Bavarian Chocolate Cream – All Tastes German

Looking for the perfect chocolate dessert? It might be Bavarian Chocolate Cream! The elegant German dessert is rich and creamy, but still light and fluffy.

This traditional German chocolate dessert tastes just like those found in Germany’s finest restaurants. The cream has a delightful chocolate flavor and a lovely creamy mouthfeel thanks to delicious cream and high-quality dark chocolate.

Traditionally Bavarian Cream has a vanilla flavor. Over the course of the past half-century, a great number of novel flavors have emerged. Strawberry Bavarian cream, coffee Bavarian cream, and raspberry Bavarian cream are three of the most popular variations.

You can find the recipe for traditional vanilla Bavarian Cream as well as the recipe for White Chocolate Bavarian Cream on this site. You may also be interested in my recipes for Bavarian Cream Cake and Donuts Filled with Bavarian Cream.

Check out my top 31 German Desserts – Ultimate List of Authentic German Dessert Recipes. You will find many childhood favorites and popular desserts from German restaurant menus.

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What Does Chocolate Bavarian Cream Taste Like?

Bavarian chocolate some cream is a tender, fluffy dessert that has a subtle, elegant chocolate flavor. It is not as chocolatey as puddings or chocolate mousse. This is why it is used in fine cakes and German Torten, as its flavor does not overpower other flavors but harmonizes well with them.

What Is the difference between a Mousse and Bavarian Cream?

Bavarian cream and mousse have similar ingredients and the texture is also similar. The biggest difference is that Bavarian cream is made with gelatin while mousse is made without gelatin. Traditionally Bavarian cream is made just with egg yolks. Mousse recipes come in different variations, some call for whole eggs, some for only egg yolks or and some for only egg whites.

How is Bavarian Chocolate Cream Called in German?

Bavarian Chocolate Cream is called Bayerische Schokoladencreme or Schoko Bayrisch Creme in German.

How Do You Pronounce Bayerische Creme in German?

Click on the play button to listen how to pronounce Bayerische Creme in German.

Ingredients

This traditional German delicacy calls for only a few easy to find ingredients.
It is essential that you use products of a high quality because that will have a significant impact on the flavor.

Chocolate Bavarian Cream Ingredients: chocolate, heavy cream, salt, eggs, vanilla extract, gelatine, powdered sugar, water or Kirschwasser.
  • Gelatin powder – make sure to use unflavored gelatin powder.
  • Kirschwasser – Kirschwasser also known as Kirsch is a German Cherry Brandy. The addition of Kirschwasser will give your dessert a wonderful flavor. But if you don´t want to use Kirschwasser you can use water instead and it will still taste amazing.
  • Heavy cream – I like to use cream with high fat content for this dessert, but you can cut calories by using cream with a lower fat content.
  • Egg yolks – make sure to only use fresh, high-quality eggs for this dessert.
  • vanilla extract – I prefer to use vanilla extract for the chocolate version of this dessert, but use vanilla pods for the vanilla Bavarian cream.
  • Powdered sugar – will guarantee a smooth texture.
  • Dark chocolate My favorite choice is a 70%, high quality chocolate, ie Lindt. You can choose a higher percentage but probably want to adjust the sugar amount.

See recipe card for quantities.

Equipment

  • Large pot
  • Large stainless-steel bowl or other heat proof bowl
  • Small heat proof bowl
  • Whisk or hand mixer with whisk attachment
  • Spatula
  • Teaspoon
  • Tablespoon
  • Measuring cup
  • Dessert glasses (optional)

Easy Step-by-Step Recipe Instructions

These easy steps will show you the preparation of authentic German Chocolate Bavarian cream.

beating heavy cream to soft peaks.

Add heavy cream to a bowl and whisk until soft peaks form. Make sure to don´t beat heavy cream to stiff peaks.

blooming gelatine.

Place Kirschwasser or water to a small heat proof bowl and sprinkle gelatin evenly over the surface. Set aside and allow to sit for 5-10 minutes to bloom the gelatin.

egg yolks and powdered sugar in a mixing bowl with a whisk.

Add the egg yolks with powdered sugar and vanilla extract to a heat proof bowl.

whisking egg yolks with sugar and vanilla extract.

Beat with a hand mixer or whisk until light and fluffy.

chocolate pieces in a small glass bowl.

Place the chocolate into a heat proof bowl and place for 30 seconds into the microwave. Stir and place in 15 seconds increments into the microwave until melted.

beating egg yolk mixture over double boiler.

Add about 1-inch of water to a saucepan, that is smaller than your mixing bowl, and bring the water to a light simmering but avoid boiling.

mixing gelatine into melted chocolate.

Place the gelatin for 15 seconds into the microwave and mix well, then add to the chocolate and combine.

mixing chocolate gelatin mixture into egg yolks.

Add half of the chocolate to the egg mixture and mix well. Then add the remaining chocolate and mix well again.

mixing chocolate into Bavarian cream mixture.

Mix in about ⅓ of the whipped cream and then add fold in the remaining whipped cream in two increments.

folding heavy cream into Bavarian chocolate batter.

Fill the Bavarian cream into small desert glasses or a bowl and allow to sit refrigerated for at least 2 hours or overnight.

Hint: make sure that the water in the double boiler never comes to a hard boil. Keep it on a light simmer. Also make sure that your bowl does not touch the water in the pot, this could cause the eggs to scramble.

Substitutions

Make this recipe your own by adjusting to your taste or nutritional preferences.

  • Kirschwasser – Instead of Kirschwasser you can flavor the cream with whisky, brandy, Grand Marnier, or cognac.
  • Without Gelatin – you can use Agar Agar powder instead of gelatin. Make sure to check your package instructions for substitution ratios.
  • Vegan – the dessert works well made with vegan cream substitute or coconut cream.
Bavarian chocolate cream in dessert glasses with strawberry and cookie stick.

Variations

Try these variations to give the cream a new flavor twist.

  • Coffee – add a teaspoon of instant coffee powder to the chocolate to intensify the chocolate flavor with a hint of coffee aroma.
  • Orange – orange zest or a teaspoon of orange extract adds a wonderful orange hint to the fine chocolate taste.

Try this vanilla Bavarian Cream – Authentic German Recipe on my website! Or make the vanilla and chocolate version and add the dessert in layers to decorative dessert glasses for an especially festive look.

filling Chocolate Bavarian Cream into desert glasses.

Storage

The cream tastes best the next day, but keeps refrigerated for up to 5 days.

Bavarian cream freezes well. Fill the cream into individual molds or freezer safe containers and allow to defrost in the fridge.

How To Serve Bavarian Chocolate Cream

You can serve this German dessert just as is or with a simple dollop of whipped cream. When I want to give the dessert a layer of fruity taste, one of my favorite things to do is to add fresh berries or sliced ​​bananas.

In addition to that, it is delicious to serve it with a fruit sauce such as this Raspberry Sauce. More indulgent options include Rote Gruetze in the summertime and Glühwein Grütze during the holidays.

My Top tip

This cream can be used as frosting for cakes and cupcakes. It’s also delicious when used as a filling for donuts and pies.

Recipe

Bavarian chocolate cream in dessert glass with handle, with strawberry and cookie stick.

Chocolate Bavarian Cream

Chocolate Bavarian cream is a light, fluffy, tender dessert. It is perfect as a dessert for special occasions or can be used as filling and frosting for cakes and pies.

Prep Time 20 mins

Cook Time 10 mins

2 hrs

Course Cakes, dessert

Cuisine German

Servings 6

Calories 434 kcal

Ingredients

  • 1 ½ tsp. gelatin powder
  • 1 tbsp. Kirschwasser (German Cherry Brandy) or water
  • 2 cups heavy cream
  • 5 egg yolks
  • 1 tsp. vanilla extract
  • ½ cup powdered sugar
  • 3.5 oz. dark chocolate 70% high quality ie Lindt

Instructions

  • Add heavy cream to a bowl and whisk until soft peaks form.

  • Place Kirschwasser or water to a small heat proof bowl and sprinkle gelatin evenly over the surface. Set aside and allow to sit for 5-10 minutes to bloom.

  • Add the egg yolks with powdered sugar and vanilla extract to a heat proof bowl and beat until light and fluffy.

  • Add about 1-inch of water to a saucepan, that is smaller than your mixing bowl, and bring the water to a light simmering but avoid boiling.

  • Place your egg yolk mixture on top and heat to a minimum of 140 F while whisking constantly.

  • Place the chocolate into a heat proof bowl and place for 30 seconds into the microwave. Stir and place in 15 seconds increments into the microwave until melted.

  • Place the gelatin for 15 seconds into the microwave and mix well, then add to the chocolate and combine.

  • Add half of the chocolate to the egg mixture and mix well. Then add the remaining chocolate and mix well again.

  • Mix in about ⅓ of the whipped cream and then add fold in the remaining whipped cream in two increments.

  • Fill the Bavarian cream into small desert glasses or a bowl and allow to sit refrigerated for at least 2 hours or overnight.

Nutrition

Serving: 1PortionCalories: 434kcalCarbohydrates: 20gProtein: 7gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 2gMonnounsaturated Fat: 9gCholesterol: 252mgSodium: 31mgPotassium: 93mgFiber: 1gSugar: 17gVitamin A: 1383IUVitamin C: 1mgCalcium: 73mgIron: 1mg

Keyword Chocolatey, fluffy, light, tender

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German Chocolate Mousse

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