Chocolate bavarois

7 servings
10 min
25 min
Very Easy


Number of serving: 7
milk – 360 ml

(good quality) dark, bitter chocolate – cut into - chunks – 210 g

gelatine – 2 leaves

3 egg yolks

double cream – 180ml


  • Put the gelatine leaves into a bowl, cover with cold water and set aside to soften.
  • Heat the milk, add the chocolate and stir until melted. Whisk the egg yolks and add to the chocolate mixture.
  • Cook over a low heat until thickened to the consistency of custard.
  • Drain the gelatine and add to the chocolate mixture while it is still hot. Whisk thoroughly.
  • Pass the mixture through a sieve into a cold bowl.
  • Place over crushed ice and stir with a wooden spoon until it is starting to set.


Chocolate Bavarois, photo 1Chocolate Bavarois, photo 2


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