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Frangelico bavarois with chocolate sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Decadent dessert with moist cake and luscious chocolate sauce.
Ingredients:
  • 185ml (3/4 cup) milk
  • 60g (1/4 cup) caster sugar
  • 3 egg yolks at room temperature
  • 80ml (1/3 cup) boiling water
  • 9.00 gm powdered gelatine
  • 125ml (1/2 cup) Frangelico liqueur
  • 185ml (3/4 cup) thickened cream
  • 6 rolled wafers with hazelnut creme filling (Betta brand) or coconut macaroons, to serve
  • 100g good-quality dark chocolate, chopped
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Arrange six 125ml (1/2-cup) metal or ceramic moulds neatly on a tray.
  • In a small heavy-based saucepan, gently heat the milk until it just starts to boil.
  • Combine sugar and egg yolks in a large heatproof jug. Whisk until thick and pale, then slowly whisk in the hot milk.
  • After straining the egg mixture back into the saucepan, gently cook it over low heat for 8 minutes, stirring constantly with a wooden spoon until it lightly coats the back of the spoon. Be careful not to let it boil to avoid curdling. Take it off the heat and let it cool for 10 minutes before using.
  • First, pour the boiling water into a heatproof jug and sprinkle the gelatine over top. Stir with a fork until the gelatine dissolves completely. Let it cool for 5 minutes. Then, mix the gelatine mixture and liqueur into the cooled custard until well combined.
  • Grab an electric beater and whip the cream in a medium bowl until soft peaks form. Next, gently fold the custard into the cream in two separate batches using a large metal spoon.
  • Pour the custard mixture into the molds, cover with plastic wrap, and refrigerate for at least 8 hours or overnight until set.
  • For the chocolate sauce, melt the chocolate and cream in a heatproof bowl over simmering water until smooth, stirring occasionally for about 5 minutes. (Refer to microwave tip if needed.)
  • To serve, briefly dip the base of the moulds in boiling water, then gently run a knife around the bavarois edges. Invert onto plates and drizzle 1 1/2 tablespoons of chocolate sauce on each. Serve with wafers or macaroons.

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