Chocolate Peppermint Christmas Pavlova Wreath Dessert

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Crisp on the outside, marshmallow-soft on the inside, and dressed to impress with clouds of whipped cream, drizzles of dark chocolate, and peppermint crunch—this Chocolate Peppermint Christmas Pavlova Wreath is the showstopper your holiday table deserves. The meringue base is rich with cocoa and gets a festive twist from cool peppermint extract. Crowned with whipped cream, crushed candy canes, and a glossy chocolate ganache, it’s as magical to look at as it is to eat.

Whether you’re hosting Christmas dinner or just want to surprise your guests with a dreamy winter dessert, this pavlova is all about balance: sweet but not cloying, airy but indulgent. And the wreath shape? A nod to tradition with a sweet, modern twist.

Why You’ll Love This Chocolate Peppermint Christmas Pavlova

This dessert combines elegance and whimsy, making it ideal for the holidays. The cocoa meringue is lighter than cake but still decadent. And the chocolate ganache plus peppermint crunch bring in that nostalgic Christmas flavor we all love.

Bonus: It’s naturally gluten-free and easier to make than it looks. The dramatic wreath shape delivers the wow factor without requiring pro-level decorating skills.

What Kind of Chocolate Should I Use?

For the best flavor, use a good-quality dark or semi-sweet chocolate for the ganache. Couverture or baking bars melt smoothly and create that beautiful glossy drizzle. Avoid chocolate chips, which often include stabilizers that affect texture.

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Ingredients for the Chocolate Peppermint Christmas Pavlova Wreath Dessert

Egg whites: The backbone of any pavlova. They whip up into a glossy, sturdy meringue base.

Granulated sugar: Stabilizes the egg whites and gives the meringue structure and sweetness.

Cocoa powder: Unsweetened and sifted, this adds deep chocolate flavor without weighing down the meringue.

Cornstarch: Helps the pavlova stay crisp on the outside and marshmallowy inside.

White vinegar: Just a splash helps stabilize the egg whites and improves texture.

Peppermint extract: Adds festive holiday flavor with a cool finish.

Heavy cream: Whips up into a luscious topping.

Powdered sugar: Lightly sweetens the whipped cream.

Dark chocolate: For the glossy ganache drizzle.

Crushed candy canes or peppermint candies: A fun, colorful topping that adds crunch and classic flavor.

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How To Make the Chocolate Peppermint Christmas Pavlova Wreath Dessert

Step 1: Prep the Oven and Draw Your Wreath

Preheat oven to 250°F (120°C). On a sheet of parchment paper, draw a 9-inch circle and a smaller 5-inch circle inside it to create a wreath template. Flip the paper over and place on a baking sheet.

Step 2: Make the Meringue

In a clean mixing bowl, beat 4 egg whites on medium-high until soft peaks form. Gradually add 1 cup of granulated sugar, a tablespoon at a time, beating until stiff, glossy peaks form. Beat in 2 tsp white vinegar and 1/2 tsp peppermint extract. Sift in 2 tbsp cocoa powder and 1 tsp cornstarch. Gently fold to incorporate.

Step 3: Shape and Bake

Spoon the meringue onto the parchment paper, shaping it into a ring following your guide. Use the back of a spoon to create swoops and peaks. Bake for 1 hour and 15 minutes. Turn off the oven, crack the door open, and let the pavlova cool inside for at least 1 hour.

Step 4: Make the Whipped Cream

Beat 1 cup cold heavy cream with 2 tbsp powdered sugar until soft peaks form.

Step 5: Make the Ganache

Melt 3 oz dark chocolate with 1/4 cup heavy cream until smooth. Let it cool slightly.

Step 6: Assemble the Wreath

Once the pavlova is completely cool, top it with whipped cream. Drizzle with ganache and sprinkle with crushed peppermint.

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Serving the Pavlova Wreath in Style

This recipe serves 8 generously and makes one beautiful 9-inch pavlova wreath. Slice gently with a serrated knife and serve immediately after assembling for the best texture contrast.

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How to Store Your Christmas Pavlova

The meringue base can be made a day ahead and stored in an airtight container at room temperature. Only assemble with cream and toppings just before serving—moisture will soften the crisp shell. Leftovers (if any!) can be refrigerated for up to one day but will lose their crunch.

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Frequently Asked Questions

1. Can I make this without peppermint?
Yes! Just leave out the peppermint extract for a classic chocolate pavlova.

2. Can I freeze the meringue base?
Freezing is not recommended as it affects the delicate texture. Store at room temperature instead.

3. Can I use whipped coconut cream?
Absolutely. It’s a great dairy-free alternative and pairs well with chocolate and peppermint.

4. What can I use instead of ganache?
Try a dusting of cocoa powder, chocolate shavings, or a drizzle of melted white chocolate for a contrast.

5. How do I avoid cracks in the meringue?
Cracks are normal, but to minimize them, don’t open the oven door while baking and let it cool gradually inside the oven.

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Want More Dessert Ideas with a Festive Twist?

If you love this Chocolate Peppermint Christmas Pavlova, don’t miss out on these other crowd-pleasers:

• Salted Caramel Cake That Melts in Your Mouth
• Mini Tiramisu Cups: Creamy, Dreamy and Absolutely Irresistible
• No-Bake Pumpkin Lasagna Dessert
• Red Velvet Cheesecake Brownies
• Fried Apple Pies

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use dark chocolate or go for white chocolate? Did you make it mini or full-size? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more delicious holiday desserts and everyday food ideas, follow me on Life With Mira.

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