Chocolate Bavarian Cream
If you’re a fan of classic desserts with a touch of nostalgia, the Chocolate Bavarian Cream recipe is a must-try. Pulled from a
charming cookbook compiled about fifty years ago by a rural community, this recipe offers a rich, creamy dessert that’s both elegant
and surprisingly simple to prepare.
The Chocolate Bavarian Cream recipe itself is a decadent blend of semi-sweet and unsweetened chocolate, egg yolks, sugar, milk, and
heavy cream, elevated by the delicate texture of gelatin. The process involves heating milk with chocolate, blending it with a whipped
yolk-sugar mixture, and folding in soft-peaked whipped cream for a velvety finish. Chilled in a mold and garnished with whipped cream,
this dessert serves eight and promises a sophisticated yet approachable end to any meal. The instructions are clear, with helpful tips
like stirring over ice to achieve the perfect consistency and a reminder to rinse the mold with cold water for easy release.
Hosted on this site dedicated to Syracuse-area content, this recipe page is a delightful find for food enthusiasts and history buffs alike.
It’s a sweet reminder of community cookbooks’ charm and the timeless appeal of a well-crafted dessert.
Chocolate Bavarian Dessert
Ingredients required5 egg yolks
1/2 cup sugar
1 cup milk
3 squares (3 oz semi-sweet chocolate)
1 Square (1 oz unsweetened chocolate)
1 tbsp (one envelope) unflavored gelatin
1 tbsp cold water 1 cup heavy cream
whipped cream of Dream Whip for garnish
Preheat oven 350 degrees
Instructions for Chocolate Bavarian Recipe
Place yolks and sugar in bowl and beat until light and lemon color. Heat milk in a saucepan and add the semi sweet and unsweetened chocolate squares. Stir until dissolved, blended and smooth. Soften gelatin in cold water, then add to the hot chocolate mixture. Stir until dissolved. Start beating York mixture once more and gradually pour and scrape it into chocolate mixture. When the two are thoroughly blended, pour the mixture into a round bottom mixing bowl, places bowl into large bowl containing ice. Stir with rubber spatula over and around the bottom of the bowl. Stir until the mixture starts to thicken. Take care, because the mixture will seem quite liquid for several minutes and suddenly start to thinken. Meanwhile, beat the cream until it stands in soft, firm peaks but do not beat until stiff. Using a rubber spatula fold the cream into the Barbarian mixture. Rinse a 6-cup mode with cold water. Pour mixture into mold and refrigerate until set. Decorate with whipped cream. Serves 8.
