Chocolate and Coffee Bavarois

chocolate and coffee bavarois_page

Serves 6-8

4 egg yolks
1/4 cup/50 g/2 oz sugar
5 ml/1 tsp vanilla essence (extract)
2 1/2 cups/568 ml/1pt milk
1 1/2 cups/175 g/6 oz plain chocolate, grated
15 ml/1 tbsp coffee essence
2 tbsp/15 g/1/2 oz powdered gelatín
60 ml/4 tbsp cold water
1/3 cup/150 ml/1/4 pt double (table)cream
1/3 cup/150 ml/1/4 pt single (half and half or Cereal) cream
2 egg whites
whipped cream
shaved chocolate


[1] Beat together the egg yolks, sugar and vanilla essence until pale and fluffy.

[2] Warm the milk. Stir into the egg yolk mixture. Put into adouble saucepan or a bowl over a pan of hot water. Stir gently until the mixture thickens.

[3] Stir the chocolate and coffee essence into the custard. Stir until completely dissolved. Remove from heat.

[4] Put water into a bowl and add the gelatine. Place over a pan of hot Water and stir until dissolved. Cool slightly.

[5] Stir the gelatine into the chocolate custard. Leave until the mixture begins to thicken.

[6] Whisk the creams together until thick. Whisk the egg whites until stiff.

[7] Fold the cream into the chocolate mixture.

[8] Fold the egg whites into the mixture thoroughly.

[9] Pour into a lightly-oiled approx 8-in/1,5-l/2,5 pt mould. Chill until set.

To serve

Turn Bavarois out on to a serving plate. Decorate with piped whipped cream and shaved chocolate.