Best 2 Semisweet Chocolate Bavarian Cream Recipes

If you're looking for a rich and decadent dessert that is sure to impress your guests, semisweet chocolate bavarian cream is a perfect choice. This classic dish combines velvety chocolate custard with fluffy whipped cream, creating a light and airy mousse-like texture. With its deep chocolate flavor and creamy texture, semisweet chocolate bavarian cream is a delightful treat that can be enjoyed on any occasion. Whether you're a seasoned baker or just starting, this article will guide you through the steps to make the perfect semisweet chocolate bavarian cream, providing tips and tricks to ensure a successful result.

Here are our top 2 tried and tested recipes!

SEMISWEET CHOCOLATE BAVARIAN CREAM

Semisweet Chocolate Bavarian Cream image

This is so good! The semi-sweet chocolate flavor leaves milk chocolate at the gate! Seriously, it will become a family favorite. It's fairly easy to make, and you will really love the flavor.

Provided by FLUFFSTER

Categories Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 ounces semisweet chocolate, chopped
1/4 ounce unflavored gelatin (1 envelope)
1/4 cup water
3 large egg yolks
5 tablespoons superfine sugar
1 cup milk
1 cup heavy 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.

CHOCOLATE BAVARIAN CREAM PIE

Chocolate Bavarian Cream Pie image

I have not tried this recipe. I got this recipe from recipezaar message board. The recipe was posted by Meryl.

Provided by internetnut

Categories Pie

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups chocolate wafer cookies, crushed
1/2 cup butter, melted
1 tablespoon gelatin
1/4 cup cold water
3 egg yolks, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 cup milk, scalded
3 egg whites, stiffly beaten
1 cup whipping cream, whipped

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.

Nutrition Facts : Calories 521.4, Fat 37.5, SaturatedFat 21.7, Cholesterol 195.7, Sodium 436.8, Carbohydrate 40.3, Fiber 0.9, Sugar 25.2, Protein 8.2

Tips:

Use high-quality chocolate for the best flavor. Semisweet chocolate with a cocoa content of 58-64% is a good choice.
Make sure the gelatin is completely dissolved before adding it to the mixture. Otherwise, you may end up with lumps in your Bavarian cream.
Chill the Bavarian cream for at least 4 hours, or overnight, before serving. This will allow it to set properly and develop its full flavor.
Garnish the Bavarian cream with whipped cream, chocolate shavings, or fresh berries before serving.

Conclusion:

Semisweet chocolate Bavarian cream is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer it plain or garnished with your favorite toppings, this classic dessert is sure to please everyone at your table.