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Ruby Chocolate Hibiscus Pavlova Bombs

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A stunning dessert combining ruby chocolate pavlova shells with a tangy hibiscus cherry filling and creamy chocolate mascarpone topping.

Ingredients

Scale
  • For the Chocolate Pavlova Shells:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • For the Hibiscus Cherry Filling:
  • 1 cup cherries, pitted and halved
  • 1 tbsp dried hibiscus petals
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
  • For the Chocolate Cream:
  • 1 cup heavy cream
  • 1/4 cup mascarpone cheese
  • 3 tbsp powdered sugar
  • 2 tbsp cocoa powder
  • For Garnish:
  • Dark chocolate shavings
  • Dried hibiscus petals
  • Fresh cherries

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking tray with parchment paper.
  2. Beat egg whites until soft peaks form. Gradually add sugar and continue beating until glossy stiff peaks form.
  3. Fold in cornstarch, vinegar, cocoa powder, and vanilla extract.
  4. Pipe or spoon dome-shaped pavlovas onto the tray with shallow centers.
  5. Bake for 55–60 minutes until crisp outside and soft inside. Let cool completely in the oven.
  6. Steep hibiscus petals in 2 tbsp hot water for 5 minutes, then strain.
  7. Combine cherries, hibiscus infusion, honey, lemon juice, cornstarch, and water in a saucepan.
  8. Cook for 4–5 minutes until glossy and thickened. Cool slightly.
  9. Beat heavy cream, mascarpone, powdered sugar, and cocoa powder until fluffy.
  10. Fill pavlova shells with chocolate cream and spoon hibiscus cherry filling into the center.
  11. Finish with dark chocolate shavings, dried hibiscus petals, and fresh cherries before serving.

Notes

Nutritional Info (per serving, serves 6): Calories: 375, Protein: 5g, Carbohydrates: 42g, Fat: 21g, Fiber: 2g, Sugar: 35g, Sodium: 55mg

Nutrition

Find it online: https://cheerychop.com/ruby-chocolate-hibiscus-pavlova-bombs/