Mini Bavarois Vanilla Chocolate (The Easy Recipe)

Mini bavarois vanilla chocolate the easy recipe - lilie bakery

A recipe for mini desserts for dessert, do you like it? These Mini Bavarian Vanilla Chocolate are easy to make and very tasty. At the tasting, we love their lightness! On a base of mixed cookies, one comes to deposit a vanilla filling then a chocolate ganache.

The result is very refined, perfect to wow your guests. You just want to dip your spoon in it… As for the ingredients, just simple things that you may already have in your kitchen. Feel free to get started !

What equipment do you need to make these mini Bavarian vanilla chocolate products a success?

To make bavarois / desserts in general you need a pastry chef. In this case here, to make a "mini" version of Bavarian, you need individual circles. Mine are 7,5cm in diameter.

NB: you can also make this dessert with family format. In this case, take a pastry circle of 20cm, and increase the quantities of ingredients by 30% to obtain a similar visual rendering.

On the material side, I also recommend that you bring your own rhodoid film. This is a transparent film that is placed inside the circle before pouring the bavarois. This greatly facilitates demolding, and creates a "clean" effect, as with the pastry chef.

In addition, to carry out the different stages of the recipe, I advise you to be equipped with a small mixer (for the cookies) as well as a hand mixer or pastry processor (for the whipped cream).

How to make these chocolate vanilla bavarois?

I advise you to prepare these mini Bavarian vanilla chocolate in advance. This allows you to take your time, and avoid any last minute stress!

We start by creating the biscuit base, by mixing the shortbread cookies. Add the melted butter and tamp this mixture in the bottom of the circles.

We then prepare the vanilla mousse. To do this, we whip the whipped cream with the sugar and then add the mascarpone. Separately, we heat the milk and vanilla and then melt the softened (and drained) gelatin.

Mini bavarois vanilla chocolate the easy recipe - lilie bakery

After allowing to cool, pour the milk into the whipped cream. All you have to do is pour this mousse into the circles and place in the refrigerator so that they take on their texture.

Then we take care of the chocolate ganache, last step. For this, we heat the cream and chocolate in a saucepan. Softened and drained gelatin is melted in it. Once the ganache has cooled, we place it delicately on the vanilla mousse of the circles.

Finally, let set in the refrigerator at least 4 hours, but I recommend a whole night is even better. For the decor, let your imagination run wild: for example, white chocolate chips or chips are perfect for contrast!

Possible variations for this recipe

For the base of the cookies, I used coconut shortbread cookies, but any kind of shortbread works.

If you are used to using agar-agar instead of gelatin, it is possible for this recipe (according to the manufacturer's instructions).

The vanilla here is liquid vanilla extract, if you prefer, take some vanilla pod. In this case, I advise you to let the vanilla infuse longer in the milk to release all their aroma.

For the last chocolate layer, you can opt for milk chocolate instead of dark chocolate, however the result will be sweeter. You can also choose full-bodied dark chocolate, but you will feel less of the vanilla taste.

It's all about balance!

Other recipes to try

If you like this kind of entremets / bavarois, I advise you to take a look at these other recipes from the blog: the Raspberry pistachio dessert domes,Coffee chocolate mascarpone entremets, Bavarian pear chocolate speculoos, Mini Oreo No-Bake Cheesecake,Vanilla red berry desserts in gradient.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty Bavarians!

Mini bavarois vanilla chocolate the easy recipe - lilie bakery
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4.8 on 20 votes

Mini Bavarois Vanilla Chocolate (The Easy Recipe)

Small Bavarians for individual desserts: a base of shortbread cookies, a creamy vanilla filling topped with a chocolate ganache. Easy to make and tasty!
Preparation40 min
Baking10 min
Total50 min
Recipe type: Desserts
Kitchen room: French
Quantity: 6 desserts



  • 150 g coconut shortbread cookies or plain cookies
  • 2 cs soft butter, melted

Vanilla garnish

  • 2 Gelatin sheets Vahine
  • 20 cl whole liquid cream 30% mg
  • 70 g Granulated sugar
  • 120 g mascarpone cheese
  • 10 cl Milk
  • 1 cc natural vanilla extract

Chocolate ganache

  • 20 cl whole liquid cream 30% mg
  • 80 g dark chocolate pastry
  • 1 Gelatin sheets Vahine
  • white chocolate chips optional



  • Start by mixing the cookies until you obtain a fine powder and add the melted butter and knead to form a sandy dough.
  • Tamp this mixture at the bottom of the 7,5cm diameter pastry circles (link for my material at the bottom of the article).

Vanilla garnish

  • Soften 2 gelatin sheets in cold water.
  • Beat 20cl of whole liquid cream in whipped cream with the sugar. Once the whipped cream consistency is acquired, add the mascarpone and continue beating.
  • Heat the milk with the liquid vanilla over low heat. Before boiling, add the drained gelatin sheets, mix well and remove from heat. Let cool before adding the milk to the whipped cream.
  • Pour the preparation obtained into the pastry circles, onto the biscuit base and refrigerate for at least 1 hour.

Chocolate ganache

  • Heat 20cl of liquid cream and melt the dark chocolate into pieces.
  • Add to the ganache obtained, 1 gelatin sheet previously softened in cold water, and remove from the heat. NB: wait for the ganache to cool before continuing the next step.
  • Carefully arrange the ganache in the baking circles, on the previous layer.
  • Put in the refrigerator, minimum 4 hours. Sprinkle with white chocolate shavings for the decoration.


Keep in the refrigerator until the moment of tasting. You can take them out 15 minutes before to give them all their flavor.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Mini cercles
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Mini cercles
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier
Mini cercles
Robot pâtissier artisan ivoire 4,8L
Chocolat noir pâtissier



  1. Reply


    13th December 2010

    Huuuuuummmmmmmm, beautiful !!! ^^

  2. Reply

    the map

    14th December 2010

    worthy of a true pro !!!

  3. Reply


    14th December 2010

    I love it, it's perfect!

  4. Reply


    14th December 2010

    it is refined and very tasty, it is really perfect! bize!

  5. Reply


    15th December 2010

    I love it, the individual presentation is great !!!

    have a good day
    manual :))

  6. Reply


    17th December 2010

    I love this kind of little desserts! a real treat! thank you for your visit and see you soon! kisses

  7. Reply


    17th December 2010

    Oh, beautiful this Bavarian. I totally fall for it. it must be delicious. I note. Thank you

  8. Reply


    21th December 2010

    I surf and, I come across your blog which is super pretty full of sweets that I love to do. The photos are very enticing. And, this mini Bavarian is just beautiful I wish you a good day

  9. Reply


    January 5 2011

    Everything I love too! have a good day !

  10. Reply


    April 13th

    They are very beautiful these little Bavarians :)! It makes me want to do it!
    But what consistency do they have? I have eaten very few Bavarians in my “little” life and that's the big question I ask myself: what does the texture look like? A blank?
    Thank you good night

    • Reply


      April 14th

      We must not resist the call of the Bavarian let's see ;-)
      The consistency is not comparable to the custard, it is much smoother and smoother.
      For this Bavarian, as for the raspberry one, the base is a firm whipped whipped cream that you then flavor to your taste and that you make take in gelatin so that it is held.
      A delight I assure you!
      @ soon!

  11. Reply


    March 1, 2013

    it's really beautiful and it looks super good! I wanted to know if to do it in family format it is the same proportions? thank you

    • Reply

      Lilie bakery

      March 25, 2013

      Hello Lise, for the family format (round or rectangular mold), you should try by adapting the proportions, on the other hand, I have never tried it myself, so I do not know them. @ soon!

  12. Reply


    August 23, 2013

    Very good and super easy to make! :) Thank you

  13. Reply

    well mesli

    September 15, 2013

    I made this wonderful dessert for the invitation of my brother and his wife they enjoyed superb recipes

    • Reply

      Lilie bakery

      September 20, 2013

      I am delighted that you liked the mini Bavarian recipe! @ soon

  14. Reply


    November 19, 2013

    I am a huge fan of your blog and I cannot stand idly by when I see your recipe literally copied by someone who claims to be the author!
    It's on this page, and you're not the only one plagiarized but a lot of chefs and bloggers, it's outrageous!

  15. Reply


    12th December 2013

    Beautiful! I'm going to test it;) how many pieces approximately for these quantities?

    • Reply

      Lilie bakery

      12th December 2013

      Hello Audrey, we're making 6 with these quantities. @ soon

  16. Reply


    19th December 2013

    bjr I really want to try to make this Bavarian I've never done and I wanted to know if you put your Bavarian for a few hours in the fridge before pouring the chocolate ganache so that the gelatine sets or I can put the ganache next after thank you

    • Reply

      Lilie bakery

      19th December 2013

      Hello, I advise you to let the vanilla bavarois set for a few hours in the fridge before pouring the ganache on top, otherwise the layers will mix. @ soon

  17. Reply


    March 12, 2014

    Hello I need help, I would like to make this dessert for the first time on the day of the oral presentation of my TPE but I am too afraid to miss it and if it does not work ??

  18. Reply

    the Ant Elé

    April 14th

    Ah well that is also super good! and it's super pretty!

  19. Reply


    2th May 2014

    This cake is a killer, I made them several times and frozen each time, a delight! Thank you for this recipe

  20. Reply


    10th June 2014

    Hello I'm inspired by the photos of your recipes for my fimo creations ^ _ ^ gors kisses

    • Reply

      Lilie bakery

      18th June 2014

      Oh! How cute in fimo clay must be! Don't hesitate to show me :-)

  21. Reply

    Blues Caroline

    20th June 2014


    And to unmold, is there something to keep it smooth or not to melt?
    Thank you ;-)

    • Reply

      Lilie bakery

      21th June 2014

      Hello Caroline, yes, there is a quick trick to do: pass a blow of the hair dryer around the perimeter of the circle, it will unmold by itself… ;-) @ soon.

  22. Reply


    18th October


    so here is g tempted to reproduce this cake and the consistency and very liquid is this normal?

    • Reply

      Lilie bakery

      19th October

      Hello, the consistency is liquid before the gelatin sets, but once refrigerated, the Bavarians are more compact. @ soon

  23. Reply


    22th October

    Hello ! This dessert looks fabulous! I would love to cook it, but I am wondering if you are using a rhodoid leaf in order to properly remove your pastry ring? Thank you

    • Reply

      Lilie bakery

      22th October

      Hello, yes you can put rhodoid so that it is cleaner. @ soon

  24. Reply


    November 18, 2014

    Hello ! I am the new one on the site! It's a nice discovery for me who loves to cook, the recipes are super well detailed and well explained, with the size of the dishes to use which is often a problem for me! I just made this mini Bavarian I would see in a few hours if it's good. In any case it looks good for the moment ...
    So I'm going to order the book "Anglo-Saxon delicacies" from Santa this year:
    see you soon

  25. Reply


    November 27, 2014

    hello what are the proportions for a family size? cordially

    • Reply

      Lilie bakery

      7th December 2014

      Hello, you can start with the same proportions, because with this recipe I fill 6 mini circles. A large circle of 20-22cm should be fine (I use the conditional because I have never done it in family format). @ soon

  26. Reply


    6th December 2014

    Hello very pretty cake on your presentation a little disappointed by the explanations I put the ganache on the whipped cream very slowly but the hot chocolate is mixed with the whipped cream

    The cake is therefore not presentable it is a shame the whipped cream was delicious I have homemade vanilla sugar

    • Reply

      Lilie bakery

      7th December 2014

      Hello, you should never put a hot liquid on a whipped cream. I thought that was obvious to any pastry chef (even an amateur), that's why it was not specified. But because of your mishap, I will add a precision in the recipe. @ soon.

  27. Reply


    15th December 2014

    hello, can we freeze these little BAVARANS ????

    • Reply

      Lilie bakery

      23th December 2014

      Hello, yes it can be frozen. However, I recommend doing it before the last step (chocolate ganache). @ soon

  28. Reply

    lea beuscart

    30th December 2014

    great, it's perfect! I made it with boudoirs as a biscuit so maybe you need to add a little more butter. FYI: I am a little girl who loves baking (12 years old). Thank you

  29. Reply

    lea beuscart

    30th December 2014

    Oops and for info I made it with liquid almond and frankly it's super good :) :) :)

  30. Reply


    16th December 2015

    Hello, if I put speculoos instead of the coconut cookie, do you think it will be fine for the taste?

    • Reply

      Lilie bakery

      January 6 2016

      Hello Sabrina, sorry for my late answer… Yes, speculoos are good too, more fragrant. @ soon

  31. Reply


    January 5 2016

    I added small pieces of canned pears on top of the coconut shortbread.
    A treat with the chocolate on top! . Thank you ;-)

  32. Reply


    April 24th

    Thank you for this superb recipe !!! I tried it this weekend for a meal with friends and it was a real success !! To do and redo

    • Reply

      Lilie bakery

      April 28th

      Thank you Cécilia :)

  33. Reply


    January 18 2017

    Do you think that I can make a mix of your recipes and especially that it would go well. Like the pistachio base of your raspberry pistachio bavarois. Then a vanilla cream of your mini vanilla chocolate bavarois and cover with a raspberry mirror? And if so how much vanilla cream please to use the pistachio base of your recipe?

    Thank you :)
    Ps: I tried your dulcey hazelnut praline dessert at Christmas and I loved it :)

    • Reply

      Lilie bakery

      January 20 2017

      Hello, yes it's possible, it's up to you to calculate the proportions, I don't like mathematics;)

  34. Reply

    Red Noemia

    15th February 2017

    I tested this recipe yesterday for Valentine's Day and my man fell in love with it :) simple but fresh and melting in the mouth with flavors that are safe values ​​^^
    I can even say that I tested it in a 20cm circle given that I don't have individual circles and mm if it was not as thick as the bavarian raspberry pistachio the height is more than enough :)
    However we felt mm if it was not super embarrassing a slight bitterness in the cocoa ganache. Yet it was a chocolate at only 52% and sweet but how much sugar can I add please to sweeten it even more? And then also add chocolate for more intensity without it being cloying?

    Merci à vous

    • Reply

      Lilie bakery

      24th February 2017

      Hello Noémie, you can naturally sweeten with a little agave syrup, that's what I personally use. You can increase the chocolate layer for more chocolate taste but pay attention to the overall balance of the dessert;)

  35. Reply


    September 10, 2017

    Hello, can I replace liquid vanilla with vanilla sugar?

  36. Reply


    September 25, 2017

    Recipe tested and validated. Balance of flavors. I made a splash, thanks to this recipe, thank you.
    Being a beginner in baking, I am rather slow to do everything but I did not find this recipe difficult. If we follow the directions, it is a definite success.
    For my part, I prepared the Bavarian in a 24cm circle. For that I doubled the quantity for the creamy part and tripled for the biscuit.

  37. Reply


    31th December 2017

    Very nice recipe. I will test. .
    It happens to me to make Bavarians by putting a lot of rhodoid.
    They are never this perfect when I take it off.
    Is there a technique or a little secret to have such a perfect result or is the photo retouched?
    Thank you in advance for the reply.

  38. Reply


    January 24 2018


    I would like to know the weight of the gelatin sheets used.
    The ones I buy are 1 gram but I know there are 2 grams

    Thank you

  39. Reply


    January 13 2019

    Hello… super easy recipe and very light as a dessert .. we had a great time .. thank you for the recipe!
    I just made a milk chocolate ganache !!

  40. Reply

    Marie Claude Chauvin

    9th December 2019

    very good and I often do it again for this week because I am often asked for it again

  41. Reply


    5th June 2020

    Hello. Tempted by your recipe, just a little clarification for me, do you have to mix the milk with the whipped cream? Or do you have to place the whipped cream on a biscuit base and then pour the milk on it?

  42. Reply


    November 13, 2021

    5 stars
    Made yesterday for friends
    Thank you

    • Reply

      Lilie bakery

      November 14, 2021

      Thanks Maggy!

  43. Reply


    April 29th

    5 stars
    Hello Aurelie,

    The mascarpone “seeds” sometimes and I don't understand why…. the texture is like cottage cheese…. Any idea what could be the problem? Thanks for your help and your recipes are great!


    • Reply

      Lilie bakery

      2th May 2022

      Hello Bea, to avoid this I advise you to whip the mascarpone by hand before incorporating it into the whipped cream. Once mixed with the cream, you whisk until there are no more lumps. See you soon :)

  44. Reply


    August 19, 2022

    I tested the recipe in 20 cm and is fine to leave in the fridge between each layer but however when putting my chocolate ganache, this one is incorporated with the vanilla ganache:/ What is this due to?

    • Reply

      Lilie bakery

      August 24, 2022

      Hello Noah, the gelatin of your cream must not have had time to freeze properly before depositing the ganache. I recommend refrigerating for at least 1 hour. This way you will be sure that the layers will be very clean when cut. Goodbye :)


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