Chocolate Bavarois

Hey Guys! It’s Chef Z’s Birthday! So, to celebrate the occasion, I’m going to be a responsible blogger. On my birthday. BECAUSE I LOVE YOU GUYS.

A month or so ago, I picked up a cookbook called Cooking Essentials by Jane Price. I’m not normally a fan of generalized cookbooks, but this had pretty pictures and the recipes looked interesting. So, one day, when I had the kitchen all to myself, I pulled out a few recipes and cooked them up for review by a few good friends of mine. ALL of them were delicious, even with my minor alterations. So, long story short, or not so short,  go pick up Price’s cookbook. It’s totally worth it.

One dessert that I pulled out of Price’s Cooking Essentials was a recipe for Chocolate Bavarois; a rich, light-textured, mousse-like dessert. Please note, you WILL need and electric mixer (hand-mixer is fine). So, let me share with you:

Chocolate Bavarois
(Recipe taken from Cooking Essentials: Appetizers, Entrees, and Desserts from Around the World by Jane Price)

1 1/3 cups chopped good-quality dark chocolate
1 1/2 cups whole milk
4 egg yolks, at room temperature
1/3 cup sugar
1 tablespoon gelatin
1 1/4 cups whipping cream

Combine the chocolate and milk in a small saucepan. Stir over low heat until the chocolate has melted and the milk just comes to a boil. Remove from heat.

Beat the egg yolks and sugar until combined. Gradually add the hot chocolate milk, whisking until combined. Return to a clean saucepan and cook over low heat until the mixture thickens enough to coat the back of a wooden spoon. Do not allow to boil. Remove from heat.

Put 2 tablespoons water in a small heatproof bowl, sprinkle the gelatin in an even layer over the surface, and leave to go spongy. Stir into the hot chocolate mixture until dissolved.

Refrigerate until the mixture is cold, but not set, stirring occasionally.

Beat the whipping cream until soft peaks form, then fold into the chocolate mixture in two batches. Pour into six 1-cup glasses and refrigerate several hours, or overnight, until set.

Of course, how you garnish is up to you. I chose to use chocolate shavings, a raspberry, and a mint leaf.

It’s not the easiest recipe to complete, but if you are able to, it is WELL worth the result of rich, chocolatey goodness.

Keep cookin’!
~ Chef Z

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