Chocolate Bavarian Cream Recipe
Chocolate Bavarian cream is a classic chilled dessert—rich chocolate flavor with a light, silky texture from whipped cream and gelatin. It looks elegant in a mold, but it’s surprisingly straightforward to make at home.
Serve it well chilled with a simple whipped cream garnish for an old-fashioned dessert that’s perfect for holidays and special dinners.
Chocolate Bavarian
Ingredients
- 5 egg yolks
- 1/2 cup sugar
- 1 cup milk
- 3 squares (3 oz) semi-sweet chocolate
- 1 square (1 oz) unsweetened chocolate
- 1 tablespoon unflavored gelatin (1 envelope)
- 1 tablespoon cold water
- 1 cup heavy cream
- Whipped cream or Dream Whip (for garnish)
Instructions
- Beat egg yolks and sugar until light and lemon-colored.
- Heat milk in a saucepan. Add semi-sweet and unsweetened chocolate; stir until smooth and fully melted.
- Soften gelatin in cold water, then stir it into the hot chocolate mixture until dissolved.
- Beat yolk mixture again and gradually pour (and scrape) it into the chocolate mixture; blend thoroughly.
- Pour into a bowl and set it into a larger bowl of ice. Stir over the bottom and sides until the mixture begins to thicken.
- Meanwhile, beat the cream until it stands in soft, firm peaks (do not beat until stiff).
- Fold whipped cream into the chocolate mixture.
- Rinse a 6-cup mold with cold water. Pour mixture into mold and refrigerate until set.
- Unmold and decorate with whipped cream. Serves 8.
FAQ
How long does Chocolate Bavarian Cream need to chill to set?
Chill until fully set—typically at least a few hours. For the cleanest slices from a mold, chill longer (often overnight).
What does “fold in the whipped cream” mean?
Folding means gently mixing whipped cream into the chocolate base using a spatula so you keep the airiness and light texture.
Can I serve Chocolate Bavarian Cream without a mold?
Yes. Pour the mixture into a bowl or individual dessert cups, chill until set, and top with whipped cream to serve.