Chocolate Bavarian Cream

Name: Chocolate Bavarian Cream
Cuisine: French
Ingredients: 5 ¼ oz. (150 g) bittersweet chocolate, 70 percent cocoa; Or 5 ⅔ oz. (160 g) bittersweet chocolate, 60 percent cocoa; Or 5 ⅔ oz. (160 g) bittersweet chocolate, 60 percent cocoa; Or 5 ⅔ oz. (160 g) bittersweet chocolate, 60 percent cocoa; Or 6 ¾ oz. (190 g) milk chocolate, 40 percent cocoa; Or 6 ¾ oz. (190 g) milk chocolate, 40 percent cocoa; 3 sheets (6 g) gelatin; 1 cup plus one scant ½ cup (350 ml) basic custard; 1 ¾ cups (450 ml) whipping cream, well chilled

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This is a melting type of mousse, and one of the least chocolatey. It is a practical mousse to use in desserts with several components and can be frozen.

Ingredients

Weigh the chocolate according to its cocoa content:

5 ¼ oz. (150 g) bittersweet chocolate, 70 percent cocoa
Or 5 ⅔

Europe
France
Dessert
Microwave
Mediterranean

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time) (1).

Soften the gelatin sheets in a bowl of cold water (2).