Spiced Chocolate Bavarian Cream
Indulge in the luxurious decadence of Spiced Chocolate Bavarian Cream, a dessert that blends silky smooth texture with the warm, aromatic flavors of cinnamon, nutmeg, and cardamom. This refined recipe features 70% dark chocolate, creamy whipped folds, and a delicate infusion of spices for a rich yet balanced taste that will captivate your senses. Perfectly set with just the right amount of gelatin, this classic French dessert is elevated to an elegant masterpiece. Ideal for dinner parties or special occasions, it pairs beautifully with a touch of whipped cream or cocoa dust for a show-stopping finish. Whether served in elegant ramekins or stylish glasses, this chilled treat is a must-try for dessert lovers seeking indulgence with a hint of spice.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- 1 cup Granulated sugar
- 4 large Egg yolks
- 2 tablespoons Unsweetened cocoa powder
- 6 ounces Dark chocolate (70% cocoa), finely chopped
- 2.5 teaspoons Powdered gelatin
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cardamom
- 1 teaspoon Vanilla extract
- 3 tablespoons Cold water
Instructions
In a small bowl, sprinkle the powdered gelatin over the cold water and let it bloom for 5-10 minutes.
In a medium saucepan, combine the milk, cocoa powder, ground cinnamon, ground nutmeg, and ground cardamom. Heat gently over medium heat until the mixture begins to steam, stirring frequently. Do not let it boil.
In a separate bowl, whisk together the egg yolks and granulated sugar until thick and pale.
Slowly pour the hot milk mixture into the egg yolk mixture in a thin stream, whisking constantly to temper the yolks.
Return the mixture to the saucepan over low heat and cook, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F or 75°C). Remove from heat immediately.
Add the bloomed gelatin to the hot custard and stir until completely dissolved.
Add the chopped dark chocolate to the custard and stir until melted and smooth. Stir in the vanilla extract.
Allow the mixture to cool to room temperature, stirring occasionally.
Meanwhile, whip the heavy cream to soft peaks in a chilled mixing bowl.
Once the chocolate mixture has cooled, gently fold in the whipped cream in thirds until fully incorporated and smooth.
Divide the mixture evenly into serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until set.
Serve chilled, optionally garnished with fresh whipped cream, chocolate shavings, or a dusting of cocoa powder.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.1 g | 333% | |
| Saturated Fat | 149.5 g | 748% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 253.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 560 mg | 43% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
