Chocolate Bavarian Cream

Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

An elegant unmoulded dessert with a beautiful mousse-like texture. It looks wonderful made in a ring mould and decorated with kiwifruit or orange slices.


  • tablespoons gelatine
  • 125 ml (4 fl oz) cold strong coffee


Place the gelatine with the coffee in a cup and leave for 5 minutes until it is spongy. Place the cup in hot water and leave the gelatine to dissolve. Bring the milk to boiling point in a large saucepan. Meanwhile whisk the egg yolks with 125 g (4