nice and cold!
50g dark chocolate: I love a good quality dark chocolate, around 70% cocoa. Melted until smooth, of course!
50g toasted hazelnuts, chopped: Toasting these brings out SO much nutty flavor. You can buy them pre-toasted sometimes, but doing it yourself is easy and worth it!

Essential Equipment for Making Chocolate Hazelnut Pavlova

Okay, so you *can* definitely make this Chocolate Hazelnut Pavlova with just a few basic kitchen tools. Nothing too fussy, promise! Having the right bits and bobs just makes the whole process smoother, though.

A really clean, grease-free mixing bowl: Seriously, this made ALL the difference for me when I first started making meringues. Any little bit of grease will stop your egg whites from whipping up properly. I usually grab my glass or stainless steel one.
Electric whisk (or a very strong arm!): You can totally whip egg whites by hand, but oh boy, it takes ages and a serious workout. My electric hand mixer is a lifesaver here. Whisk attachment is key!
Large baking sheet: You want enough space so your Chocolate Hazelnut Pavlova has room to spread a little and isn’t touching anything else in the oven.
Parchment paper: This is non-negotiable! It stops your beautiful pavlova from sticking to the baking sheet. You can draw a circle on it first to guide your shape if you like.
Spatula: A flexible spatula is perfect for gently folding everything together so you don’t deflate all those lovely air bubbles you worked so hard to create.
Saucepan (small) for melting chocolate: Or you can do it in the microwave, but a gentle melt on the hob is my preference!

Step-by-Step Guide to Your Chocolate Hazelnut Pavlova

Alright, let’s get down to business making this gorgeous Chocolate Hazelnut Pavlova! It feels fancy, but honestly, it’s super straightforward. Just take your time, follow these steps, and you’ll be rewarded with a dessert that looks and tastes like a million bucks. Don’t rush the meringue part – that’s where the magic happens! It’s a bit like my air fryer pavlova recipe in that sense; simple steps make a big impact.

Preparing the Meringue Base

First things first, preheat your oven to a nice gentle 150°C (or 130°C if you have a fan oven, that’s about a Gas Mark 2). Then, grab a baking sheet and line it with parchment paper. I like to sometimes draw a big circle on the paper first, just to give myself a guide for shaping the pavlova later – makes it super neat!

Now for the meringue! You need to whisk your egg whites in a spotlessly clean, dry bowl until they’re looking like lovely, stiff peaks. You know, when you lift the whisk and the peaks stand straight up without flopping over? That’s the stuff! Slowly, and I mean slowly, start adding your caster sugar, about a tablespoon at a time. Keep whisking the whole time. You want to keep going until the meringue is thick, super glossy, and all that sugar has dissolved. Give it a little rub between your fingers – if it feels gritty, keep whisking!

Once you’ve got that gorgeous, shiny meringue, it’s time for the secret weapons: gently fold in the cornflour and the white wine vinegar. Just a gentle fold, don’t go mashing it! Then, carefully spoon this fluffy cloud onto your prepared baking sheet. You can use your spatula to shape it into a nice round nest, making sure there’s a little dip in the middle to hold all that lovely creamy filling later on.

Baking and Cooling the Pavlova

Into the preheated oven it goes! We’re going to bake this beauty for about 1 hour. Now, here’s the crucial part: after that hour is up, turn the oven OFF completely. DON’T open the door! Just leave the pavlova inside the cooling oven for at least another hour, or even until it’s completely cool. This slow cooling is what gives you that perfect crisp shell and stops it from cracking dramatically (though a few little cracks are totally charming!). Honestly, resisting the urge to peek is the hardest part!

Assembling the Chocolate Hazelnut Pavlova

Okay, the pavlova shell is cool – hooray! Now for the best part: the filling! Grab your cold double cream and whip it up until it’s forming soft peaks. You don’t want it too stiff here, more like a lovely, silky texture. Next, gently fold in your gloriously smooth melted dark chocolate. Make sure it’s not too hot when you add it, or it might split the cream! And then, tuck in most of your gorgeous chopped, toasted hazelnuts. Gently fold them in so you get that lovely crunch in every bite.

Spoon this divine chocolate hazelnut cream right into the center of your cooled pavlova shell. Make it all pretty and piled high! Finally, sprinkle over the rest of those toasted hazelnuts all over the top. It just adds that extra bit of crunch and looks so rustic and inviting. There you have it – your very own spectacular Chocolate Hazelnut Pavlova, ready to be devoured!

Tips for the Perfect Chocolate Hazelnut Pavlova

Making a truly perfect pavlova, like this Chocolate Hazelnut Pavlova, is totally achievable with a few little tricks up your sleeve! Over the years, I’ve learned what makes these beauties sing and what can send them spiraling into a puddle. So, lean in, these are my best tips:

First off, **humidity is the enemy of meringue!** Seriously, if it’s super damp or raining outside, maybe save your pavlova-making for another day. Meringues just don’t like moisture. Also, make sure your egg whites are at **room temperature**, and absolutely, positively, no trace of yolk or grease in your bowl or on your whisk. I usually give my bowl and whisk a quick wipe with a paper towel dampened with a tiny bit of vinegar or lemon juice just to be extra sure. It makes all the difference, trust me!

When it comes to toasting those hazelnuts, it’s a game-changer. Just pop them in a dry frying pan over medium heat and keep them moving. You’ll smell them when they’re ready – toasty and delicious! For the cream, if you want it extra fluffy, check out my little trick for making it at home here: how to make heavy cream. It’s a lifesaver if you’re ever short!

Ingredient Notes and Substitutions for Chocolate Hazelnut Pavlova

Let’s chat about the ingredients in this Chocolate Hazelnut Pavlova for a sec, because sometimes little tweaks can make a big difference, or you might be missing something!

For the meringue, those egg whites really do need to be at room temperature. Cold eggs just don’t whip up as well, plain and simple. And caster sugar is best because those finer grains dissolve super easily, giving you that lovely glossy finish without any grittiness. If you only have granulated sugar, you can whiz it in a food processor for a minute to break it down a bit, but caster is truly ideal.

When it comes to the chocolate, I really love a good quality dark chocolate, something with about 70% cocoa solids really balances the sweetness of the meringue and cream. If dark chocolate isn’t your jam, you could try a milk chocolate, but you might want to cut back on the sugar in the cream just a tiny bit. And for the hazelnuts? Oh, they’re the star! But if you happen to be allergic or just don’t have them, toasted almonds or even pecans would be absolutely delicious alternatives. They’ll give you that lovely crunch and nutty flavour, just a different twist!

Frequently Asked Questions about Chocolate Hazelnut Pavlova

Can I make the Chocolate Hazelnut Pavlova ahead of time?

Oh yes, you totally can! The meringue shell itself is best made a day ahead and stored in an airtight container at room temperature (just make sure it’s not humid!). The chocolate hazelnut cream filling is also best made the day of serving, but you could whip the cream and melt the chocolate separately the day before and keep them chilled. Just assemble them right before you’re ready to serve for maximum crispiness!

What if my meringue is not forming stiff peaks?

Don’t panic! This usually happens for one of a few reasons. First, double-check that your bowl and whisk are absolutely spotless and grease-free – not even a tiny smudge. Also, make sure your egg whites are at room temperature; cold whites just don’t whip up as well. If you’ve added the sugar bit by bit and kept whisking until glossy, you should get there! Sometimes it just takes a little longer than you expect.

Can I use different nuts instead of hazelnuts?

Absolutely! Hazelnuts give that classic flavour, but this Chocolate Hazelnut Pavlova is super forgiving. Toasted almonds would be delicious, or even pecans. Just make sure they’re toasted to bring out their flavour, and give them a rough chop so you get little nutty surprises throughout the cream. It’ll be just as yummy!

Nutritional Information (Estimated)

Just a heads-up, this is a rough estimate for one serving of this delightful Chocolate Hazelnut Pavlova. Nutritional values can change a bit depending on the exact brands of chocolate and cream you use, or even how much you pile on top! But this should give you a good idea:

Per Serving (approximately):

Calories: Around 350
Fat: About 18g
Saturated Fat: Roughly 9g
Unsaturated Fat: Lovely 9g
Trans Fat: 0g (woohoo!)
Carbohydrates: Approximately 45g
Sugar: Around 40g (from the meringue and chocolate!)
Fiber: About 2g
Protein: Roughly 5g
Cholesterol: Around 50mg
Sodium: A tiny pinch, about 50mg

Chocolate Hazelnut Pavlova

Author: memorecipes.com
Total Time: 1 hr 20 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A crisp meringue shell filled with whipped cream, chocolate, and toasted hazelnuts.

Ingredients

Scale

4 large egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
150ml double cream
50g dark chocolate, melted
50g toasted hazelnuts, chopped

Instructions

Preheat your oven to 150°C (130°C fan/Gas Mark 2). Line a baking sheet with parchment paper.
Whisk the egg whites in a clean, dry bowl until stiff peaks form.
Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is thick and glossy.
Gently fold in the cornflour and white wine vinegar.
Spoon the meringue onto the prepared baking sheet, shaping it into a nest.
Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
Whip the double cream until soft peaks form.
Gently fold the melted dark chocolate and most of the chopped hazelnuts into the whipped cream.
Spoon the chocolate hazelnut cream into the cooled pavlova shell.
Top with the remaining chopped hazelnuts.

Notes

Ensure your bowl and whisk are completely grease-free for the best meringue.
Toast the hazelnuts in a dry pan over medium heat until fragrant.

Prep Time: 20 min
Cook Time: 1 hr
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 40g
Sodium: 50mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: Chocolate Hazelnut Pavlova, Meringue, Dessert, Chocolate, Hazelnut, Easy Dessert