Chocolate Bavarian Cream: Classic French Dessert with Dark Chocolate

Chocolate Bavarian Cream is a silky, indulgent French dessert made from dark chocolate, whipped cream, and custard stabilized with gelatin. This elegant no-bake treat has a mousse-like texture and rich chocolate flavor, making it a show-stopping finale for any dinner or celebration. With its luxurious taste and velvety consistency, it’s perfect for both casual and formal occasions.

What Is Chocolate Bavarian Cream?

Chocolate Bavarian cream, or Bavarois au chocolat, is a classic French dessert made by combining a custard base with chocolate and gelatin, then lightened with whipped cream. It’s poured into a mold and chilled until set, resulting in a light, yet indulgent dessert. Traditionally served unmolded and decorated, it's both sophisticated and surprisingly simple to make at home.

Why Everyone Will Love This Recipe

• Rich and creamy: A perfect balance between mousse and custard.
• Decadent chocolate flavor: Made with real dark chocolate.
• No baking required: Easy to prepare and ideal for summer or make-ahead entertaining.
• Elegant presentation: Molded and topped with crunchy hazelnuts and chocolate biscuits.

Pro Tips for the Best Bavarian Cream

1. Use high-quality dark chocolate (60–70%) for best flavor and texture.
2. Soften gelatin correctly: Let it bloom fully in cold water before adding to the mixture.
3. Don’t overwhip the cream: Soft peaks give a light, airy consistency.
4. Cool the chocolate base before adding cream to avoid melting it.

Frequently Asked Questions

Can I Use Milk Chocolate Instead of Dark Chocolate?

Yes, but the result will be sweeter and less intense—adjust sugar accordingly.

What’s the Difference Between Bavarian Cream and Chocolate Mousse?

Bavarian cream is thickened with gelatin and has a custard base, while mousse relies more on whipped cream or egg whites for its structure.

Can I Make This Ahead of Time?

Definitely—prepare it up to 2 days in advance and keep it refrigerated until serving.

Do I Need to Use a Mold?

A cake ring or silicone mold works best for clean unmolding. You can also serve it in glasses for a simpler version.

How Do I Know When It’s Set?

After at least 4 hours in the fridge, the cream should be firm to the touch but still creamy when sliced.

How to Freeze

Freezing is not recommended, as the texture may change when thawed. This dessert is best enjoyed fresh.

How to Store

Store covered in the refrigerator for up to 3 days. Keep it chilled until just before serving to maintain its structure and smooth texture.

How To Make Chocolate Bavarian Cream

Step 1

Step 1

Prepare the chocolate base: In a saucepan, combine milk, dark chocolate, and vanilla. Heat until just boiling, then remove from heat.

Prepare the chocolate base: In a saucepan, combine milk, dark chocolate, and vanilla. Heat until just boiling, then remove from heat.

Step 2

Step 2

Bloom the gelatin: In a small bowl, mix gelatin with a bit of cold water. Let sit for 10 minutes to bloom.

Bloom the gelatin: In a small bowl, mix gelatin with a bit of cold water. Let sit for 10 minutes to bloom.

Step 3

Step 3

Make the custard: In a separate bowl, whisk egg yolks and sugar until smooth. Slowly pour into the warm chocolate mixture, stirring constantly.

Make the custard: In a separate bowl, whisk egg yolks and sugar until smooth. Slowly pour into the warm chocolate mixture, stirring constantly.

Cook the base: Return the mixture to low heat, stirring until it thickens slightly (do not boil). Remove from heat and let cool slightly.

Step 4

Step 4

Cook the base: Return the mixture to low heat, stirring until it thickens slightly (do not boil). Remove from heat and let cool slightly.

Add the gelatin: Stir the bloomed gelatin into the warm chocolate custard until fully dissolved.

Incorporate the cream: In another bowl, semi-whip the cream to soft peaks. Gently fold into the chocolate mixture in several additions using a spatula.

Step 5

Step 5

Add the gelatin: Stir the bloomed gelatin into the warm chocolate custard until fully dissolved.

Chill to set: Pour the mixture into a 20cm cake mold. Refrigerate for at least 4 hours or until fully set.

Step 6

Step 6

Incorporate the cream: In another bowl, semi-whip the cream to soft peaks. Gently fold into the chocolate mixture in several additions using a spatula.

Decorate and serve: Unmold the Bavarian cream onto a serving plate. Decorate with chocolate biscuits and chopped hazelnuts. Slice and enjoy chilled.