Chocolate and peppermint for Christmas!
If there are two things just made for each other it has to be chocolate and peppermint; just think of peppermint bark, peppermint hot chocolate, York peppermint patties, and even those thin mint Girl Scout cookies and you will be wanting to make this dessert.
A friend, Miggie, recently told me her favorite ice cream was HEB’s Creamy Creations Mexican Hot Chocolate and it got me to thinking about my Santa Kisses cookies which are meringue cookies with thin layer of chocolate on bottoms and dipped in crushed peppermint. So, I’m immediately thinking about pavlovas (dying them pink) and making them into shells dipped in chocolate and crushed peppermint candies and topping with a big scoop of the Mexican Hot Chocolate ice cream and garnishing with some more crushed peppermint. So that is exactly what I made for a recent dinner party and everyone loved them. Thanks Miggie for the recommendation.
I love making a simple dessert look so pretty with just a drizzle here and there. My husband also gave this two thumbs up.
BLAST FROM THE PAST: Ribeye Fettuccini with Mushrooms and Goat Cheese would be a great recipe for you to try with some of your left over steak or prime rib leftover from Christmas.
Whip the egg whites until soft peaks then start adding the sugar and stiff until stiff peaks then add in the cornstarch and cream of tartar and food coloring.
Draw 4″ circles on wax or parchment paper and then over and fill circles with the meringue making sure sides are a little higher than middle.
Bake in oven for about an hour.
When pavlovas are cooled, turn over and spread some of the melted chocolate chips over bottom and then dip in crushed peppermint.
I used some Hershey’s chocolate syrup to drizzle on the plate.
Top with one of the pavlovas.
Top with the chocolate ice cream and then sprinkle on a little more peppermint. You can give a chocolate drizzle to the whole dessert now if you want to.
Chocolate Peppermint Pavlova
- 1/2 gallon Mexican Hot Chocolate Ice Cream or other
- 1 bag peppermint candies crushed
- 4 large egg whites room temperature
- 1 c. granulated sugar
- 1 tsp. vanilla extract
- 1 drop red food coloring
- 1/2 tsp. cream of tartar
- 1 tsp. cornstarch
- chocolate sauce for garnishing plate.
- Preheat the oven to 350°. Line 2 baking sheet with parchment.
- With an electric mixer fitted with the whisk attachment, beat the egg whites until you have soft peaks, about 5 minutes. Add the sugar, 1/2 at a time, and beat for about 30 seconds in between until you have all the sugar added. Continue beating at high speed until glossy stiff peaks form in about 2 minutes. The beaks should be stiff enough that when you hold the whisk up the peaks don't fall. Add the vanilla extract and one drop of red food color and beat for 1 more minute. The peaks should still be very stiff. If not, keep beating on high speed. Using a spatula, fold in the cream of tartar and cornstarch.
- Spread the pavlovas into 10 4" circles and using the back of a large spoon to slightly spread out making the edges taller than the middle. You want a spot to put your scoop of ice cream.
- Place the pavlova in the oven and as soon as you shut the door, reduce heat to 200°. Bake until the pavlovas are firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some edges getting brown.
- Turn the oven off and let the pavlovas cool inside the oven. Once the pavlovas are cool, you can store them in a airtight container at room temperature for up to 2 days or serve immediately.
- You can store with or without the chocolate coating. If you want to go on and get them ready then melt the chocolate chips and using a small spatula put a coating of the chocolate on the bottoms of the shells and dip into the crushed peppermint. Once this has firmed up then store in airtight container
- When ready to serve put the chocolate peppermint coated pavlova on a plate or blow and top with a big scoop of ice cream and sprinkle some more peppermint candies on top for a garnish.