Chocolate Hazelnut Mini Pavlovas

Ingredients

300mL thickened cream
1/2 cup (165 g) hazelnut spread smooth
2 x 120 g packet petite pavlova bases
2 Tbs finely chopped roasted hazelnuts
Cocoa powder, to dust

Method

Place 1/4 cup (60mL) of the cream and 2 tablespoons of the hazelnut spread in a small saucepan over low heat. Cook, stirring, for 1 minute or until hazelnut spread melts and the mixture is smooth. Set aside for 5 minutes to cool. Transfer half the mixture to a piping bag fitted with a 1 cm star nozzle and reserve.

Use an electric mixer to beat the remaining cream in a bowl until soft peaks form. Add remaining hazelnut mixture and beat until firm peaks form.

Spoon cream mixture onto pavlovas. Pipe reserved hazelnut spread mixture on top. Sprinkle with the hazelnut. Serve dusted with cocoa powder.

Credits: Coles

Photo Credits: Coles