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Chocolate Bavarois

Chocolate Bavarois
Chocolate bavarois served with a chocolate decoration.

Sweet, rich and creamy, this chocolate bavarois is a perfect make ahead dessert that can be plated in show stopping ways.

You can serve it with a berry coulis and garnish with a chocolate decoration to take your plating to the next level.

Keep in mind that the quality of the chocolate you use in this will determine the quality of the taste.


  • 10g (3 teaspoons) gelatine
  • 2 egg yolks
  • 50g (1 3/4 oz) caster sugar
  • 225g (7 oz) milk
  • 60g (2 oz) chocolate, grated
  • 225g (7 oz) cream, whipped


  • Bloom the gelatine in a little water.
  • Cream egg yolks and sugar until light and creamy.
  • Put the milk into a sauce pan, grate in the chocolate and gently bring to the boil.
  • Whisk into the yolk mixture.
  • Return the mixture to a heavy-based pan and heat gently without boiling until the custard is thick enough to coat the back of a spoon.
  • Remove from the heat, add the gelatine and stir to melt and combine.
  • Gently fold in the whipped cream.
  • Pour into the prepared mould.
  • Place in the fridge and allow to set for at least 2 hours before turning out of the mould.