These mini pavlovas score high with a creamy white chocolate mousse and a crunchy meringue shell. Serve them with fruits, candy or chocolate sauce.
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.
Eat your mini chocolate mousse pavlovas right after preparing. The meringue absorbs moisture from the air and becomes soft.
Ingredients
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
Nutrition information isn’t always accurate.
Equipment
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.
Is there anything better than a rainbow theme?? these look adorable i wish i could take a bite with my coffee right now.
These not only look beautiful but I imagine they taste incredible!!! What a great rainbow interpretation.
love the tinted coconut on top! thanks for making them!!!
These turned out so pretty!
These look absolutely scrumptious!
Absolutely delicious!! now I want to color coconut myself.
These sound very delicious and look so beautiful! What a fabulous taste treat!
I love the rainbow coconut! What a brilliant idea!
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!!!
What a great idea Karyn! I love the color on top. 🙂
What a lovely treat! These meringue shells look wonderful. That white chocolate mousse filling has me craving. Dyeing the coconut rainbow colours was brilliant!
Karyn,
Fantastic, I had no idea coconut would color like that, or that farm fresh eggs had extra yellow yolks! They turned out great, I always forget about meringue and it is so good.
Steph
swtboutique.com
These are so pretty! I love the coconut, it fits subtly into the rainbow theme!
what a beautiful neat idea!! They are lovely and could be used in many different ways!
I love mousse but always think it looks messy. I never thought of serving it in a meringue! What a fabulous idea. Pinning 🙂
These are extremely cute and beautiful
I love color-desserts
Gorgeous – love the tinted coconut!
Hi Karyn,
These are so pretty. I would love to have you share this with this weeks Wednesdays Adorned From Above Blog Hop. It runs from Wednesday through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2012/12/6-crafts-and-recipes-and-wednesdays.html
Debi @ Adorned From Above
Your pictures are so pretty!
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