“You haven’t truly lived until you’ve tasted a velvety chocolate pavlova topped with a swirl of salted caramel sauce.” That’s what I told my friend as we devoured this incredible dessert after a long week. This Easy Chocolate Pavlova with Salted Caramel Sauce is not just an elegant showstopper; it’s an effortless make-ahead dessert that will impress anyone at your table. With only a handful of ingredients, you can whip up a delightful crispy meringue shell housing a delightful marshmallow-like center, making it ideal for everything from holiday feasts to casual family dinners. Plus, its crowd-pleasing nature ensures that your guests will be begging for the recipe long after the last slice has been savored. Are you ready to elevate your dessert game? Let’s dive into this irresistible recipe!

Why is Chocolate Pavlova so irresistible?

Decadent Flavor: The rich, dark chocolate combined with the sweet and salty caramel creates a luxurious experience that tantalizes the taste buds.
Effortless Preparation: Even novice bakers can master this dish with simple instructions, making it an achievable delight for all.
Make-Ahead Convenience: Save time on busy days by preparing your pavlovas in advance – they stay delicious for days!
Stunning Presentation: Serve these pavlovas to wow your guests with an eye-catching centerpiece that tastes as good as it looks.
Versatile Delight: Customize with fruits or other toppings for different flavor profiles! For another chocolate treat, check out my Triple Chocolate Mousse or indulge in a cup of Disneyland’s Hot Chocolate.
Party-Friendly: This dessert steals the show at any gathering, leaving everyone craving more.

Chocolate Pavlova Ingredients

For the Meringue

Egg Whites – Provide structure and stability to the meringue. Use room temperature for better volume.
Sugar – Sweetens the meringue and helps create its crispy exterior. Divided into two parts for controlled mixing.
Cornstarch – Stabilizes the meringue and prevents weeping. Essential for achieving the perfect texture.
White Vinegar – Helps the meringue maintain its form and prevents collapse.
Dark Chocolate – Adds rich flavor and smoothness to the meringue. Melt and cool before incorporating to prevent collapse.

For the Topping

Whipping Cream – Whipped to form a light layer on top of the pavlova for creaminess.
Sugar (for Caramel Sauce) – Base ingredient for creating the caramel. Watch closely to prevent burning.
Unsalted Butter – Adds creaminess to the caramel sauce.
Sea Salt – Enhances the flavor of the caramel.
Honey-roasted Peanuts – For garnish, adding crunch and flavor contrast.

This delightful Chocolate Pavlova with Salted Caramel Sauce is sure to bring a touch of sweetness to any table!

Step‑by‑Step Instructions for Easy Chocolate Pavlova with Salted Caramel Sauce

Step 1: Preheat and Prepare
Begin by preheating your oven to 212°F (100°C). While it’s warming, line two baking trays with parchment paper, creating a smooth surface for your pavlova. This will help the meringue easily lift off later, ensuring a stunning presentation for your chocolate pavlova.

Step 2: Whip Egg Whites
In a clean mixing bowl, add your room temperature egg whites and start whipping them with a mixer on medium speed. Once soft peaks form, gradually sprinkle in 1 ¾ cups of sugar. Continue whipping until the mixture is glossy and stiff peaks hold their shape—this will take about 5-7 minutes of mixing.

Step 3: Add Stabilizers
With the mixer on low speed, gently fold in the cornstarch and white vinegar, ensuring they are well combined without deflating your whipped egg whites. This step is crucial for the stability of your meringue, essential for achieving that perfect texture in your chocolate pavlova.

Step 4: Incorporate Chocolate
Melt the dark chocolate and allow it to cool slightly before adding it to the meringue. Gently fold in the chocolate with a spatula, creating beautiful swirls. Be careful not to overmix; you want to keep the volume of your meringue while infusing it with the rich flavor of chocolate.

Step 5: Shape and Bake
Spoon your meringue onto the prepared trays, forming two large circles or individual mounds, depending on your preference. Use a spatula to create slight peaks. Bake in the preheated oven for about 2 hours or until the meringue is dry to the touch and easily lifts away from the parchment paper—this signifies that your chocolate pavlova is ready.

Step 6: Make Caramel Sauce
For the decadent salted caramel sauce, combine 1 cup of sugar in a saucepan over medium heat. Allow it to melt and turn a golden brown, swirling the pan gently for even melting. Once you achieve the right color, add the unsalted butter and heavy cream carefully, stirring constantly to create a smooth, glossy sauce.

Step 7: Whip Cream
While your caramel cools slightly, whip the heavy cream in a mixing bowl until stiff peaks form. This fluffy layer will contrast beautifully with the crispy meringue and adding a creamy element to your chocolate pavlova. Make sure to not overwhip, so it remains light and airy.

Step 8: Assemble Pavlovas
Once the meringues are cooled, carefully dollop the whipped cream over them. Then, generously drizzle the warm salted caramel sauce on top, letting it cascade down the sides. For a delightful crunch and additional flavor, sprinkle some honey-roasted peanuts over the caramel, completing your stunning chocolate pavlova creation.

How to Store and Freeze Chocolate Pavlova with Salted Caramel Sauce

Airtight Container: Store your meringues in an airtight container at room temperature for up to 4 days to keep them crisp and fresh.

Fridge: If you’ve assembled the chocolate pavlova with salted caramel sauce, refrigerate it for up to 2 days. The meringue may soften over time, so enjoy it sooner rather than later.

Freezer: You can freeze unassembled meringues for up to a month. Place layers of wax paper between them before sealing in an airtight container to prevent sticking.

Reheating: It’s best to serve pavlova fresh. If necessary, re-crisp the meringues in a low oven (around 200°F) for 10-15 minutes before serving.

Chocolate Pavlova with Salted Caramel Sauce Variations

Feel free to get creative with your chocolate pavlova—your delightful dessert can be as unique as your taste buds!

Milk Chocolate: Swap dark chocolate with milk chocolate for a sweeter, creamier version that kids will adore.
Vegan Option: Use aquafaba (the liquid from a can of chickpeas) instead of egg whites and coconut cream for a fantastic dairy-free dessert.
Fruit Topping: Top with fresh berries, like raspberries or strawberries, for a refreshing contrast against the rich chocolate and caramel.
Nutty Twist: Add crushed hazelnuts or almonds instead of peanuts for a different crunch and nutty flavor that complements the chocolate beautifully.
Spiced Caramel: Enhance your caramel with a touch of cinnamon or espresso powder to add depth and warmth to the sauce.
Different Sauces: Instead of salted caramel, try a luscious chocolate ganache or a fruity coulis for an entirely different flavor experience.
Layered Pavlova: Create a layered chocolate pavlova by stacking smaller meringue discs with cream and toppings in between for a show-stopping presentation.
Lattice Top: Use a piping bag to create a decorative lattice top with the meringue before baking for an elegant touch.

For more delicious inspiration, consider trying my Whipped Hot Chocolate or indulge in a rich Triple Chocolate Mousse. Your options are endless!

Expert Tips for Chocolate Pavlova

Egg Whites Matter: Ensure your egg whites are fresh and at room temperature for maximum volume when whipped. Any fat or residue can prevent them from rising properly.
Careful Sweetening: When adding sugar to the meringue, do so gradually. This controlled mixing helps create a stable chocolate pavlova without collapsing.
Gentle Folding: When incorporating melted chocolate, fold gently to maintain airiness. Overmixing can deflate your masterpiece, compromising that marshmallow center.
Watch the Oven: Baking at a low temperature is key; avoid opening the oven door to prevent sudden temperature changes that could cause cracks in your pavlova.
Temperature and Timing: Allow the meringue to cool completely before assembling to achieve that perfect crispy shell for your chocolate pavlova with salted caramel sauce.
Caramel Caution: Be vigilant while making the caramel sauce to prevent burning. It’s better to remove it from the heat a touch early, as it will continue to cook from residual heat.

Make Ahead Options

These Easy Chocolate Pavlova with Salted Caramel Sauce are perfect for meal prep and will save you valuable time on busy days! You can prepare the meringue up to 3 days in advance; simply store the baked meringues in an airtight container to keep them crisp. The salted caramel sauce can be made a day ahead and stored in the refrigerator—just reheat gently before drizzling. When you’re ready to serve, whip the cream and dollop it onto the cooled pavlovas, then finish with the caramel sauce and peanuts for a show-stopping dessert that’s just as delicious as when freshly made.

What to Serve with Easy Chocolate Pavlova with Salted Caramel Sauce

Create a delightful dining experience by pairing this elegant dessert with complementary flavors and textures that elevate each bite.

Fresh Berries: Bright strawberries, raspberries, or blueberries add a burst of freshness, counteracting the richness of the pavlova. Their natural tartness enhances the overall flavor profile beautifully.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a smooth, cold contrast to the warm caramel sauce. Together, they create a luscious combination that melts in your mouth.
Espresso: A shot of bold espresso perfectly balances the sweetness of the pavlova and enhances the chocolate flavor. Sipping on espresso after dessert is an Italian tradition that delightfuly rounds off your meal.
Chocolate Sauce: Drizzling extra chocolate sauce over the dessert adds indulgence for true chocolate lovers. Its richness intertwines perfectly with the chocolate pavlova’s elements, making every bite a dream.
Mint Leaves: Garnishing with fresh mint adds a refreshing touch that brightens the dish. Their aromatic qualities bring a new dimension, cleansing the palate after each rich spoonful.
Nuts or Praline: A sprinkle of chopped nuts or caramelized praline provides an excellent crunch, enhancing the texture experience. Their nuttiness also complements the salted caramel sauce perfectly.
Fruit Sorbet: Lighter than ice cream, a scoop of fruit sorbet can cleanse the palate between bites, making it a refreshing end to a rich dessert.
Whipped Cream: A dollop of lightly whipped cream adds a delightful creaminess that contrasts with the pavlova’s crunch. It invites you to indulge further without overpowering the dish.
Cheese Board: Serve alongside a small selection of cheeses like Brie or goat cheese. The creaminess and slight tanginess enhance the overall flavor journey of your dessert experience.

Easy Chocolate Pavlova with Salted Caramel Sauce Recipe FAQs

What should I look for in egg whites for the best meringue?
Absolutely! When choosing egg whites, ensure they are fresh and at room temperature for optimal volume. The whites should be clear and free from any yolk, as even a hint of fat can hinder the meringue’s ability to whip up properly.

How should I store leftover Chocolate Pavlova with Salted Caramel Sauce?
Very good question! If you have assembled pavlova leftover, it should be refrigerated and consumed within 2 days for the best texture. The meringue may begin to soften from the moisture in the whipped cream and caramel sauce, so it’s best enjoyed fresh.

How do I freeze unassembled meringues?
The more the merrier! To freeze your unassembled meringues, first allow them to cool completely. Layer them between sheets of wax paper in an airtight container to prevent sticking. They will keep well in the freezer for up to 3 months. When you are ready to use them, simply thaw them in the refrigerator and assemble with whipped cream and caramel just before serving.

What should I do if my meringue is sticky or weeping?
Ah, a common concern! If your meringue turns out sticky or weepy, it might be due to humidity or overmixing when folding in the cornstarch and vinegar. To fix this, try baking the meringue a little longer until it’s dry to the touch. Also, ensure your mixing bowl and utensils are completely grease-free before starting, as any residue can affect the meringue’s structure.

Can I modify this recipe for dietary restrictions?
Absolutely! For a dairy-free version, simply substitute the whipping cream with a plant-based cream alternative. Additionally, if you or your guests have nut allergies, consider leaving out the honey-roasted peanuts for a nut-free dessert while maintaining the delightful flavors of the Chocolate Pavlova with Salted Caramel Sauce.