Chocolate Bavarois

Name: Chocolate Bavarois
Total time: 600 s
Yield: 4 to 5 Servings
Cuisine: British
Ingredients: 2 teaspoons Gelatine Powder; 2 tablespoons Water; 2 Egg Yolks; 6 tablespoons Caster Sugar; 1 teaspoon Vanilla Extract *OR 1 tablespoon Rum, Brandy, etc; 1 cup Milk; 2 tablespoons Cocoa Powder; 50 g Dark Chocolate *coarsely chopped if you use a block; 200 ml Thickened Cream *softly whipped; Shaved Dark Chocolate for topping *optional; *Note: You can decorate Chocolate Bavarois with Berries OR Whipped Cream, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

Are you looking for a Chocolate dessert to entertain your guests? I am confident your guests will enjoy this dessert. It is rich but not heavy. It’s based on my ‘Basic Bavarois’ recipe. As I added Dark Chocolate, it has firmer texture than Basic Bavarois. I added Vanilla Extract today, but you can add Brandy OR Rum for grown-ups.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes plus cooling time

4 to 5 Servings

2 teaspoonsGelatine Powder
2 tablespoonsWater
2Egg Yolks
6 tablespoonsCaster Sugar
1 teaspoonVanilla Extract *OR 1 tablespoon Rum, Brandy, etc
1 cupMilk
2 tablespoonsCocoa Powder
50 gDark Chocolate *coarsely chopped if you use a block
200 mlThickened Cream *softly whipped
Shaved Dark Chocolate for topping *optional
*Note: You can decorate Chocolate Bavarois with Berries OR Whipped Cream, etc

Saved

Steps

10 minutes plus cooling time

1

Sprinkle Gelatine Powder into Water in a small bowl and soak.
2

Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add the soaked Gelatine and mix until Gelatine dissolves completely.
3

Place Egg Yolks, Sugar and Vanilla in a large heatproof bowl, and whisk until thick and pale. Gradually add the hot Milk mixture and whisk well. Return the mixture to the saucepan.
4

Heat the mixture over medium low heat, whisking constantly, until slightly thickened. DO NOT boil it. Remove from heat. *Note: This process is optional. As Egg Yolks can be cooked by the hot Milk mixture, you don’t need to heat it if you prefer.
5

Add Cocoa Powder and Chocolate, and whisk well until smooth. Then cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
6

When the mixture has started thickening, add softly whipped Cream, and mix to combine.
7

Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set. Before serve, I added some shaved Chocolate on top, but you can decorate as you like.