A Creamy Chocolate Gem

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 A creamy chocolate gem to be enjoyed

They are small joys that can be enjoyed whenever you wish, while reading a book, while you are at the computer, together with your friends. They are small chocolates with Bavarian cream filling covered with a sweetened and flavored raspberry gela­tin.

A Creamy Chocolate Gem

Despite everything I’m happy with my result, I say despite because last week I was home because both my children had this flu that knocked out most of Pennsylvania for about a week despite the vaccinations. To make it better I also got sick and even now I still feel a bit congested.

I had promised myself that I would post a dessert for you guys on Valentine’s Day.

And that promise is a raspberry cake with lemon-flavored Bavarian cream.

And then?

Well, I tried to do it in those days of that bitter week.

It was a disaster, a real disaster, I could hardly make the cream, but the some I did make was pretty good, the raspberry gelatin, I finally mastered after many attempts because I forgot to solidify gelatin, was finally done. The short crust pastry burnt because I forgot it inside the oven, fortunately the glaze did not suffer.

I assembled everything and put it in the freezer. After three hours, I was ready to glaze the cake, perfect, and prepare everything. I got the cake out of the freezer, then removed it from the mold, and placed it on the grill to glaze.

With the appropriate spatula, I removed it from the grill but, then I dropped the cake uuuggghhhh! I wanted to scream!

I knew I shouldn’t of set foot in the kitchen that day, I was so sick, but I wanted to get up and do something!

After that I didn’t even open the door to the kitchen for a good couple days; I closed the door, took a book, and just sprawled myself on the couch.

Luckily, I made extra Bavarian cream before the fiasco, I couldn’t wait to get better and make these gems with you guys and so here I am!

A Creamy Chocolate Gem

Prep Time40 mins
Resting Time5 hrs
Course: Dessert
Keyword: bavarian cream, chocolate, dessert


Bavarian (Bavarese) Cream

  • 250 ml whole milk 8.4 fl oz
  • 500 ml whipping cream 17 fl oz
  • 4 yolks
  • 150 g sugar 5.3 oz
  • 15 g granulated gelatin 1 tbsp
  • grated orange peel

Raspberry Puree

  • 500 g raspberries 17.6 oz
  • 5 tbsp sugar

Raspberry Puree

  • 200 g raspberry puree 7.05 oz
  • 20 g sugar 1.25 tbsp
  • 3 g gelatin 0.11 oz

Chocolate and Mascarpone Cream

  • 400 g dark chocolate 14 oz
  • 150 g mascarpone cheese 5.3 oz
  • 100 g whipping cream 3.5 oz
  • 40 g powdered sugar


Bavarian Cream

  • Soak the gelatin in cold water for more than 15 minutes.
  • Slightly beat the egg yolks with sugar and avoid making
  • Pour the milk into the eggs and cook up to 82°C (179.6°F).
  • Add the squeezed gelatin and mix well until all is dissolved, after filtered with a
    colander and let it cool.
  • In the meantime, whip the cream and incorporate it
    gently into the compost that it was cooled to 30°C (86°F).

Raspberry Puree

  • Put the raspberries in a saucepan with the sugar, cook stirring until the syrup is formed, remove from the heat and blend with an immersion blender.
  • Add a few drops of lemon and filter.

Raspberry Jelly

  • Hydrate the gelatin with cold water for 10-15 minutes.
  • Heat the Raspberry Puree in a saucepan with the sugar and
    mix until the sugar melts.
  • Add the hydrated and squeezed gelatin to the puree and mix
    until it dissolves.

Chocolate and Mascarpone Cream

  • Dissolve the dark chocolate in bain-marie.
  • Whip the cream with the powder sugar.
  • Add the mascarpone cheese continuing to whip.
  • Mix the mascarpone cream with the melted chocolate until you
    get a homogeneous mix.


  • Scoop the Bavarian cream and the melted chocolate in two
    different piping bags, and fill a 6 Square silicone cake baking mold.
  • Freeze for 3-5 hours.
  • After, dip the square of frozen chocolate and bavarese cream inside the
    raspberry jelly still liquid and leave to solidify for a while.


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