The Best Milk Chocolate Bavarian Cream Recipe for Mousse Cakes

If you’re looking for a Bavarian Cream Recipe that’s smooth, light, and genuinely reliable, this one delivers the classic result without complications. Bavarian cream — also known as bavarois — is a set cream dessert with a delicate, airy texture. It’s traditionally served simply, chilled in a ramekin, similar to panna cotta but softer and more refined in texture.

This version is a Chocolate Bavarian Cream, where milk chocolate gives the cream a gentle sweetness and a silky finish. The texture sits right between custard and mousse: creamy, light, and balanced, without feeling overly rich or heavy. If you’ve been looking for a bavarois recipe that holds structure for entremets but still tastes soft and elegant on its own, this is exactly that.

Whether you’re serving it straight from a ramekin or using it as the main mousse component in a layered mousse cake, this Chocolate Bavarian Cream stays smooth, glossy, and stable — without gumminess or excess sweetness.

Step-by-Step Bavarian Cream Recipe Video

If you’re a visual learner, the video tutorial below showing exactly how to make this Bavarian Cream Recipe. Watch step by step as I demonstrate the process, from creating the silky chocolate base to folding in the whipped cream and assembling it in moulds or ramekins. Seeing the technique in action makes it easier to understand the texture, consistency, and tips that ensure a perfect ChocolateBavarian Cream every time.

Milk Chocolate Bavarois (Bavarian Cream)

Can be used as a main mousse or insert for an entremet or plated dessert.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Dessert

Cuisine French

Servings 5

Calories 200 kcal

Ingredients

  

Milk Chocolate Bavarois (~570 g)

• 3 g gelatine powder
• 15 g cold water
• 70 g full-cream milk
• 15 g orange liqueur or replace with milk
• 85 g cream 35%
• 32 g egg yolks ~ 2 yolks
• 20 g sugar
• 130 g milk chocolate chopped
• 200 g cream 35%, semi-whipped

Instructions

 

Milk Chocolate Bavarois

• Bloom gelatine by combining gelatine powder and cold water.
• Heat milk, orange liqueur, and cream to a simmer.
• Whisk yolks and sugar together, temper with the hot mixture, then cook to 82°C (180°F) to make an anglaise.
• Stir in bloomed gelatine.
• Strain over milk chocolate and emulsify (stick blender recommended).
• Cool to 25°C (77°F).
• Fold in semi-whipped cream.
• You have three options:

  – Use this as the main mousse to fill a silicone mould or cake ring and assemble inserts, then freeze.

  – Fill a silicone mould to create an insert, then freeze.

  – Fill individual ramekins and chill in the fridge for 3–4 hours before serving.

Video

Keyword bavarian cream, bavarois, milk chocolate, milk chocolate mousse

Bavarois Recipe: Choosing the Best Chocolate

The chocolate you use makes a big difference in your Bavarois. For the best results, pick the highest quality milk chocolate you can find. This recipe works well with standard milk chocolate from the grocery store, as long as it contains cocoa butter and no vegetable fats. It also performs beautifully with couverture milk chocolate, which gives an even silkier texture and richer flavour. Using the right chocolate ensures your Chocolate Bavarian Cream is smooth, creamy, and perfectly balanced.

Texture Tips for Chocolate Bavarian Cream Recipe (Bavarois)

This Chocolate Bavarian Cream is perfect for filling a silicone mould with fine lines or intricate designs, as its slightly liquid consistency allows it to flow into every corner and capture all the details. If your recipe requires a firmer texture, you can easily adjust it: cool the chocolate base to around 20°C (68°F) before folding in the whipped cream, or allow the mixture to chill longer until it reaches a denser, more mousse-like consistency. This flexibility makes it ideal both for smooth, glossy entremet layers and individual servings.

Storage and Shelf Life for Chocolate Bavarian Cream

If you plan to serve this Bavarois as an individual dessert, fill ramekins and store in the refrigerator for up to 72 hours. If you want to freeze it, keep the mousse frozen for up to 3 months. When ready to serve, thaw it in the fridge and consume within 72 hours to ensure the best texture and flavour.

EXPLORE MORE MOUSSE RECIPES FOR YOUR ENTREMETS

If you love this Bavarian Cream Recipe, you’ll enjoy experimenting with other mousse-based creations to elevate your desserts and entremets. From silky fruit-infused crèmeux to rich chocolate and nut mousses, these recipes showcase a variety of textures, flavours, and techniques that complement your mousse cakes beautifully:

• Pastry Cream (Crème Pâtissière) – a classic custard that adds smooth, creamy layers to tarts, eclairs, or entremets. Read more
• Raspberry Crèmeux – vibrant and silky, perfect for brightening fruit-forward entremets. Read more
• Orange Crèmeux – tangy, citrusy, and ideal for pairing with chocolate, nuts, or vanilla in layered desserts. Read more
• Chocolate and Hazelnut Mousse – rich, indulgent, and nutty, perfect for decadent chocolate entremets. Read more
• Apricot White Chocolate Mousse – light, fruity, and creamy, ideal for plated desserts or entremet layers. Read more
• Light Cream Cheese Mousse – airy and flavourful, offering a modern twist for lighter entremets. Read more
• Milk Chocolate Passion Fruit Mousse – silky chocolate with tropical passion fruit, perfect for layered mousse cakes or sophisticated entremets. Read more

Each of these mousse recipes can be used to build stunning entremets or plated desserts, complementing the creamy texture and flavour of your Bavarian Cream while adding variety, colour, and depth to your creations.

Simple Individual Dessert Idea Using Chocolate Bavarian Cream

Here’s a straightforward way to use Bavarian Cream (Bavarois) as an individual dessert. Instead of assembling a full entremet, pipe the chocolate Bavarian Cream into small moulds or glasses, add a milk chocolate streusel layer for texture, and finish with a thin cacao shortcrust base or crumble. It sets cleanly, looks refined, and gives you the same smooth, creamy texture without needing to build a full cake. Perfect when you want something elegant but quick to portion and serve.

Want more behind-the-scenes action, step-by-step tutorials, and a sneak peek at upcoming recipes? Connect with me on Instagram @andbonbons and my YouTube channel for all the pastry tips and chocolate inspiration you need. Got a question? Leave a comment there — I’ll personally respond!