Best 3 Faux Chocolate Bavarian Cream Recipes
Indulge in a symphony of flavors with our Faux Chocolate Bavarian Cream, a delightful dessert that artfully blends the richness of chocolate with the lightness of Bavarian cream. This culinary masterpiece is a symphony of textures and flavors, featuring a creamy filling enveloped in a delicate chocolate glaze. It's a treat that tantalizes the taste buds and elevates any occasion.
Discover the versatility of this dessert as we present variations that cater to diverse dietary preferences. The classic Faux Chocolate Bavarian Cream is a timeless favorite, crafted with a luscious chocolate filling and a glossy chocolate glaze. For those seeking a lighter indulgence, the Reduced-Fat Faux Chocolate Bavarian Cream offers a guilt-free alternative without compromising on taste.
Embrace the vibrant flavors of the Raspberry Swirl Faux Chocolate Bavarian Cream, where bursts of raspberry coulis dance harmoniously with the creamy chocolate filling. Experience a tropical twist with the Coconut Faux Chocolate Bavarian Cream, where the subtle sweetness of coconut complements the richness of chocolate.
No matter your dietary preferences or flavor inclinations, our Faux Chocolate Bavarian Cream collection promises an extraordinary dessert experience. Prepare to be captivated by its velvety texture, decadent flavors, and stunning presentation.
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.
Nutrition Facts : ServingSize 1 Portion, Calories 434 kcal, Carbohydrate 20 g, Protein 7 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 252 mg, Sodium 31 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 11 g
CHOCOLATE BAVARIAN CREAM
This rich and decadent chocolate Bavarian cream is perfect for a Valtentine's or special occasion dessert and is perfect for making ahead.
Provided by Amanda
Categories Dessert
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417 kcal, Carbohydrate 37 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 185 mg, Sodium 43 mg, Fiber 4 g, Sugar 29 g, UnsaturatedFat 9 g, ServingSize 1 serving
SEMISWEET CHOCOLATE BAVARIAN CREAM
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
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use a Thermometer: When making the custard base, use a thermometer to ensure that it reaches the correct temperature. This will help prevent the custard from curdling.
- Strain the Custard: After cooking the custard base, strain it through a fine-mesh sieve. This will remove any lumps and ensure a smooth texture.
- Chill the Custard: Before adding the whipped cream, chill the custard base for at least 4 hours. This will help it set and thicken.
- Use Fresh Whipped Cream: For the best results, use freshly whipped cream. This will give the mousse a light and airy texture.
- Fold the Whipped Cream: When adding the whipped cream to the custard, fold it gently. This will help prevent the mousse from deflating.
- Chill the Mousse: Before serving, chill the mousse for at least 2 hours. This will help it set and firm up.
- Garnish with Chocolate Shavings: For a finishing touch, garnish the mousse with chocolate shavings. This will add a touch of elegance and flavor.
Conclusion:
Faux 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 own preferences. With its rich chocolate flavor and creamy texture, this mousse is sure to be a hit with your family and friends.
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