Are you looking for a Chocolate dessert to entertain your guests? I am confident your guests will enjoy this dessert. It is rich but not heavy. It’s based on my ‘Basic Bavarois’ recipe. As I added Dark Chocolate, it has firmer texture than Basic Bavarois. I added Vanilla Extract today, but you can add Brandy OR Rum for grown-ups.


4 to 5 Servings


2 teaspoons Gelatine Powder
2 tablespoons Water
2 Egg Yolks
6 tablespoons Caster Sugar
1 teaspoon Vanilla Extract *OR 1 tablespoon Rum, Brandy, etc.
1 cup Milk
2 tablespoons Cocoa Powder
50g Dark Chocolate *coarsely chopped if you use a block
200ml Thickened Cream *softly whipped
Shaved Dark Chocolate for topping *optional
*Note: You can decorate Chocolate Bavarois with Berries OR Whipped Cream, etc.

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak.
  2. Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add the soaked Gelatine and mix until Gelatine dissolves completely.
  3. Place Egg Yolks, Sugar and Vanilla in a large heatproof bowl, and whisk until thick and pale. Gradually add the hot Milk mixture and whisk well. Return the mixture to the saucepan.
  4. Heat the mixture over medium low heat, whisking constantly, until slightly thickened. DO NOT boil it. Remove from heat. *Note: This process is optional. As Egg Yolks can be cooked by the hot Milk mixture, you don’t need to heat it if you prefer.
  5. Add Cocoa Powder and Chocolate, and whisk well until smooth. Then cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
  6. When the mixture has started thickening, add softly whipped Cream, and mix to combine.
  7. Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set. Before serve, I added some shaved Chocolate on top, but you can decorate as you like.