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Dessert

Bavarian Chocolate Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Bavarian Chocolate Cream

Ingredients

Directions

Prepare

  1. Soak the gelatin in cold water for two hours.

  2. Whip the cream.

  3. Drain the whipped cream.

  4. Scrape the chocolate.

  5. Boil the milk in a saucepan.

Make the chocolate custard

  1. In another small saucepan, combine the chocolate, 2 tablespoons of sugar, and 1 tablespoon of hot water; stir over medium heat until smooth.

  2. Stir the chocolate mixture into the hot milk.

  3. Add the soaked gelatin and the remaining sugar.

  4. Strain the mixture into a basin that holds at least 2 quarts.

  5. Place the basin in a pan of ice water.

  6. Stir the mixture until it cools and thickens.

  7. Gradually stir in the whipped cream, starting with half.

Mould and serve

  1. Dip the mould in cold water.

  2. Pour the cream into the mould.

  3. Chill in the refrigerator for at least an hour.

  4. Dip the mould in warm water.

  5. Turn the mould onto a flat dish.

  6. Serve with additional whipped cream.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin
Sets the chilled cream so it holds its shape when unmoulded.
Whipped cream
Adds air and richness, giving the dessert a light, creamy texture.
Chocolate
Provides the chocolate flavour and some body to the custard.
Milk
Forms the liquid base that the chocolate and gelatin are blended into.
Sugar
Sweetens the custard and balances the bitterness of the chocolate.

The step that matters

Gradually stir in the whipped cream, starting with half.. Whipped cream is full of air, and folding it in slowly into a cooled base keeps the foam from collapsing. Adding it to a hot or fully set mixture would deflate it and make the texture heavy.

“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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