Skip to main content
Dessert

Chocolate Bavarian Cream

Chocolate Bavarian Cream is a chilled dessert made with milk, cream, chocolate, gelatin, sugar, vanilla, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Bavarian Cream

Ingredients

Directions

Prepare

  1. Soak the gelatine in water for 30 minutes.

  2. Whip the cream and grate the chocolate.

Make the custard

  1. Boil the milk, then add the chocolate and soaked gelatine.

  2. Stir until dissolved, then remove from heat.

  3. Add the sugar and vanilla, and cool while stirring until it thickens.

  4. Gently fold in the whipped cream until well combined.

Set and serve

  1. Pour into a mold and refrigerate to harden.

  2. Serve with whipped cream around the base.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the liquid cream into a firm, sliceable structure as it cools.
Cream
Adds richness and a light, airy texture when folded in whipped.
Milk
Forms the liquid base that the chocolate and gelatine dissolve into.
Chocolate
Provides the main flavour and dark colour of the cream.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Dissolving the gelatine. Gelatine must fully dissolve in the hot milk without boiling after it is added, or it will not set evenly. Stir until no granules remain before removing from heat.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes