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Mini Pavlova Nest with Chocolate Mousse

    These mini pavlovas score high with a creamy white chocolate mousse and a crunchy meringue shell. Serve them with fruits, candy or chocolate sauce.

    pavlovas-mini-white-chocolate-mousse
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    This dessert not only looks stunning but also delights the taste buds with its contrasting textures and flavors. Whether you’re planning a special occasion or simply craving a luxurious treat, this recipe is sure to impress.

    When I made my Upside-down Lemon Meringue Pie, I knew I wanted to make mini meringue shells, but I wasn’t sure for what… Then I had an awesome idea for white chocolate mousse and the shells and coconut and going for a “Winter Snowball” effect.

    white-chocolate-mini-pavlovas-meringue

    Eat your mini chocolate mousse pavlovas right after preparing. The meringue absorbs moisture from the air and becomes soft.

    5 from 1 vote

    Mini Pavlovas with White Chocolate Mousse

    Crispy baked Meringue bowls filled with white chocolate mousse are a dessert made to impress. Try this mini pavlova recipe.
    Prep Time 8 hours
    Total Time 12 hours
    Print recipe Pin Recipe Save
    Course Dessert
    Cuisine International
    Servings 10 mini pavlovas
    Calories 229 kcal

    Ingredients 
    US Custom – Metric

    For the White Chocolate Mousse

    • 7 oz. White Chocolate chopped into very small pieces
    • 2 Egg Yolks
    • 2 Tbls. Sugar
    • ¼ cup Heavy Cream
    • 1 cup Heavy Cream for making whipped cream

    For the Meringue Shells

    • 2 Egg Whites
    • ½ cups Superfine Sugar
    • 1 pinch of salt
    • ¼ tsp Cream of Tartar
    • 1 tsp Vanilla Extract

    Instructions 

    For the Meringue Shells

    • Prepare the night before.
    • Add the egg whites and salt to a mixer fitted with a wire whipping attachment. Make sure the egg whites are used at room temperature and the bowl is fat free.
      Whip on medium speed for 3 minutes. When frothy, start adding sugar a teaspoon at a time stopping 2 – 3 times to scrape the sides of the bowl. Add in the Cream of Tartar and vanilla and continue to whip on high speed until stiff peaks form.
    • Transfer meringue to a piping bag fitted with a Wilton 1M tip. Pipe 3 – 4 inch base first, then pipe up around sides to form a bowl.
    • Bake at 200° F (90° C) for 1 hour.
      Turn the cookie sheet around and bake for another 45 minutes. When done, simply turn off the heat, turn on the light, and leave overnight in the oven to cool.

    For the White Chocolate Mousse

    • Place the chopped white chocolate into a large glass bowl and set aside.
    • Add the egg yolks and sugar to a small bowl and whisk until pale in color.
    • In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into the pan and stir with a wooden spoon until it coats the back of it.
    • Pour the hot mixture over the chopped chocolate. Stir until completely smooth.
    • In another bowl, whip cream to almost stiff peaks. Fold 1/2 of whipped cream into the white chocolate mixture then add the remaining half.
    • Let Mousse sit in the fridge for 1 hour to set up.
    • Spoon the Mousse into the Meringue Shells and top with whipped cream and coconut.

    Nutrition

    Serving: 1pavlova | Calories: 229kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 828mg | Potassium: 55mg | Sugar: 14g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.1mg

    Nutrition information isn’t always accurate.

    Equipment

    Wilton 1M Open Star Piping Tip
    Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
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    Author: Susan Queck


    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

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    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    20 thoughts on “Mini Pavlova Nest with Chocolate Mousse”

    9. the decorated cookie
      Reply

      This is just the most incredible day for this mama and Violet!! Thank you all so so so much for my rainbowy surprise!! The blogworld is just the bestest ever, and you all deserve way more than a virtual hug. You need a real hug!!!

    11. Paula
      Reply

      What a lovely treat! These meringue shells look wonderful. That white chocolate mousse filling has me craving. Dyeing the coconut rainbow colours was brilliant!

    5 from 1 vote (1 rating without comment)

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