Chocolate Bavarian Cream
Chocolate Bavarian cream is a light, fluffy, tender dessert. It is perfect as a dessert for special occasions or can be used as filling and frosting for cakes and pies.
Ingredients
- 2 cups heavy cream
- 1 tbsp. Kirschwasser (German Cherry Brandy) or water
- 3 tsp. gelatin powder
- 5 egg yolks
- ¾ cup powdered sugar
- 1 tsp. vanilla extract
- 1 pinch salt
- 3.5 oz. dark chocolate 70% high quality i.e. Lindt
- 2 tbsp. dark cocoa powder
Instructions
- Add heavy cream to a bowl and whisk until soft peaks form.
- Place Kirschwasser or water to a small heat proof bowl and sprinkle gelatin evenly over the surface. Set aside and allow to sit for 5-10 minutes to bloom.
- Add the egg yolks with powdered sugar, cocoa powder, salt and vanilla extract to a heat proof bowl and beat until light and fluffy.
- Add about 1-inch of water to a saucepan, that is smaller than your mixing bowl, and bring the water to a light simmer but avoid boiling.
- Place your egg yolk mixture on top and heat to a minimum of 140 F while whisking constantly.
- Chop the chocolate and add it into a heat proof bowl. Place the bowl for 20-30 seconds into the microwave. Stir and place in 15 seconds increments into the microwave until melted.
- Place the gelatin for 15 seconds into the microwave to melt. Mix well, then add to the chocolate and combine.
- Add half of the chocolate to the egg mixture and mix well. Then add the remaining chocolate and mix well again.
- Mix in about ⅓ of the whipped cream and then add fold in the remaining whipped cream in two increments.
- Fill the Bavarian cream into small desert glasses or a bowl and allow to sit refrigerated for at least 2 hours or overnight.
Nutrition
Yield: 1PortionCalories: 434kcalCarbohydrates: 20gProtein: 7gFat: 41gFiber: 1gSugar: 17g