Best 8 Chocolate Bavarian Cream Recipes

SEMISWEET CHOCOLATE BAVARIAN CREAM

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

GERMAN CHOCOLATE CUPCAKES WITH BAVARIAN CREAM FILLING RECIPE - (4.4/5)

Steps:

• Make the cupcakes as directed on the cake mix package package. Let them cool on a rack. Topping: In a small bowl, combine the brown sugar and cornstarch. Combine the evaporated milk, brown sugar mixture, egg yolks, vanilla, and butter in a large saucepan. Cook over medium heat, stirring constantly, for about twelve minutes or until thick. Remove from heat and stir in pecans and coconut. Let cool until thickened. Fill the cupcakes with Bavarian cream: Using a pre-made package of filling, clip the corner of the bag, insert the open corner into the top of a cupcake, and squeeze. Spread topping on cupcakes. Top with a pecan half if desired.

CHOCOLATE BAVARIAN CREAM PIE

Steps:

• For Crust: Crumble chocolate wafers into the bowl of a food processor. Add the sugar to the crumbs. Cut the butter into bits and add to the crumb mixture. Process by pulsing the crumbs until the ingredients are evenly mixed. Press into a 9" pie pan across the bottom and up the sides. For Filling: In a heavy saucepan, heat milk to scalding. Mix beaten yolks with sugar and salt in a heatproof bowl. Add hot milk gradually to the yolk mixture to prevent 'cooking' the eggs. Place bowl over hot water and cook, stirring constantly, until a custard is formed and coats the back of a spoon. Remove from heat and let cool. Meanwhile, sprinkle gelatin on cold water and let stand for 3 minutes. Add gelatin to warm custard and stir until dissolved. Cool until thickened. Add vanilla and mix well. Refrigerate for 20-30 minutes until thickened. Add beaten egg whites and whipped cream by folding into the custard mixture. Pour into chocolate crust, heaping the filling slightly. Grate semi-sweet chocolate on top of pie. Chill until firm, about 2-3 hours.

CHOCOLATE BAVARIAN CREAM PIE

Steps:

• Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
• Soften gelatin in cold water and set aside. In top of double boiler
• combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
• May be garnished with additional cookie crumbs. Chill for several hours before serving.

FAUX CHOCOLATE BAVARIAN CREAM

Steps:

• Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out.

SPICED CHOCOLATE BAVARIAN CREAM

Steps:

• Place the milk in a small sauce pan with the cardamom, star anise, and cinnamon. Bring the milk to a simmer and remove from the heat. Cover and let the spices infuse into the milk for 15 minutes.
• In the mean time, whisk the egg yolks and sugar together in a medium bowl until slightly fluffy and pale in color. Set aside.
• Place the water in a small dish and sprinkle the gelatin over the water. Set aside.
• Once the spices have infused into the milk, return the milk to a medium-low heat and heat to just below the boiling point. Temper the eggs by whisking a small amount of the hot milk inches Continue to whisk and add the milk slowly. Transfer the mixture back to the saucepan and heat once more to just below the boiling point while whisking constantly.
• Remove the pan from the heat and whisk in the gelatin and salt. Let the mixture cool for a few minutes and add the melted chocolate and vanilla.
• Strain the mixture through a fine mesh sieve to remove the spices and let it cool to room temperature. Once it's cooled, whip the cream to soft peaks and fold it into the chocolate custard. Press a piece of plastic wrap onto the surface of the Bavarian Cream and chill until ready to use.

CHOCOLATE BAVARIAN WITH STRAWBERRY CREAM

Steps:

• Drain strawberries, reserving syrup. Refrigerate strawberries. Add enough cold water to syrup to measure 3/4 cup. Sprinkle gelatin over syrup mixture; let stand for 1 minute., In a large saucepan, combine the chocolate chips, sugar and 1/2 cup milk. Cook and stir over low heat until chips are melted. Add gelatin mixture; cook and stir 1 minute longer or until gelatin is dissolved., Remove from the heat; stir in vanilla and remaining milk. Pour into a large bowl. Refrigerate until partially set, about 40 minutes., In a small bowl, beat cream until soft peaks form; fold into chocolate mixture. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 2 hours., For cream, place reserved strawberries in a food processor; cover and process until pureed. In a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, vanilla and food coloring if desired; beat until soft peaks form. Fold in strawberry puree., To serve, unmold Bavarian onto a serving plate. Spoon strawberry cream into center and over top of ring.

CHOCOLATE BAVARIAN CREAM

Steps:

• 1. Soak gelatin in water. Melt chocolate in double boiler. When the Choc is melted; Add sugar, salt & hot milk. Blend.
• 2. Add gelatin to the hot mixture. Cool, then beat mixture until spongy & light (about 2 minutes). Add vanilla.
• 3. Fold in whipped cream.
• 4. Line bottom and sides of Spring Form Pan with lady fingers. Pour in Chocolate mixture. Spread to edges & Chill for at least an hour. ENJOY!!