Ingredients

• 200 g Dark chocolate (70% cocoa), chopped
• 250 ml Whole milk
• 125 ml Heavy cream (for custard base)
• 75 g Granulated sugar
• 4 large Large egg yolks
• 3 sheets Gelatin sheets
• 1 tsp Vanilla extract
• 300 ml Heavy cream (for whipping)
• 1 pinch Salt

Instructions

1. 1

   Bloom gelatin: If using sheets, soak them in a bowl of cold water for 5-10 minutes. If using powdered, sprinkle over 2 tablespoons of cold water and let sit for 5 minutes.

2. 2

   Prepare custard base: In a medium saucepan, combine the whole milk and 125ml heavy cream. Heat over medium heat until simmering, then remove from heat.

3. 3

   Whisk egg yolks and sugar: In a separate bowl, whisk egg yolks and granulated sugar until light and pale. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

4. 4

   Cook custard: Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (do not boil).

5. 5

   Add chocolate and gelatin: Remove from heat. Squeeze excess water from gelatin sheets (or add bloomed powdered gelatin) and stir into the hot custard until fully dissolved. Add the chopped dark chocolate and stir until completely melted and smooth. Stir in vanilla extract and a pinch of salt.

6. 6

   Cool the mixture: Transfer the chocolate mixture to a clean bowl and let it cool down to room temperature, stirring occasionally, until it's slightly warm but not set. You can place the bowl over an ice bath to speed this process.

7. 7

   Whip cream: In a separate, chilled bowl, whip the remaining 300ml heavy cream until soft peaks form.

8. 8

   Combine and mold: Gently fold the whipped cream into the cooled chocolate mixture until no streaks remain. Pour the bavarois into individual molds (ramekins, dariole molds, or a single large mold) that have been lightly oiled or rinsed with cold water.

9. 9

   Chill: Cover the molds with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly set.

10. 10

    Serve: To unmold, briefly dip the bottom of the mold in hot water, then invert onto a serving plate. Garnish as desired with cocoa powder, chocolate shavings, or fresh berries.