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1
Beat egg whites, icing sugar and water in small bowl with electric mixer until firm peaks form.
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2
With a large metal spoon drop 6 equal portions of mixture onto large baking paper lined oven trays.
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3
Bake on lowest shelf in moderately hot oven for about 20 minutes, ot until lightly browned and firm to touch.
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4
To make the sauce, combine all the ingredients in a small pan.
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5
Stir over low heat until it's all melted together.
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6
Do not boil.
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7
Gently lift hot pavlovas from tray to serving plates.
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8
Top them with whipped cream and Mocha sauce.
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9
Dust with extra cocoa and icing sugar if desired.
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10
You can also decorate with chocolate curls and fresh berries.
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11
These are best served hot so have the egg mixture ready in a bowl and dollop them on the trays and into the oven before you are ready for them.
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12
If you have the sauce and everything ready ahead of time it only takes a minute to get them from the oven, decorated and on to the table.
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13
Frozen egg whites can be used instead of fresh.
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14
If you wish to double the recipe it's recommended that you make the egg mixture in two separate lots.
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15
The egg mixture doesn't reach the same volume if you double it up in the same bowl.
