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Chocolate Dipped Mini Pavlova. A 5 star delicate dessert shaped into mini hearts, dipped halfway in chocolate, topped with fresh whipped cream, berries and raspberry sauce. Get the recipe with step by step photos and tips to make the PERFECT pavlova every time! www.twopurplefigs.com

Chocolate Dipped Mini Pavlova

This Chocolate Dipped Mini Pavlova recipe is a light dessert perfect for Valentine's Day! A heart-shaped, crispy meringue, swirled with raspberry jam, dipped in melted chocolate and topped with vanilla whipped cream, fresh berries and berry sauce! 

Course Dessert
Cuisine Australian
Keyword chocolate pavlova, mini pavlova, pavlova with berries
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 16
Calories 136 kcal
Author Mahy


For the pavlovas:

  • 4 egg whites at room temperature
  • 1 pinch of salt
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoons raspberry jam/jelly

For the chocolate:

  • 1 cup chocolate chips melted

For the Vanilla Whipped Cream:

  • Use the same one in this recipe: chocolate caramel latte muffins

For the Raspberry Sauce

  • 1 x raspberry sauce from mini raspberry cheesecakes recipe
  • Fresh sliced berries for serving


  1. Preheat the oven to 230 degrees F. Take a towel and dip it in vinegar, then swipe the towel on the bowl and beaters you’ll be using to wipe the egg whites.
  2. The best way to separate egg whites is ultimately by hand, simply dump the egg in your hand closing your fingers tight. Then gradually lose up and separate your fingers to let the egg whites fall into a clean bowl and flip your hands to hold on to the egg yolk. If you’re not comfortable trying this, go ahead and separate the egg your way. But I promise this hand technique has no risk of egg yolk leaking into your egg whites.
  3. Start whipping the egg whites and when it starts to get foamy, that’s when you add in the pinch of salt and sugar gradually while whipping continuously.
  4. When you reach stiff peaks on your egg whites, take a piping bag and place your hand in it— inside out.
  5. Take some raspberry jam and use a skewer to streak straight lines, then remove your hands and flip the piping bag back to it’s original form.
  6. Fill up the piping bag with the whipped egg whites and pipe hearts on a parchment lined baking sheet.
  7. You can swirl some more jam over the top of each heart. Bake these pavlovas for about an hour and 40 mins.
  8. Cool down the pavlovas for an hour before handling them.
  9. Dip half the pavlovas in the melted chocolate and allow them to cool for an hour.
  10. Top the pavlovas with vanilla whipped cream, fresh berries and drizzle them with raspberry sauce.

Recipe Notes

  • If you want a really light, low cal version of this Chocolate Dipped Mini Pavlova, use vanilla Greek yogurt instead of the vanilla whipped cream, or even coconut whipped cream.
  • You can skip the chocolate dip and instead decorate your Mini Pavlova with some chocolate chips on top.
Nutrition Facts
Chocolate Dipped Mini Pavlova
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 22mg1%
Potassium 30mg1%
Carbohydrates 20g7%
Sugar 18g20%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 0.2mg0%
Calcium 26mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.