Bavarese al Cioccolato (Italian Chocolate Bavarian Cream)

• 3 pieces Gelatin sheets
• 300 ml Whole milk
• 1 tsp Vanilla extract
• 4 Egg yolk
• 70 g Caster sugar
• 150 g Dark baking chocolate
• 250 ml Double cream
• 2 tsp Cocoa powder

1. Soak the gelatin sheets in a bowl of cold water for 5 minutes until softened. Meanwhile, set out 4 moulds or glasses on a tray so they are ready to fill.
2. Warm the milk in a saucepan over a low heat until steaming but not boiling. Stir in the vanilla extract, then take the pan off the heat.
3. In a mixing bowl, whisk the egg yolks and caster sugar until slightly paler and smooth. Slowly whisk in the warm milk, then pour everything back into the saucepan.
4. Cook the custard over a low heat, stirring constantly with a whisk, for 6 to 10 minutes until it thickens enough to coat the back of a spoon. Do not let it boil.
5. Take the pan off the heat and add the dark baking chocolate, stirring until fully melted and glossy. Lift the gelatin from the water, squeeze out excess water, and stir it into the hot chocolate custard until dissolved.
6. Strain the mixture through a sieve into a clean bowl to remove any lumps. Leave to cool for 20 to 25 minutes, stirring occasionally, until it is just warm and starting to thicken slightly.
7. Whip the double cream to soft peaks. Fold the whipped cream into the cooled chocolate custard in two additions until no streaks remain.
8. Divide the mixture between the moulds or glasses and level the tops. Chill for at least 3 hours, or until fully set and gently wobbly.
9. To serve, dust each bavarese with cocoa powder. Serve straight from the glasses, or unmould onto plates if you used moulds.

Made this recipe? Rate it — a comment is optional.