1cup (¼l) milk

1cup (¼l) cream

2 eggs

½ cup (3oz/75g) sugar

1 vanilla pod, seeds only

6 leaves gelatin soaked in water for 10 minutes.

⅓ cup (2oz/50g) Genauva extra dark chocolate

Chocolate bavarois

Chocolate bavarois


  • Heat the milk, half of the sugar, vanilla and chocolate in a pan until it comes to the boil
  • Beat the egg yolks with the rest of the sugar
  • Mix the eggs and the chocolate milk and bring to the boil, set aside
  • When the gelatin has softened, remove it from the water and dissolve in a bit of hot water
  • Add the dissolved gelatin to the mixture and let it cool
  • whisk the egg whites until stiff peaks form when the whisk is removed
  • whisk the cream until stiff peaks form when the whisk is removed
  • Fold the cream and egg white gently into the mixture
  • Fold a last time when the bavarois starts to clot
  • Rinse the mold with water and spoon the mixture into the mold
  • Transfer the bavarois to the fridge for 4 hours
  • Carefully invert onto a plate and remove the mold.

Enjoy your own made Chocolate bavarois !

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