Ingredients
For the Bavarian
Whole milk
250 ml
Dark chocolate
180 gr
Scene
140 ml
powdered sugar
60 gr
Gelatine sheets
8 gr
egg yolk
4
Vanilla extract
1 teaspoon
You need them too
Raspberries
q.b.
Pistachio kernels
q.b.
The Chocolate Bavarian Cream is an elegant and refined spoon dessert: the variant for the most gourmet among traditional Bavarian, a great classic of French pastry, here prepared with cocoa, ideal to serve at the end of a lunch party or enjoyed during a snack très chic in the company of friends.
It is a creamy and irresistible dessert based on crème anglaise, to which is added melted dark chocolate and gelatine sheets. To this the whipped cream is added as soon as it is lukewarm: the result is a sort of custard but with a softer and more foamy consistency, to garnish optionally with fresh raspberries and chopped pistachios, as we did, or decorated with crumbled biscuits, blueberry coulis, white chocolate bars or other topping of your choice.
Before removing the bavarois from the mold , you must let them harden in the refrigerator for at least 4 hours. To avoid problems when serving, we recommend that you immerse the mold in hot water for a few moments: this will release it immediately and improve the aesthetic result.
If you prefer, you can present the Bavarian Cream in a single mold and then slice it in front of guests, or serve it as a delicious dessert in a single portion for a dinner with special guests.
Find out how to make Bavarian chocolate cream by following the step-by-step instructions and advice. If you liked this recipe, try also the Bavarian cream with melon or the chocolate pudding< ai =4>.
How to make chocolate bavarois
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