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Ingredient
Chocolate Bavarois
Introduce
Chef :
Hiroko ListonChocolate Bavarois
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.
Ingredient
Food ration :
4 to 5 ServingsCooking time :
10 minutes plus cooling time
2 teaspoons
Gelatine Powder
2 tablespoons
Water
6 tablespoons
Caster Sugar
1 cup
Milk
2 tablespoons
Cocoa Powder
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak.
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 6
When the mixture has started thickening, add softly whipped Cream, and mix to combine.
* Step 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.
Note: if there is a photo you can click to enlarge it
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