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How to make Chocolate hazelnut mini pavlovas

Yield = 18
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

  • 300ml thickened cream
  • 1/2 cup (165g) Coles Hazelnut Spread Smooth
  • 120g pkt Coles Mini Pavlova Bases, thawed
  • 2 tablespoons finely chopped roasted hazelnuts
  • Cocoa powder, to dust

Method

  • Step 1 Place 1/4 cup (60ml) of the cream and 2 tbs of the hazelnut spread in a small saucepan over low heat. Cook, stirring, for 1 min or until hazelnut spread melts and mixture is smooth. Set aside for 5 mins to cool.
  • Step 2 Use an electric mixer to beat the remaining cream in a bowl until soft peaks form. Add the hazelnut mixture and beat until firm peaks form.
  • Step 3 Spoon the cream mixture onto pavlovas. Transfer remaining hazelnut spread to a piping bag fitted with a 1cm star nozzle. Pipe hazelnut spread on top of pavlovas. Sprinkle with the chopped hazelnut. Serve dusted with cocoa powder.