Chocolate Ice Cream Mocha Pavlova: A Decadent Layered Indulgence
For a 1 L loaf pan
Ingredients
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300 ml heavy cream
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200 ml milk (preferably 3%)
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100 g granulated sugar
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3 egg yolks (save the egg whites for merengue)
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100 g dark chocolate (70% works best, but use your favorite)
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2 tbsp unsweetened cocoa powder
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1 tsp vanilla sugar or ½ tsp vanilla extract
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A pinch of salt (to enhance the chocolate flavor)
- Crisp & Cloudy Pavlova
- Midnight Mocha Chocolate Sauce
Equipmenet
Instructions
1. Whip the egg yolks and sugar
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Whisk in a bowl until light and fluffy.
2. Heat the milk and cocoa
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Gently heat the milk in a saucepan with the cocoa until warm (do not boil).
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Stir in the chopped chocolate and let it melt completely.
3. Temper the egg mixture
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Pour a little of the warm chocolate milk into the egg yolks while whisking (to prevent the eggs from curdling).
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Pour everything back into the saucepan.
4. Thicken the mixture
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Simmer over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
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Remove from heat and let cool completely.
5. Whip the cream
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Whip until lightly fluffy, not stiff.
6. Combine
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Gently fold the chocolate mixture into the cream until smooth and even.
7. Freeze in the pan
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Pour into a loaf pan and cover with plastic wrap directly on the surface.
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Freeze for at least 6 hours. For extra creaminess, stir every 30–60 minutes during the first 3 hours.
8. While the ice cream freezes
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Make the Crisp & Cloudy Pavlova and/or the Midnight Mocha Chocolate Sauce so everything is ready to assemble together once the ice cream is set.
💡 Serving tip:
Take the ice cream out 5–10 minutes before serving to make scooping easier.
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