Chocolate Bavarian Cream Recipe
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.
Equipment
- mixing bowls
- small and medium size pot
- whisk
- spatula
- glasses
Ingredients
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
Instructions
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.
Notes
storing tips
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.
Nutrition
Nutrition Facts
Chocolate Bavarian Cream Recipe
Amount Per Serving (120 g)
Calories 759
Calories from Fat 576
% Daily Value*
Fat 64g98%
Cholesterol 298mg99%
Sodium 76mg3%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 30g33%
Protein 11g22%
Vitamin A 2182IU44%
Vitamin C 2mg2%
Calcium 219mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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