To make Chocolate Pavlova: Whisk egg whites while adding in the sugar until stiff peaks.
Mix in apple cider and gently fold in sifted cocoa powder and chopped chocolate.
Shape as desire on a baking tray lined with baking paper.
Bake at 150 degree Celcius for 20 minutes, lower temperature to 130 degree Celcius for 40-50 minutes.
Now turn off the oven and leave it in there for 30 minutes
For mousse cake decoration: cut some plastic sheets so that they fit nicely around the chocolate mousse cakes
Place the chocolate in a plastic piping bag and submerge the bag in hot water.
Cut a small hole off the top of the piping bag.
Make circular patterns on the plastic sheet with the chocolate.
Wrap the plastic sheets tightly around each cake, and seal with some tape.
Chill the cakes for a few hours to let the chocolate set.
Once the chocolate has set, add 1 raspberry, 3 blueberries and 3 redcurrants on top of each cake. Set aside.
On a glass surface, spoon some dollops of fresh cream.
Using any item with a flat base, squash these dollops.
Distribute the decorated cakes on the cream.
Place chocolate pavlova chunks beside cakes.
Put some edible flowers on the chunks. You can also use thyme or mint.
Make some ice cream quenelles by dipping a spoon in hot water, then scooping out some ice cream and rubbing the bottom of the spoon with your hand.
Spoon ice cream quenelles onto pavlova.
For a contoured plate: Place a decorated cake in the centre of the plate.
Prepare some mango and raspberry sauces by pureeing them with some sugar.
Apply dots all around the plate.
Place chocolate pavlova chunks on the left and right of the cake.
Place edible flowers beside the chunks.
Spoon ice cream quenelles onto flowers and pavlova.