Bavarian Coco-Passion-Chocolate

A colorful and exotic dessert, it's been a while!

I (still) wanted to add a little chocolate touch to the taste of the fruit.

Result: a crunchy chocolate base topped with a coconut-white chocolate mousse and a passion fruit mirror.

The passion / chocolate alliance is particularly tasty I find!

Recipe for a 25x18cm pastry frame:

Chocolate base

- Mix 300g of chocolate cookies (Roudor or Bonne Maman type).

- Add 100g of melted butter, mix and tamp at the bottom of a pastry ring, placed on your Bavarian support.

- Refrigerate for at least 1 hour.

Coconut-white chocolate mousse

- Soften 4 gelatin sheets in cold water.

- Heat 20cl of coconut milk in a saucepan.

- Meanwhile, whisk 3 egg yolks with 50g caster sugar.

- Pour the milk over the yolks, stirring, then return to the saucepan and add the softened gelatin sheets.

- Leave to thicken and put off the heat.

- Pour 200g of white chocolate into pieces, let melt and mix.

- Whip 40cl of whole liquid cream into whipped cream.

- Incorporate this whipped cream into the previously warmed coconut-choco cream.

- Pour this cream over the chocolate biscuit and refrigerate for at least 3 hours (one night is better).

Passion fruit mirror

- Soften 1 gelatin sheet in cold water.

- Heat 20cl of passion fruit juice in a saucepan and add the softened gelatin.

- Let cool and pour over the coconut-choco mousse.

Refrigerate for at least 1 additional hour.

Decorate with grated coconut and a passion fruit

 

[ Equipment used ]

 

Adjustable / adjustable rectangle pastry frame

Rectangle cardboard support for cake

Rhodoid band 6cm high

 

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26 comments

  1. Reply

    ladymilonguera

    24th May 2012

    It is really beautiful this Bavarian!

  2. Reply

    natacha

    25th May 2012

    Good evening, I am making your recipe and I hope to have a great success !!! Thank you for your recipes

    • Reply

      orelyb

      26th May 2012

      I hope too! Good tasting :-)

  3. Reply

    Mercotte

    31th May 2012

    this Bavarian is very beautiful

  4. Reply

    Marjorie

    28th December 2012

    I made this Bavarian for Christmas Eve with a mango mirror instead of passion fruit, it was very appreciated! :) Thank you for this lovely blog so greedy!

  5. Reply

    Audrey

    March 26, 2014

    Hello, I made this Bavarian yesterday for my son's birthday so the very beautiful visual, well done on the other hand, everyone was unanimous the coconut chocó mousse lacked taste not enough sugar for their taste and consistency too firm so I think that next time I will sweeten my whipped cream and add sugar to the eggs and put only 3 gelatin sheets to really have a mousse and not a panna cotta aspect in all thank you for your recipes and bravo continue like that there I am on my way to the Bavarian chocó pear result Sunday :-)

  6. Reply

    Jeanne

    1th May 2014

    Wow she is the thunder this Bavarian, I love it !!!
    Beautiful work as beautiful as it is good: D

  7. Reply

    PreciousKC

    28th October

    Hello Lilie! I want to make this bavarois for this weekend, do you think that we should use less gelatin sheets as “audrey” indicates? I also want a light & frothy texture! (by the way, tips for whipping a cream that I often miss: /)
    and finally, could a classic-sized snap mold do the trick with the same dosage? (I don't have a rectangular mold)
    thanks in advance :)

    • Reply

      Lilie bakery

      28th October

      Hello, for a light texture you need to reduce the gelatin. To whip up a whipped cream: take a minimum fat content of 30% very cold. I do not know about the mold, it is necessary to try and possibly correct for the next time. @ soon

  8. Reply

    Elodie

    30th December 2014

    Hello !!!

    I am on the verge of making this wonderful Bavarian but nevertheless I am in Auchan and I cannot find a chocolate roudor and a good mother either! Only chocolate sands with chips… Can it work? Otherwise what else to take?

    thank you very much in advance

    • Reply

      PreciousKC

      30th December 2014

      Elodie, I too had had a bit of trouble finding these cookies and the good mom brand offered more cookies than anything else, but if I remember correctly I had to take good mom (even if the cookies represented on the bag looked like small cookies, in the end it did the trick and it was actually small shortbread) otherwise you can go and see in the intermarket you will find more than in Auchan. And I recommend 3 gelatin sheets instead of 6, after testing :) the texture is more airy. Have a good preparation!

  9. Reply

    Naomi

    January 5 2015

    Instead of using gelatin sheets, can we put agar-agar? If so, how many sachets?

    • Reply

      Lilie bakery

      January 6 2015

      I think it is possible, but I only use gelatin, so I cannot advise you

  10. Reply

    peltier

    1th October

    I made this recipe last weekend and I am quite disappointed: the device was not a mousse but rather a panna cotta (too many gelatin leaves) and I did not find the taste of coconut! !
    Damage.
    But the greedy that I am, do not give up, I will try another ... :)

  11. Reply

    Live

    August 7, 2016

    I made this recipe tonight, for my daughter's one year anniversary and it was a delight! Everyone to appreciate even those who are not a fan of passion fruit.
    I followed the recommendations for the amount of gelatin and sugar.
    Everything was perfect from visual to taste !!! And I got great compliments.
    Thanks for sharing your awesome recipes.
    I love what you are doing lilie.

    • Reply

      Lilie bakery

      August 9, 2016

      Thanks Vivi :)

  12. Reply

    Pauline

    September 16, 2016

    Hello Lilie,
    Is there a risk in making the foam too early? I would like to do it this afternoon, but we won't eat the Bavarois until tomorrow.
    The thank you box

    • Reply

      Lilie bakery

      September 18, 2016

      Hello Pauline, no risk, it will even be better, the flavors will have had time to develop :)

      • Reply

        Pauline

        4th October

        Thank you Lilie he was very good!
        On the other hand my passion mirror did not take, it remained quite liquid: - /. I have surely not put in enough gelatin.
        Do you use pure passion fruit juice? Or cut with water and or sugar?

        • Reply

          Lilie bakery

          November 3, 2016

          I used pure bottled passion fruit juice. See you soon

  13. Reply

    Céline

    7th October

    Hello,

    I would like to know for how many people are the quantities you gave, can I replace the coconut milk with more flavorful coconut puree?

    • Reply

      Collet

      12th December 2017

      Hello, how many people is this Bavarian for?

  14. Reply

    Collet

    12th December 2017

    Hello, how many people is this Bavarian for?

    • Reply

      Lilie bakery

      13th December 2017

      Hello, about 8-10 portions, it depends on the appetite of the guests :)

  15. Reply

    PEPETTE39

    April 2th

    Hello I would like to make this dessert for 20 people
    Should I double the doses? Thank you for your reply.

  16. Reply

    Food Amour

    August 15, 2018

    Hello, I used your recipe to make my 1st Bavarian, a delicious success. I published it on my blog by putting your link https://lesfoodamour.com/2018/08/15/bavarois-chocolat-blanc-coco-et-fruits-de-la-passion/. Good day to you

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