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Desserts

Chocolate Bavarian Cream

Chocolate Bavarian Cream is a decadent and eye-catching French spoon dessert made with Dark Chocolate, Heavy Cream, and Gelatin.
Recipe Chocolate Bavarian Cream
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 40 minutes
  • Servings for 8 servings

The Chocolate Bavarian Cream is a delicious spoon dessert of French origin with a very distinctive appearance: created using a specific mold, it’s truly a spectacular dessert! The Chocolate Bavarian Cream takes its name from the German region of Bavaria, where the Bavarian Beverage that inspired this dessert was originally created.

Technically, in French, “Bavarian” is a masculine noun, but it has become common practice to refer to this dessert in the feminine form, probably because it’s associated with the word “Cream.” Regardless of its gender, the Dark Chocolate Bavarian Cream is an incredibly decadent dessert that you absolutely must try, especially if you’re a chocolate lover!

The Chocolate Bavarian Cream is a sophisticated dessert that stands out from other spoon desserts for its unique texture and elegant appearance. Made with a rich chocolate base and set with gelatin, it has a silky-smooth consistency that melts in your mouth. This classic French pastry creation has become a favorite in fine dining and home kitchens alike!

Ingredients for 8 servings

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Method

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  1. To prepare the Chocolate Bavarian Cream, start by soaking the gelatin sheets in cold water for about 10 minutes. Meanwhile, coarsely chop the chocolate.
  2. In a saucepan, pour the milk, add the chocolate and the vanilla bean seeds. Cook until the chocolate is completely melted and the mixture is almost boiling.
  3. In another saucepan, combine sugar and egg yolks. Whisk them together until you obtain a smooth, homogeneous mixture.
  4. Gradually pour the chocolate mixture into the saucepan with egg yolks and sugar, stirring constantly to combine.
  5. Place over low heat and continue stirring until the mixture reaches a temperature of 82°C (180°F).
  6. Squeeze out excess water from the gelatin sheets, place them in a bowl, add the chocolate mixture and whisk until the gelatin is completely dissolved.
  7. In a large bowl, partially whip the heavy cream. Return the chocolate mixture to the heat and warm it slightly.
  8. Remove from heat and gradually fold in the semi-whipped cream, gently stirring from bottom to top to maintain the mixture’s airiness.
  9. Lightly moisten the Bavarian mold with water, pour in the mixture, and level the surface. Refrigerate for about 4 hours.
  10. After the resting time, briefly dip the mold in hot water, then turn it over onto your serving plate. Decorate with whipped cream and your choice of nuts, then serve your Chocolate Bavarian Cream! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can decorate your Chocolate Bavarian Cream with your preferred toppings: try simple Cocoa Powder, Chocolate Chips, crushed Hazelnuts, or crumbled Cookies.

If you prefer, you can also make individual servings of Chocolate Bavarian Cream using special single-portion molds.

Tips

To achieve a perfect Chocolate Bavarian Cream, it’s essential to use a food thermometer to monitor the cooking temperature precisely.

Storage

You can store leftover Chocolate Bavarian Cream in the refrigerator for up to two days. Make sure to cover it with plastic wrap or keep it in an airtight container.

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