Ingredients

• 12 x The Country Chef Bakery Co. Single Serve Pavlova Pavlovas
• Dark chocolate and vanilla ganache
• Unsweetened vanilla Chantilly
• 200 g desiccated coconut
• 12 squares (5cmx5cm) tempered dark chocolate
• Edible gold leaf, for serving
• Fresh raspberry jam, for serving

Dark Chocolate & Vanilla Ganache

• 500 ml thickened cream 34%
• 1 vanilla bean, seeds scraped
• 400 g dark chocolate 55%

 Unsweetened Vanilla Chantilly

• 450 ml thickened cream 34%
• 1 vanilla bean, seeds scraped

 Method

1. Make ganache, bring cream and vanilla seeds to the boil. Pour over chopped chocolate and stir until combined. Cool at room temperature until thickened and smooth.
2. Make Chantilly,  whip cream and vanilla seeds until just firm. Refrigerate until required.
3. Trim mini pavlovas to neat cylinder shapes with a round cutter. Place on a wire rack and mask evenly with ganache. Place in the freezer for 5 minutes. Apply a second layer of ganache for a perfect flat, smooth finish. Coat with coconut.
4. Place pavlovas on serving plates; add a quenelle of Chantilly to each and top with chocolate squares and a little gold leaf. Serve with a generous smear of raspberry jam and a little extra coconut.

Other Decoration Variations

More dark chocolate decorations, freshly grated coconut or fresh berries.