Best 6 Semisweet Chocolate Bavarian Cream Recipes

CHOCOLATE CHARLOTTE

Steps:

• Filling: Place chocolate in a medium heatproof bowl. In a small bowl, sprinkle gelatin over 2 tablespoons milk; let stand until softened, about 5 minutes. In another medium bowl, whisk together egg yolks and granulated sugar.
• Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add one-third of cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly; return to saucepan. Cook over medium heat, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat and stir in gelatin mixture. Strain mixture through a fine-mesh sieve into bowl with chocolate; let stand until softened, 1 minute. Stir until smooth. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks and gently fold into custard. Refrigerate until ready to assemble, up to 1 day.
• Ladyfingers and Cake Layers: Preheat oven to 350 degrees. Using a pencil and ruler, make a template that will be the guide for piping ladyfingers and cake layers: On a piece of parchment, draw two sets of parallel lines spaced 3 1/2 inches apart. On a second piece of parchment, trace three 5-inch circles. Place each piece of parchment, pencil-side down, on an unrimmed baking sheet. Sift together flour and 1/4 cup cocoa into a medium bowl.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and vanilla on medium speed until frothy. Increase speed to high and gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form, about 3 to 5 minutes. In a separate bowl fitted with the whisk attachment, beat egg yolks with remaining 1/4 cup granulated sugar until thick and pale yellow, about 2 minutes. Gently fold egg-yolk mixture into egg-white mixture, then fold in flour mixture in three additions. Transfer to a piping bag fitted with a 1/2-inch round tip.
• Pipe ladyfingers crosswise onto prepared templates, spacing 1/4 inch apart (you'll need about 16), then pipe cake rounds, starting in center of each circle and spiraling outward until you reach edge of template. Whisk together remaining 1 tablespoon cocoa and confectioners' sugar; sift over cake rounds. Bake ladyfingers and cake rounds until firm and springy, about 14 minutes. Transfer sheets to wire racks; let cool completely.
• Assembly: Place a 6-by-3-inch cake ring on a parchment-lined baking sheet; line ring with a 20-by-3-inch parchment strip to form a collar. Bring rum and granulated sugar just to a boil in a small saucepan, stirring until sugar is dissolved; remove from heat. Place ladyfingers standing upright inside of ring, with domed sides facing out (use just enough to fit snugly). Place one cake layer at bottom of ring. Brush ladyfingers and cake with rum syrup. Pour half of chocolate filling into cake ring and top with a second cake layer. Brush cake with syrup and top with remaining chocolate filling. Top with final cake layer and brush with syrup. Refrigerate until firm, at least 4 hours or overnight.
• Just before serving, whisk cream and confectioners' sugar to soft peaks. Carefully remove charlotte from bottom piece of parchment and transfer, still in cake ring, to serving platter. Remove ring and gently peel off parchment strip. Dollop whipped cream on top of cake and sprinkle with chocolate shavings.

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.

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.

SPICED CHOCOLATE BAVARIAN CREAM

Steps:

• Place the milk in a small sauce pan with the cardamom, star anise, and cinnamon. Bring the milk to a simmer and remove from the heat. Cover and let the spices infuse into the milk for 15 minutes.
• In the mean time, whisk the egg yolks and sugar together in a medium bowl until slightly fluffy and pale in color. Set aside.
• Place the water in a small dish and sprinkle the gelatin over the water. Set aside.
• Once the spices have infused into the milk, return the milk to a medium-low heat and heat to just below the boiling point. Temper the eggs by whisking a small amount of the hot milk inches Continue to whisk and add the milk slowly. Transfer the mixture back to the saucepan and heat once more to just below the boiling point while whisking constantly.
• Remove the pan from the heat and whisk in the gelatin and salt. Let the mixture cool for a few minutes and add the melted chocolate and vanilla.
• Strain the mixture through a fine mesh sieve to remove the spices and let it cool to room temperature. Once it's cooled, whip the cream to soft peaks and fold it into the chocolate custard. Press a piece of plastic wrap onto the surface of the Bavarian Cream and chill until ready to use.

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. --------------------------------------------------------------------------------

SEMISWEET CHOCOLATE MOUSSE

Steps:

• In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.