Double Chocolate Bavarian Cream or Bavarois (双巧克力慕斯杯)



I think a lot of readers may think that I am a blogger who only blogged traditional Chinese cuisines.. Hmmm, I do have passion for traditional cuisines but during celebrations, I do have the urge to prepare something slightly complicated than what I usually blogged..


Today is Mother Days and I want to take this opportunity to wish all mothers and grandmothers a Happy Mothers Day 2015.. For this joyous occasion, I have decided to pick a dessert from my favourite dessert book and prepared for my wife…


I showed her the recipe book and told her that I am going to prepare this for the family for Mother day’s celebration .. She concurred and it took me about 8 hours to get the desserts ready.. Frankly speaking, I do not like to prepare this type of elegant dessert as it takes a lot of planning and patience, waiting for the custard to set is something that really tests my patience..


This is a custard, pudding or mousse like dessert… It taste really good when I took my portion and I have no hesitation  recommending readers to prepare for your loved ones… It is creamy, not overly sweet and it just flows down your throats.


“Bavarian cream, Crème bavaroise or simply Bavarois is a dessert similar to pastry cream but thickened with gelatine or isinglass instead of flour or corn-starch, and flavoured with liqueur. Bavarian cream is lightened with whipped cream when on the edge of setting up, before being moulded, for a true Bavarian cream is usually filled into a fluted mould, chilled until firm, then turned out onto a serving plate. By coating a chilled mould first with a fruit gelatine, a glazed effect can be produced. Imperfections in the unmoulding are disguised with strategically placed fluted piping of crème Chantilly.In the United States, it is not uncommon to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse.” (Source:


Unlike the French authentic version that need to unmould and served with sauces, I have followed the American version of serving using dessert cups. It is more convenience for serving this way.



Recipe adapted from: Chocolate Bavarois – “The Essential Dessert Cookbook Page 25 Published by Murdoch Books, 2007”

Servings: About 6-8 dessert cups of  depending on size


  • 100 grams of good quality dark chocolate , chopped
  • 170 grams or ml of fresh milk
  • 160 grams of ml of fresh cream for whipping
  • 40 grams of white sugar
  • 2 egg yolks
  • 1/2 tablespoon of gelatine


  • 100 grams of good quality white chocolate , chopped
  • 170 grams or ml of fresh milk
  • 160 grams of ml of fresh cream for whipping
  • 40 grams of white sugar
  • 2 egg yolks
  • 1/2 tablespoon of gelatine



PicMonkey Collage1

  • Put the milk and chocolate in a pan, stir over low heat until the chocolate have melted and until the milk started to boil. Off the heat and set aside.

  • Beat the sugar and egg yolk for 1-2 minutes until light . Meanwhile, put 2 tablespoons of water in a bowl and sprinkle the gelatine on top as even as possible and leave it to go spongy.

PicMonkey Collage2

  • Pour the melted chocolate milk mixture on to the beaten eggs. Whisk for a minute until well combined. Transfer these mixtures back into the pan, add the gelatine, stir under low heat until the mixtures thickens slightly. As long as the mixture coats the wooden spoon, it is consider done. Transfer out to a big bowl and chilled in the refrigerator until the mixture is cold but not set..

PicMonkey Collage3

  • Beat the cream until soft peak form. When the mixture is cold enough, fold the cream into the mixture until well combined. Transfer the mixture to the dessert cups. Chilled until set before performing the next step. It may took 3-4 hours. However, as long as the top part is firm enough, you can proceed to do the white part if you are rushing for time. The white part is also optional. Original recipes have only chocolate portion only.

  • Perform the same for the white chocolate portion.  Pour the white chocolate mixture on top of the dark chocolate Bavarois. Before pouring, ensure the dark chocolate  top portion is already firmed. Chilled the double chocolate Bavarois until firm, best to leave it overnight or at least 4-6 hours.



I personally think that this is a presentable dessert that will show sincerity to your loved ones. It is a bit laborious and you need lots of love and patience to get it done.. You pay a small fraction of outside price to get a restaurant style dessert.. Why not give it a try ? Best of all, you can’t purchase it elsewhere besides the classy restaurant or homemade..


Hope you like the post today, cheers and have a nice day.



One thought on “Double Chocolate Bavarian Cream or Bavarois (双巧克力慕斯杯)

  1. Pingback: Thanksgiving and Christmas 2015 Special Compilation (2015 圣诞节特别汇编) | GUAI SHU SHU

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