Chocolate Bavarian Cream
Chocolate Bavarian cream is a classic chilled dessert — rich chocolate flavor with a light, silky texture from whipped cream and gelatin. It looks elegant when unmolded but is surprisingly straightforward to make.
Serve it well chilled with a simple whipped cream garnish for an old-fashioned treat that’s perfect for holidays and special dinners.
Chocolate Bavarian Cream
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 melted and smooth.
- Soften gelatin in cold water, then stir into the hot chocolate mixture until dissolved.
- Beat yolk mixture again and gradually pour into the chocolate mixture, blending thoroughly.
- Set the bowl into a larger bowl of ice and stir until the mixture begins to thicken.
- Whip cream to soft, firm peaks (do not whip stiff). Fold into the chocolate mixture.
- Rinse a 6-cup mold with cold water. Pour mixture into the mold and refrigerate until set.
- Unmold and garnish 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, refrigerate overnight.
What does “fold in the whipped cream” mean?
Folding means gently combining the whipped cream into the chocolate base with a spatula to preserve the light, airy texture.
Can I serve Chocolate Bavarian Cream without a mold?
Yes. Pour the mixture into a serving bowl or individual dessert cups, chill until set, and top with whipped cream.