Chocolate Pavlova with Chocolate Mousse Cheesecake and White Chocolate Cream

Every New Year’s Eve we get together with a group of old friends to celebrate and ring in the new year. I am always tasked with bringing a dessert. The needs of the group are varied, no fruit, gluten free, no nuts, no coffee flavour, no mint and for one of the group something anything chocolate as long as it is not combined with fruit. This dessert nailed it, until one of the guests told me they were dairy free, luckily there was some fruit salad as well. 

For this sort of function I tend to bake the pavlova as a rectangle as it is easier to cut and serve. Cut in half lengthwise and the into slices.

You can get the pavlova recipe here. 

Chocolate Mousse Cheesecake Topping

250g cream cheese

1/4 cup caster sugar

2 tablespoons Dutch cocoa

100 g dark chocolate, melted

2 teaspoons vanilla extract

200 ml cream whipped

Mix all ingredients except for cream and mix well.

Gently fold whipped cream into the mixture.

White Chocolate Cream

400 ml cream

2 teaspoons vanilla extract

100 g white chocolate, grated

Whip the cream and vanilla together.

Stir in grated white chocolate.

Chocolate Leaves / Poinsettia 

100 g dark chocolate, melted

Lime leaves

Dark chocolate Lindt Balls

Carefully spoon melted chocolate over the top/shiny side of the leaves.

Place on tray covered with baking paper and refrigerate until set.

Carefully peel the leaf away from the the chocolate leaf.

To Assemble

Place chocolate pavlova on serving plate

Spread chocolate mousse cheesecake filling over the pavlova.

Carefully spread the white chocolate cream over the the chocolate mousse layer.

Refrigerate to set.

Decorate with chocolate leaves, Lindt Balls and a little grated chocolate.

And for New Year’s Day

Chocolate Pavlova, white chocolate cream and fresh berries, lots of berrie, be generous.