Chocolate Salted Caramel Mini Pavlovas

Prep time 30 mins, plus cooling time

Bake time 1 hour & 10 mins

Makes 8

Ingredients:

100g 70% dark chocolate

3 egg whites

175g caster sugar

1 teaspoon white wine vinegar

2 teaspoon cornstarch

Equipment:

Tala Indigo and Ivory Mixing Bowl 

Tala Christmas Mini Kitchen Tool Set 

Tala Performance Baking Tray 39cm 

Tala Performance Stainless Steel Serving Spoon 

To finish

330ml double cream

120g salted caramel sauce

60g dark chocolate chips

Method:

1. Melt the chocolate, then leave to cool for 10 mins.
2. Whisk the egg whites in a large mixing bowl until stiff. Gradually add the sugar, one tbsp at a time, and keep whisking until the meringue is thick and glossy. Fold in the vinegar and cornstarch and gently mix. Add the melted chocolate and mix.
3. Line 2 large baking trays with greaseproof baking paper.
4. Spoon the meringue into 12 mounds on the 2 trays, then with the back of a spoon swirl around making a dip in the centre.
5. Bake one tray at a time in a preheated oven to 140°C/120°C fan for 35 mins.
6. Leave to cool down completely.
7. Whip the cream then spoon over the pavlovas.
8. Add some chocolate chips.
9. Drizzle with some salted caramel sauce.
10. Enjoy!