Rich Dark Chocolate Bavarois with Silky Pistachio Sauce – A Gourmet Dessert Recipe
- 250 g bitter dark chocolate
- 20 cl liquid cream
- 5 egg yolks
- 100 g sugar
- 4 gelatin sheets (8 g)
- 1 tbsp liquid vanilla extract
- Cocoa powder, for dusting
- 20 cl liquid cream
- 30 g sugar
- 1 tsp pistachio paste
- 1 tbsp shelled pistachios, crushed
- Chocolate balls
- Slivered almonds and chocolate shavings
- Soak the gelatin sheets in cold water until softened.
- Break the chocolate into pieces and melt gently in a bain-marie over low heat.
- Off the heat, stir in 20 cl cream and 1 tbsp vanilla extract. Set aside.
- In a bowl, whisk egg yolks with 100 g sugar. Place over a double boiler and whisk until pale, foamy, and thickened.
- Heat 5 cl water in a small pan, add drained gelatin, stir to dissolve off the heat, then whisk into the egg mixture for 1 minute.
- Pour egg mixture over melted chocolate, blend thoroughly, and divide into 6 small molds.
- Refrigerate for at least 6 hours to set.
- For the sauce: Heat 20 cl cream with 30 g sugar. Stir in pistachio paste until melted. Cool, then mix in crushed pistachios.
- Unmold bavarois, dust with cocoa powder.
- Garnish with slivered almonds, chocolate balls, and shavings. Serve with pistachio sauce on the side.
