Crunchy Chocolate Pavlova (ครันชี่ช็อกโกแลตพัฟโลวา)

1.Prepare the pavlova: Preheat the oven to 120°C (top and bottom heat). Line a baking tray with parchment paper.

2.Place the egg whites, sugar, cream of tartar, and salt in a mixing bowl and set it over a pot of simmering water. Whisk until the sugar fully dissolves, then remove from the heat and continue whipping with a mixer for 5–6 minutes until stiff, glossy peaks form.

3.Sift in the cocoa powder and gently fold to combine. Spoon the mixture onto the tray and shape into an 8–9 inch circle. Bake for 2 hours. Turn off the oven, prop the door open slightly, and let the pavlova cool inside for 1 hour before removing to cool completely.

4.Make the chocolate crunch: Melt the dark chocolate, white chocolate, and butter in the microwave in 20-second intervals, stirring until smooth. Allow to cool slightly, then mix in the feuilletine. Spread onto parchment or plastic wrap and refrigerate until set.

5.Make the dark chocolate mousse: Whisk together egg yolks, sugar, and cornstarch. Gradually add the milk while whisking. Cook over low heat, stirring constantly, until thickened. Remove from heat and add the dark chocolate and vanilla. Stir until smooth, then cool over an ice bath.

6.Whip the cream to soft peaks and gently fold into the cooled chocolate custard to form a mousse.

7.Spread the dark chocolate mousse over the pavlova. Top with pieces of chocolate crunch and finish with a light dusting of cocoa powder. Serve immediately.