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)
Ingredients:
Base
- 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
- 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
Instructions:
Base
- 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.
Pauline
Huuuuuummmmmmmm, beautiful !!! ^^
the map
worthy of a true pro !!!
Eva
I love it, it's perfect!
Kisses
alberia26
it is refined and very tasty, it is really perfect! bize!
ManueB
I love it, the individual presentation is great !!!
have a good day
manual :))
lolo
I love this kind of little desserts! a real treat! thank you for your visit and see you soon! kisses
Chrystel
Oh, beautiful this Bavarian. I totally fall for it. it must be delicious. I note. Thank you
chrys
josiane
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
Maiwenn
Everything I love too! have a good day !
Morgane
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
orelyb
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!
Lise
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
Lilie bakery
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!
Delphine
Very good and super easy to make! :) Thank you
well mesli
I made this wonderful dessert for the invitation of my brother and his wife they enjoyed superb recipes
Lilie bakery
I am delighted that you liked the mini Bavarian recipe! @ soon
Daniella
Hello,
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!
https://www.facebook.com/pages/Les-tentations-culinaires-de-Najat/116670445191730
Audrey
Beautiful! I'm going to test it;) how many pieces approximately for these quantities?
Lilie bakery
Hello Audrey, we're making 6 with these quantities. @ soon
imsoeli
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
Lilie bakery
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
Rita
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 ??
the Ant Elé
Ah well that is also super good! and it's super pretty!
Aline
This cake is a killer, I made them several times and frozen each time, a delight! Thank you for this recipe
the-fimoteuse
Hello I'm inspired by the photos of your recipes for my fimo creations ^ _ ^ gors kisses
Lilie bakery
Oh! How cute in fimo clay must be! Don't hesitate to show me :-)
Blues Caroline
Hello,
And to unmold, is there something to keep it smooth or not to melt?
Thank you ;-)
Caroline
Lilie bakery
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.
Samia
Hi,
so here is g tempted to reproduce this cake and the consistency and very liquid is this normal?
Lilie bakery
Hello, the consistency is liquid before the gelatin sets, but once refrigerated, the Bavarians are more compact. @ soon
Baron
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
Lilie bakery
Hello, yes you can put rhodoid so that it is cleaner. @ soon
DUMONT
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
Sylvie
elvin
hello what are the proportions for a family size? cordially
Lilie bakery
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
Sarah
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
Lilie bakery
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.
solemn
hello, can we freeze these little BAVARANS ????
THANK YOU
Lilie bakery
Hello, yes it can be frozen. However, I recommend doing it before the last step (chocolate ganache). @ soon
lea beuscart
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
lea beuscart
Oops and for info I made it with liquid almond and frankly it's super good :) :) :)
Sabrinasaab
Hello, if I put speculoos instead of the coconut cookie, do you think it will be fine for the taste?
Lilie bakery
Hello Sabrina, sorry for my late answer… Yes, speculoos are good too, more fragrant. @ soon
gerard
I added small pieces of canned pears on top of the coconut shortbread.
A treat with the chocolate on top! . Thank you ;-)
Cecilia
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
Lilie bakery
Thank you Cécilia :)
Roux
Bonjour.
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 :)
Lilie bakery
Hello, yes it's possible, it's up to you to calculate the proportions, I don't like mathematics;)
Red Noemia
Bonjour.
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
Lilie bakery
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;)
Ophelie
Hello, can I replace liquid vanilla with vanilla sugar?
Ounissa
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.
Rachel
Hello
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.
PASCALE
Hello,
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
Karima
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 !!
Merciiiii!
Marie Claude Chauvin
very good and I often do it again for this week because I am often asked for it again
Alex
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?
Maggy
Made yesterday for friends
SUCCESS
Thank you
Lilie bakery
Thanks Maggy!
Bea
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!
Bea
Lilie bakery
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 :)
Noah
Hello,
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?
Lilie bakery
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 :)
Patrick
Hello,
I made this chocolate vanilla bavarois in family format with an 18 cm mould.
Very good recipe, everyone loved it and used it again!
Just a small problem on the biscuit base which did not hold well and was too crumbly. How can I rectify this for next time please?
Thanks again for this recipe!
Lilie bakery
Hello Patrick, it depends on the biscuits used and the finesse of your mix. You can add more butter next time.
Sandy
Really great! a freshness that emerges from the vanilla mousse…hummm
Lilie bakery
Thank you Sandy! See you soon :)