Coffee and chocolate bavarois

(from Elyce123’s recipe box)

Source: delicious. November 2004

Cook time: 45 minutes
Serves 10 people

Categories: November

Ingredients

  • 2 x 568ml cartons single cream
  • 150g dark chocolate with 70% cocoa solids, finely chopped
  • 8 medium egg yolks
  • 2 tsp cornflour
  • 160g golden caster sugar
  • 2 x 11.7g sachets powdered gelatine
  • 1 tbsp instant espresso coffee powder
  • 4 tbsp Tia Maria or other coffee liqueur

Directions

  1. Put a 900g loaf tin in the freezer to chill.

  2. Put 1 carton of cream in a saucepan over a low heat. Add the chocolate and stir until melted. Set aside.

  3. Take 2 bowls: into each one, put 4 egg yolks, 1 teaspoon of cornflour and 80g of sugar, and beat to combine. Slowly add the hot chocolate cream to 1 bowl. stirring, then return to the pan and cook over a low heat until slightly thickened (like a fresh egg custard). Remove from the heat.

  4. Put 3 tablespoons of water in a small bowl, then sprinkle 1 sachet of gelatine into it and whisk to combine. Whisk into the warm chocolate mixture, then pour half into the loaf tin. Freeze, uncovered for about 45 minutes or until just set.

  5. When the first bavarois layer is nearly set, put the remaining carton of cream in a saucepan over a low heat. Add the coffee and warm through. Remove from the heat, then add to the other bowl with the yolk mixture, stirring to combine. Return to the pan and cook over a low heat until slightly thickened, as before. Remove from heat. Put the Tia Maria in a small bowl, sprinkle with the other sachet of gelatine and whisk to dissolve the gelatine. Mix into the warm coffee cream mixture.

  6. When the first chocolate layer has set, pour over half the coffee cream and re-freeze for another 45 minutes, or until set. (Stir the remaining creams occasionally to prevent a skin forming.) Repeat layering to create one more chocolate and one more coffee layer – each layer will take less time to set as the mixtures become cooler. Once finished, chill in the fridge for 4 hours or until set.

  7. Carefully run a sharp knife all around the bavarois to release the vacuum, then turn out onto a board. Cut into 10 slices and serve.

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