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Chocolate Bavarian cream with raspberries on the side.

Chocolate Bavarian Cream

Amanda
This rich and decadent chocolate Bavarian cream is perfect for a Valtentine's or special occasion dessert and is perfect for making ahead.
4.82 from 22 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Freezing 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 4
Calories 417 kcal

Equipment

  • Saucepan - medium sized saucepan.
  • whisk
  • Dariole moulds - 4 dariole moulds (120 ml capacity), or other shaped moulds.
  • Parchment paper - to line the moulds
  • Pastry brush
  • Vegetable peeler
  • wooden spoon

Ingredients
  

  • 210 ml milk
  • 1.5 gelatine leaves
  • 120 g plain chocolate
  • 3 egg yolks
  • 50 g caster sugar
  • 90 ml double cream
  • 2 teaspoon vegetable oil

Garnish

  • 80 g raspberries
  • 20 g plain chocolate

Instructions
 

  • Fill a small bowl with cold water and add the gelatine for 5 minutes to allow it to soften.
  • Whisk together the egg yolks and sugar in a bowl until well mixed.
  • Put the milk in a medium sized saucepan, bring to a simmer then turn off the heat. Break the chocolate into pieces then add to the milk and stir to dissolve.
  • Pour the melted chocolate slowly into the egg mix, whisking continuously then pour the mixture back into the saucepan.
  • Cook over a medium heat, stirring continuously with a wooden spoon until the mixture thickens.
  • Squeeze out the excess liquid from the gelatine and stir through the chocolate until it melts then allow the custard to cool for 5 to 10 minutes.
  • Put the cream in a bowl and whisk to soft peaks.
  • Stir a spoonful of cream into the cooled custard and fold in the rest of the cream.
  • Divide the mixture between 4 dariole moulds and leave in the freezer for 30 minutes to set.
  • To unmould the dessert, run a sharp knife around the top edge and the briefly run the outside under a hot tap.
  • Place a serving plate over the mould and invert to release the dessert.
  • Serve with the raspberries to the side. Shave the remaining chocolate with a potato peeler and scatter over the top of the bavarois.

Nutrition

Calories: 417kcalCarbohydrates: 37gProtein: 7gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 185mgSodium: 43mgPotassium: 330mgFiber: 4gSugar: 29gVitamin A: 635IUVitamin C: 5mgCalcium: 119mgIron: 3mg
Keyword Bavarian cream, bavarois, chocolate
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