Best Semisweet Chocolate Bavarian Cream Recipes

CHOCOLATE BAVARIAN CREAM

Steps:

• 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, 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 1/3 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.

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.

CHOCOLATE BAVARIAN CREAM

Steps:

• Fill a small bowl with cold water and add the gelatine for 5 minutes to allow it to soften.
• Whisk together the egg yolks and sugar in a bowl until well mixed.
• Put the milk in a medium sized saucepan, bring to a simmer then turn off the heat. Break the chocolate into pieces then add to the milk and stir to dissolve.
• Pour the melted chocolate slowly into the egg mix, whisking continuously then pour the mixture back into the saucepan.
• Cook over a medium heat, stirring continuously with a wooden spoon until the mixture thickens.
• Squeeze out the excess liquid from the gelatine and stir through the chocolate until it melts then allow the custard to cool for 5 to 10 minutes.
• Put the cream in a bowl and whisk to soft peaks.
• Stir a spoonful of cream into the cooled custard and fold in the rest of the cream.
• Divide the mixture between 4 dariole moulds and leave in the freezer for 30 minutes to set.
• To unmould the dessert, run a sharp knife around the top edge and the briefly run the outside under a hot tap.
• Place a serving plate over the mould and invert to release the dessert.
• Serve with the raspberries to the side. Shave the remaining chocolate with a potato peeler and scatter over the top of the bavarois.

CHOCOLATE BAVARIAN TORTE

Steps:

• Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.

CHOCOLATE BAVARIAN CREAM

Steps:

• Sprinkle gelatin over water and let stand until softened. Melt chocolate in top of double boiler set over hot water over low heat. meanwhile, blend egg yolks with sugar in medium bowl. Bring milk to boil in heavy medium saucepan. Slowly whisk milk into egg mixture. return mixture to saucepan. Stir over low heat until mixture thickens and leaves a path on back of a spoon when finger is drawn across, 5 to 8 minutes (don't rush this process -- go slow). Remove from heat and add softened gelatin, whisking until completely disolved. Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Pour mixture into large bowl and let cool to room temperature, stirring occasionally. Refrigerate another large bowl and beaters of portable electric mixture. Lightly oil 1 quart mold or bowl. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes; do not allow mixture to set. Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into prepared mold, smoothing top. Cover and refrigerate until set, at least 2 hours. --------------------------------------------------------------------------------

EASY BAVARIAN CREAM

Steps:

• Mix together cream cheese and dry pudding mix.
• Slow beat in milk.
• Fold in Cool Whip.