Flavoured with chocolate and elegantly set in a glass, this Bavarian cream makes an impressive restaurant style dessert, ideal for entertaining as it can be made ahead.
Bavarian cream is better known for cake fillings rather than a dessert on it's own. I admit, I haven't come across a dish based on this recipe, since I left cooking school.
But, I think it is for the wrong reasons as a Bavarian cream comes with that perfect smooth texture, light-airy consistency and a rich chocolate taste. Simply, something so creamy delicious!
To make a Bavarian cream, there is a bit more work involved compared to a panna cotta. But don't worry, we make it easy for you with our step by step recipe and detailed pictures and descriptions.
The chocolaty texture will remind you of a mousse au chocolate - light and fluffy! Topped with a swirl of whipped cream and caramelized puffed rice for crunch, this chocolate Bavarian cream is a dessert to impress.
What is Bavarian cream?
Bavarian cream is a custard like, sweet dessert. The original recipe consists of cream, milk, egg, gelatine and once set, it has a mousse like consistency.
Bavarian cream has a long tradition, dating back to the 14th century. The recipe was served at weddings and this way it travelled from Germany to France where it got it's fancier name -"creme bavarois".
Dark chocolate choose high quality dark chocolate, preferably at 60% cocoa. But remember a higher percentage of chocolate means a less sweet dessert.
Cream & Milk I recommend using full fat for both. If you are counting calories, this might be a dessert to skip unfortunately😉.
Egg yolks use organic or free range eggs and keep them at room temperature.
Gelatine to set the creamy mousse. The amount of gelatine is for a mousse that is meant to be eaten from inside the glass. For plated presentation use one more leaf.
Vanilla & Sugar to add flavour and sweetness.
And for garnishing, you can use raspberries or sprinkle this easy to make caramelized puffed rice on the Bavarian cream.
Steps for making chocolate Bavarian cream
Bavarian cream has a number of steps. Unless you are confident with the task of making pastries, you should first follow the pictures with explanations before jumping straight to the recipe😁
Soak the gelatine in ice water. To be clear, always read the packet instructions, as gelatine can vary country to country.
Then chop the chocolate into small pieces and place in a heat resistant bowl.
Next, transfer the cream into a large bowl and whip until stiff peaks form. Keep in the fridge immediately.
Combine the milk and vanilla and heat on a medium flame. Once it has simmered, set the pot aside.
Seperate the eggs and place the egg yolks in a heat resistant mixing bowl. Add the sugar to the bowl. Bring a medium size pot half filled with water to a simmer (make sure the mixing bowl fits on top of the pot).
Using a whisk, beat the eggs over the water bath until the sugar has completely dissolved and the eggs are foamy (careful not to scramble the egg mixture).
Now pour the still warm milk through a sieve into the egg mixture while whisking gently. When all is well combined, place the bowl back on the pot with slow simmering water.
Using a whisk or spatula, keep stirring while the milk and egg mixture is starting to thicken. This step will take quite a while, so don't give up too early.
when it is ready
Similar to making vanilla sauce, you want the milk and egg mixture to thicken enough. Run it over the back of the spatula. If it coats the spatula entirely, it is ready.
Another way of checking the consistency, is to blow on the sauce softly while it's on the spatula. If a rose shape forms, then it is thick enough!
While the mixture is still hot, add the gelatine. Mix well with a whisk.
Note: Make sure you get rid of any excess water, by squeezing the gelatine before adding it to the mixture
Now pour the mixture over the chopped chocolate in a bowl and stir well until it has melted.
the whipped cream
Leave the mixture to cool. Add the whipped cream and carefully fold under the chocolate mix.
Lastly, fill up the glasses with the mixture and chill in the fridge covered for at least 2 hours or until it's set enough.
There are many ways to garnish the chocolate Bavarian cream. Our favourite way is to add a swirl of whipped cream, add any type of berries and then top it with grated dark chocolate.
For a more textural finish, make our puffed rice recipe. These caramelized sprinkles of puffed rice, work wonders and make this dessert truly restaurant quality!
A set Bavarian cream can be stored, covered in the fridge for 3 days. Due to eggs in the mousse, I would not recommend keeping it longer than that.
The eggs are beaten over a water bath to cook them slightly. While the finished dessert is safe to eat, yes it does contain somewhat raw eggs. For that reason, I would not serve this dish to pregnant women.
The chocolate Bavarian cream can be added into a piping bag once set and used to fill doughnuts, eclairs, charlottes and cream puffs.
The first recipe that comes to mind is meringue. Try to make meringue decorations and use them for this or other desserts. Otherwise you can always make an egg white omelette for breakfast, it's healthy and tasty too!
More glass desserts
If you have been following our blog, you know we do glass desserts well😊 They are easy to prepare and keep well in the fridge especially when you are entertaining.
Not only are they pretty, everyone gets their own serving, and you can make it a day ahead of time
Here are some more of our favourite glass desserts for you to try:
- lemon yuzu custard with white chocolate crumble
- pina colada panna cotta with lime and pineapple
- green tea matcha panna cotta with cherries
- lemon cheesecake mousse with poached peaches
Until then, remember - Dessert makes everything better!
Chocolate Bavarian Cream Recipe
- mixing bowls
- small and medium size pot
for the bavarian cream
- 100 gram dark chocolate
- 250 millilitre heavy cream
- 2 gelatine leaves
- 300 millilitre full fat milk
- ½ teaspoon vanilla essence
- 3 egg yolk
- 60 gram caster sugar
for the garnish
- 250 millilitre heavy cream
- 50 gram caramelized rice puffs
- 10 raspberries
- 20 gram dark chocolate
to prep ahead
- Soak the gelatine in ice water. Chop the chocolate into small pieces and transfer to a heat resistant bowl. Add the cream in a large bowl and whip until stiff peaks form. Keep in the fridge immediately.
making the mousse
- Combine the milk and vanilla and heat on medium flame. Once it has simmered set the pot aside.
- Seperate the eggs and place the egg yolks in a heat resistant mixing bowl. Add the sugar to the bowl. Bring a medium size pot half filled with water to a simmer (make sure the mixing bowl fits on top of the pot).
- Using a whisk beat the eggs over the water bath until the sugar has completely dissolved and the eggs are foamy (careful not to scramble the eggs).
- Now pour the still warm milk through a sieve into the egg mixture while whisking gently. When all is well combined place the bowl back on the pot with the water slow simmering.
- Using a whisk or spatula keep stirring while the milk and egg mixture is starting to thicken. This step will take quite a while so don't give up too early.
- To check if it's ready, run the custard over the back of a spoon or spatula. If it coats the spoon entirely it is ready.
- While the mixture is still hot, add the gelatine. Make sure to squeeze the gelatine beforehand to get rid of any excess water. Mix well with a whisk.
- Now pour the mixture over the chopped chocolate in the bowl and stir well until it has melted.
- When the chocolate mixture has cooled enough, carefully fold the whipped cream under the mix.
- Fill up the glasses with the chocolate bavaroise and place in the fridge covered for at least 2 hours or until set enough.
for the garnish
- Whip the cream and transfer to a piping bag. Pipe on top of the chocolate bavaroise.
- Sprinkle with caramelized puffed rice. Alternatively garnish with raspberries and grated dark chocolate.