Recipe of the week – Chocolate Bavarois


Chocolate Bavarois

We have been looking after the neighbors chickens this week so have a surplus of eggs.   I thought this recipe would be a perfect way to use some.    I will make a pavlova with the left over egg whites.

Ingredients you will need ...

Serves 6

  • 75gMortimer Dark Chocolate Powder
  • 300ml milk
  • 2 tablespoons strong hot coffee
  • 1 tablespoon gelatine powder
  • 4 egg yolks
  • 100g caster sugar
  • 150ml double cream
  • Recipe instructions
    Dissolve the gelatine in the hot coffee.
    Heat the milk in a pan, add the chocolate powder and whisk until dissolved.  Remove from the heat.
    With an electric mixer, beat the egg yolks and sugar in a large mixing bowl until they form a thick ribbon.
    Slowly beat in the chocolate milk, followed by the gelatine.
    Pour the mixture back into the pan and stir constantly over a moderate heat, until the mixture coats the back of the spoon.
    Strain into a bowl through a sieve and leave to cool, but not set.
    Pour the cream into the bavarois mixture and whip gently until incorporated.
    Pour into a pudding dish and put in the fridge for at least 2 hours to set.

    Cooking tips
    This is one of the girls favourite puddings and although I say it should serve 6, when you take seconds into consideration they would say it just serves 5!
    For a dinner party this can be served in individual pudding glasses.   It can also be made a day ahead.

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.


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