There’s something special about baking a heart-shaped dessert. My Chocolate Heart Pavlova is crisp on the outside, soft and chewy inside, and rich with cocoa. It’s light, yet decadent the kind of dessert that feels like a love letter in every bite. Whether it’s Valentine’s Day or just a cozy date night, this pavlova is a sweet way to say I adore you.

Why You’ll Love This Recipe

• Perfect balance of crunchy shell and marshmallow-like center.
• Naturally gluten-free and simple to make.
• Elegant centerpiece for romantic dinners or celebrations.
• Customizable with fruits, cream, or sauces.
• Keeps beautifully overnight in the fridge.

Preparation and Cooking Time

Step	Time
Prep Time	20 minutes
Cook Time	1 hour 15 minutes
Cooling Time	3 hours
Total Time	4 hours 35 minutes
Yield	1 large heart pavlova (6–8 servings)

Ingredients

For the Pavlova:

• 6 large egg whites, room temperature
• 1 ½ cups granulated sugar
• 3 tbsp unsweetened cocoa powder
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract

For the Toppings:

• 1 ½ cups heavy cream, whipped
• 2 tbsp powdered sugar
• 4 oz dark chocolate, melted (optional drizzle)
• Mixed berries (raspberries, strawberries, or cherries)
• Chocolate curls or edible flowers for garnish

Step-by-Step Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Draw a heart shape on the back of the paper (about 9 inches wide).
3. Beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until glossy and stiff.
4. Sift in cocoa, then gently fold in vinegar, cornstarch, and vanilla.
5. Spoon mixture inside the heart outline, smoothing edges.
6. Bake for 1 hour 15 minutes, then turn off the oven and let it cool completely inside (at least 3 hours or overnight).
7. Whip cream with powdered sugar until soft peaks form.
8. Top pavlova with whipped cream, berries, chocolate drizzle, and curls. Serve immediately or refrigerate up to 24 hours.

Serving Suggestions

Pair with hot espresso, a glass of champagne, or chocolate-dipped strawberries. Serve on a white platter dusted with cocoa for a romantic touch.

Quick Tips or Variations

• For a deeper chocolate flavor, add 1 oz grated dark chocolate into the meringue before baking.
• Shape into mini hearts for individual servings.
• Swap whipped cream for mascarpone or Greek yogurt for a tangy twist.

FAQs

1. What makes a Chocolate Heart Pavlova different from a regular pavlova?
It includes cocoa powder for a rich chocolate flavor and is shaped into a heart for a romantic presentation.

2. How do you keep the chocolate pavlova from cracking?
Cool it slowly in the oven with the door slightly ajar to prevent temperature shock.

3. Can I make a heart-shaped pavlova without a mold or template?
Yes, trace a heart outline on parchment paper and spoon the meringue within it.

4. What toppings go best with a Chocolate Heart Pavlova?
Fresh berries, whipped cream, chocolate shavings, caramel drizzle, or butterscotch sauce all pair beautifully.

Conclusion

This Chocolate Heart Pavlova is love on a plate light, rich, and unforgettable. Whether you’re baking for someone special or celebrating yourself, it’s a sweet reminder that a little cocoa and care can turn any day into Valentine’s Day.

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