If you’re dreaming of a dessert that captures the magic of the holidays with every bite, the Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe is your new best friend. This show-stopping pavlova blends the crisp, delicate crunch of meringue with rich cocoa undertones, whipped cream clouds, and festive bursts of peppermint and chocolate that bring the season to life. It’s light yet indulgent, elegant yet surprisingly easy, and absolutely perfect as a centerpiece for any holiday gathering. Trust me, once you try this Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe, it’s going to become a beloved tradition on your festive table!
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in crafting the perfect balance of texture, flavor, and festive color. From the airy egg whites creating that irresistible crunch to the crushed peppermint candies adding a refreshing sparkle, these selections are simple but essential for a memorable dessert experience.
- 6 large egg whites: The foundation for your pavlova’s light and airy meringue texture.
- 1 1/2 cups granulated sugar: Gradually incorporated to sweeten and stabilize the egg whites into glossy peaks.
- 2 teaspoons cornstarch: Helps give the pavlova that tender, marshmallow-like center.
- 1 teaspoon white vinegar: Adds a bit of acidity to stabilize the meringue and improve texture.
- 3 tablespoons unsweetened cocoa powder: Infuses the pavlova with a beautiful chocolate flavor and color.
- 1 teaspoon vanilla extract: Provides warm, familiar depth to the meringue’s flavor.
- 1 1/2 cups heavy whipping cream: To be whipped into soft peaks, creating a luscious topping.
- 1/2 cup crushed peppermint candies: Adds a festive crunch and refreshing burst of peppermint flavor.
- 1/2 cup dark chocolate or peppermint bark, broken into shards: For garnish—imparting rich chocolate notes and visual drama.
- Fresh mint leaves (optional): A lovely touch of green that brightens the presentation and adds subtle freshness.
How to Make Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper and carefully trace two circles on the paper—a 9-inch outer circle and a 5-inch inner circle—to guide your wreath shape. Flip the parchment over so the pencil marks don’t transfer onto the meringue. This simple step guarantees a perfectly shaped pavlova wreath that’s as pretty as it is delicious.
Step 2: Whip the Egg Whites
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. This means when you lift the beaters, the peaks gently curl over instead of standing stiffly. Now, slowly add the granulated sugar, a tablespoon at a time, while continuously beating the mixture. This gradual addition ensures your meringue becomes glossy, smooth, and holds stiff peaks that stand tall and proud—this is key for that signature pavlova crunch with a soft center.
Step 3: Fold in the Flavors
Now for the magic touch: gently fold in the cornstarch, white vinegar, unsweetened cocoa powder, and vanilla extract. Folding means using a spatula to incorporate these dry ingredients carefully, preserving the airy texture you’ve worked so hard to build without deflating the meringue. The cocoa powder cooks in the oven to give the pavlova a rich chocolate base, wonderfully complementing the minty toppings.
Step 4: Shape the Wreath
Spoon the meringue mixture onto your prepared parchment paper in a ring that follows your traced circles, making sure to build up peaks and swirls with the back of your spoon. These little peaks will crisp beautifully in the oven, adding character and charm to your dessert. It’s a simple step that brings so much festive visual appeal to the table.
Step 5: Bake to Perfection
Reduce the oven temperature to 250°F (120°C) and bake the pavlova for 90 minutes. After baking, turn the oven off but leave the door slightly ajar—this slow cooling process prevents cracks and encourages an ideal texture: crispy on the outside and marshmallow-soft inside. It’s best to let it cool completely inside the oven, either for at least 2 hours or overnight if you can plan ahead. This patience pays off in the perfect pavlova every time.
Step 6: Add the Finishing Touches
Once your pavlova wreath is completely cool, whip the heavy cream to soft peaks—it should be fluffy but still hold shape. Generously spread or pipe the whipped cream onto the pavlova base. Then sprinkle on the crushed peppermint candies and scatter the dark chocolate or peppermint bark shards all over. Optionally, tuck in some fresh mint leaves for extra color and fragrance. This final assembly transforms your pavlova into a dazzling, festive masterpiece.
How to Serve Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe
Garnishes
To make your Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe truly sparkle, don’t underestimate the power of garnishes. Crushed peppermint adds a delightful crunch and festive flavor while shards of dark chocolate or peppermint bark introduce rich texture and beautiful contrast. Adding fresh mint leaves is an easy way to lift the visual appeal with vibrant green accents and a hint of refreshing aroma. These simple garnishes turn a dessert into an experience.
Side Dishes
This dessert stands beautifully on its own, but if you want to complement it, consider serving alongside a warm, spiced mulled wine or a cozy cup of peppermint hot chocolate. The coolness of the pavlova contrasts wonderfully with warm drinks, enhancing the mint and chocolate flavors. Light fruit salads featuring citrus or pomegranate seeds also pair nicely by adding a fresh, tangy counterpoint to the rich dessert.
Creative Ways to Present
Presentation can turn your Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe into the star attraction. Try placing it on a rustic wooden platter to highlight the winter theme, or present it atop a silver cake stand for elegant flair. For gatherings, you can divide it into wedges and plate each with a drizzle of chocolate sauce or a dusting of cocoa powder. Consider adding edible gold leaf or small edible flowers for a festive touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the pavlova base separately from the whipped cream topping to keep the textures intact. The meringue should be kept in an airtight container at room temperature to maintain its crispness without becoming chewy. The whipped cream can be refrigerated in a covered bowl. Assemble just before serving to preserve that signature pavlova texture and fresh flavors.
Freezing
Freezing the pavlova itself isn’t recommended because the delicate meringue texture suffers and becomes soggy after thawing. However, you can freeze the whipped cream topping in an airtight container for up to a month. When ready to use, thaw it gently in the fridge and whip it again briefly to restore some of its fluffiness. Assemble your pavlova wreath fresh for the best results.
Reheating
Since pavlova is best enjoyed fresh, reheating isn’t advised. The meringue loses its crispness and the whipped cream will melt, changing the delightful contrast of textures that makes this dessert so special. Enjoy your Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe at room temperature with just a few hours of advance preparation for ideal taste and presentation.
FAQs
Can I make the pavlova without cocoa powder?
Absolutely! Omitting the cocoa powder will give you a classic white pavlova wreath. You can then amplify the holiday colors with extra peppermint candies, chocolate, and colorful decorations. The texture and structure remain the same, just a different flavor profile.
How do I prevent my meringue from cracking?
Slow cooling is key. After baking, leaving the pavlova inside the oven with the door slightly open helps it cool down gently, minimizing cracks. Also, avoid sudden temperature changes—never open the oven during baking as that can cause cracking.
What type of peppermint candies work best?
Crushed hard peppermint candies or candy canes are ideal for adding a satisfying crunch and peppermint flavor. Just be sure to crush them into small pieces and sprinkle them close to serving time to maintain their texture.
Can I prepare the whipped cream topping ahead of time?
You can whip the cream several hours before serving and keep it chilled in the refrigerator. Avoid whipping it too stiff ahead of time so it remains soft and spreads easily when assembled. Add peppermint candy and chocolate shards right before serving to preserve their crunch.
Is this dessert gluten-free?
Yes, the Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe is naturally gluten-free, as it contains no flour. Just be sure any peppermint bark or chocolate you use is certified gluten-free if this is a concern for you or your guests.
Final Thoughts
This Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe is an absolute treasure to make and share—a perfect harmony of festive flavors, textures, and visual charm rolled into one irresistible treat. Whether it’s your first time crafting a pavlova or you’re a seasoned pro, this recipe brings joy to the kitchen and smiles to the table. Go ahead, give it a try this holiday season and watch it become a beloved new tradition you can’t wait to serve again and again.
Print
Chocolate Peppermint Christmas Pavlova Wreath Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 3 hours 20 minutes (including cooling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western, Holiday
- Diet: Vegetarian
Description
This festive Chocolate Peppermint Christmas Pavlova Wreath Dessert is a delightful meringue-based treat featuring a crisp exterior and soft, marshmallow-like center. Flavored with cocoa powder and vanilla, the pavlova is baked into a beautiful wreath shape, then topped with whipped cream, crushed peppermint candies, dark chocolate shards, and fresh mint leaves for a perfect holiday centerpiece dessert.
Ingredients
Meringue Base
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups heavy whipping cream
- 1/2 cup crushed peppermint candies
- 1/2 cup dark chocolate or peppermint bark, broken into shards
- Fresh mint leaves (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and trace a 9-inch and 5-inch circle as a guide for the wreath shape. Flip the parchment paper over so the pencil marks do not contact the meringue.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form. This ensures a stable meringue.
- Fold in Dry Ingredients: Gently fold the cornstarch, white vinegar, cocoa powder, and vanilla extract into the meringue mixture until combined, taking care not to deflate the batter.
- Shape the Pavlova: Spoon the meringue onto the prepared parchment in a ring shape, using the circles as a guide. Create peaks and swirls with the back of the spoon to add texture and visual interest.
- Bake and Cool: Lower the oven temperature to 250°F (120°C) and bake the pavlova for 90 minutes. After baking, turn off the oven and leave the door slightly open. Let the pavlova cool completely inside the oven for at least 2 hours or preferably overnight to achieve the perfect texture.
- Whip Cream and Decorate: Whip the heavy cream to soft peaks. Once the pavlova is fully cooled, evenly spread the whipped cream over the top. Sprinkle with crushed peppermint candies, place dark chocolate or peppermint bark shards on top, and garnish with fresh mint leaves if desired. Serve immediately.
Notes
- Make sure your mixing bowl and beaters are completely clean and free of grease to achieve stiff peaks in the egg whites.
- Adding sugar gradually helps stabilize the meringue and prevents it from collapsing.
- Cooling the pavlova slowly inside the oven helps prevent cracks and ensures a chewy interior.
- You can prepare the pavlova base a day in advance and store it in an airtight container to maintain crispness before decorating.
- Use fresh, cold heavy cream for best whipping results.
- For a more intense chocolate flavor, you may increase the cocoa powder to 4 tablespoons but be cautious as it may affect meringue stability.
