Crisp Dark Chocolate Pavlova topped with red wine soaked strawberries and a red wine syrup will make any night feel special. It is even low fat and low calorie.
Valentine’s Day is the perfect day to celebrate with the ones you love, dark chocolate and red wine. They are two of my favorite loves and just happen to go together like Fred and Ginger, Anthony and Cleopatra, peanut butter and jelly. Dark Chocolate Pavlova with Red Wine Soaked Strawberries and Red Wine Syrup are a scrumptious way to celebrate both. The crisp outside of the pavlova matched with a gooey inside topped with wine tinged strawberries and a dollop of whipped cream drizzled with red wine syrup is the perfect end to a Valentine’s meal. It is light and sweet.
I have a serious love for chocolate pavlovas and apparently our dog does too. Yes, I know what you are thinking, chocolate can be poisonous to dogs. We did not actually feed them to her. Shortly after we had rescued her, I had made a batch to bring to a party. I had them cooling on the counter and went to the party. I came back to get them and one batch was gone! Our new little doggy, had reached up onto the counter and eaten a tray of them. Bad dog! A rash of emotions came over me – anger, sadness and fear. This is our first dog and she just ate chocolate. Should we rush her to the vet? See what happens? What do I bring to the party? Oh crap, I was responsible for dessert! She was fine, no adverse reaction what so ever. I learned never to leave food on a counter she can reach.
I made these again when we were having a progressive dinner with some of our neighbors. Let me tell you, it was a blast! This is such a fun way to enjoy a night with friends especially since we all live within walking distance of each other. We started at the first house for cocktails and appetizers. This friend happens to make a mean mojito. The kind of mojito that tastes so delicious but hits you hard. She had a wonderful spread of Spanish type tapas.
Our next neighbor had the main meal and made their Grandmother’s stuffed cabbage. You could tell this was a legitimate recipe. It was old-school and so fabulous. Lastly was our house for dessert. I made this exact dish. It was a great way to cap off a fun night full of good food and great friends. The great part was that I had all the components done before hand. We just had to put it all together on the plate and serve. That left us a lot of time for talking and fun.
This time when I made them, I filled a heart-shaped cookie cutter to get the heart shape. I was happily surprised that they kept the heart shape so well. Just be careful about lifting up the heart-shaped cutter and space out the pavlovas. I think it would work with any shape. I’ll make a different flavor soon and try it out. Maybe little yellow chicks for Easter or vanilla ghosts for Halloween?
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Dark Chocolate Pavlovas with Red Wine Soaked Strawberries and Red Wine Syrup
- 6 large egg whites
- 2 cups superfine sugar *
- 3 tbsp unsweetened dark cocoa powder sifted
- 1 tbsp red wine
- 2 ounces semi-sweet chocolate finely chopped
Wine Soaked Strawberries:
- 1 pint fresh strawberries halved or quartered
- ¼ cup red wine
- 1 tbsp sugar
Red wine Drizzle:
- 1 cup red wine
- Whip Cream or Cool Whip optional
Preheat oven to 350°.
Line a baking sheet with parchment paper. Decide if you want individual Pavlovas or one large one. For one large, draw a 9 inch circle on the paper with a pencil. If individual, draw a circle around a cup or bowl the size of the Pavlovas you want. Flip the parchment paper over so the pencil marks are on the bottom.
In the bowl of a stand mixer, beat egg whites until soft peaks form. Then beat in the sugar a spoonful at a time until stiff peaks form. The meringue should start should look shiny.
Sprinkle the sifted cocoa powder, wine and chopped chocolate over the egg whites. Gently fold in the ingredients until thoroughly mixed.
Using a spoon gently drop dollops of meringue into each of the circles on the parchment paper. (I could not pipe them because the chopped chocolate would clog the piping bag).
Gently even out with a small spatula.
Put the meringues in the oven and immediately turn the oven down to 300°. Bake for about 30 minutes to one hour and 15 minutes depending on the size. The Pavlovas should be crispy and dry on top. Press your finger gently past the crust and you should feel a squishy spring like texture.
Turn off the oven but leave the Pavlovas in there. Open the door slightly and cool completely.
For Strawberries: combine all ingredients and refrigerate for at least an hour.
For Wine Drizzle: place wine in a small saucepan and bring up to a boil.
Turn down to a simmer and let the wine cook down until it is the consistency of syrup. Do not cook until it is hard.
To serve: Place Pavlovas on a plate and spoon strawberries with a little bit of the juice in the middle of each Pavlova.
Place a dollop of whipped cream or Cool Whip on Top. With a spoon drizzle the wine syrup over the top.
Nutritional value without whip cream or cool whip: Cal 199/Fat 2 grams/Carbs 41 grams/Fiber 1 gram/Protein 2 grams
I calculated 11 Weight Watcher smart points.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, light chocolate desserts: