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.
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)
- 150 g coconut shortbread cookies or plain cookies
- 2 cs soft butter, melted
- 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
- 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).
- 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.
- 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.