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Dessert

Chocolate Bavarian Cream

A chilled chocolate custard made with gelatin, milk, cream, chocolate, sugar, and vanilla.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Chocolate Bavarian Cream

Ingredients

Directions

Prepare

  1. Soak gelatin in ½ cup cold water until soft.

  2. Whip the cream.

  3. Grate the chocolate.

  4. Put milk on to boil.

Make the mixture

  1. When boiling, add the chocolate and gelatin; stir until dissolved.

  2. Take from the fire; add the sugar and vanilla.

  3. Turn into a basin to cool; stir continuously until it begins to thicken.

  4. Add the whipped cream; stir carefully until thoroughly mixed.

Set and serve

  1. Turn into molds and set away to harden.

  2. Serve with whipped cream placed around the base.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Chocolate
Provides the main flavor and richness of the cream.
Gelatin (in the method)
Sets the liquid cream into a firm, sliceable body as it cools.
Whipped cream (in the method)
Adds lightness and a soft, airy texture to the set cream.
Milk (in the method)
Forms the liquid base that the chocolate and gelatin dissolve into.
Sugar (in the method)
Adds sweetness that balances the bitterness of the chocolate.

The step that matters

Stir the cooling mixture until it just begins to thicken, then fold in the whipped cream gently. Gelatin sets as the mixture cools, so folding in cream at the right thickness keeps the cream evenly mixed. Stirring too vigorously after that deflates the whipped cream and makes the set cream denser.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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