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A Creamy Chocolate Gem

A Creamy Chocolate Gem

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Prep Time 20 mins
Total Time 20 mins
Course Cookies and Pastries
Cuisine Italian


Bavarian (Bavarese) Cream

  • 250 ml whole milk 8.4 fl oz
  • 500 ml whipping cream 17 fl oz
  • 4 yolks
  • 150 g sugar 5.3 oz
  • 15 g granulated gelatin 1 tbsp
  • grated orange peel

Raspberry Puree

  • 500 g raspberries 17.6 oz
  • 5 tbsp sugar

Raspberry Jelly

  • 200 g raspberry puree 7.05 oz
  • 20 g sugar 1.25 tbsp
  • 3 g gelatin 0.11 oz

Chocolate and Mascarpone Cream

  • 400 g dark chocolate 14 oz
  • 150 g mascarpone cheese 5.3 oz
  • 100 g whipping cream 3.5 oz
  • 40 g powdered sugar


  • Bavarian Cream
  • Soak the gelatin in cold water for more than 15 minutes.
  • Slightly beat the egg yolks with sugar and avoid making bubbles.
  • Pour the milk into the eggs and cook up to 82°C (179.6°F).
  • Add the squeezed gelatin and mix well until all is dissolved after filtered with a colander and let it cool.
  • In the meantime, whip the cream and incorporate it gently into the compost that it was cooled to 30°C (86°F).
  • Raspberry Puree
  • Put the raspberries in a saucepan with the sugar, cook stirring until the syrup is formed, remove from the heat and blend with an immersion blender.
  • Add a few drops of lemon and filter.
  • Raspberry Jelly
  • Hydrate the gelatin with cold water for 10-15 minutes.
  • Heat the Raspberry Puree in a saucepan with the sugar and mix until the sugar melts.
  • Add the hydrated and squeezed gelatin to the puree and mix until it dissolves.
  • Chocolate and Mascarpone Cream
  • Dissolve the dark chocolate in a bain-marie.
  • Whip the cream with the powder sugar.
  • Add the mascarpone cheese continuing to whip.
  • Mix the mascarpone cream with the melted chocolate until you get a homogeneous mix.
  • Assembling
  • Scoop the Bavarian cream and the melted chocolate in two different piping bags, and fill a 6 Square silicone cake baking mold.
  • Freeze for 3-5 hours.
  • After, dip the square of frozen chocolate and bavarian cream inside the raspberry jelly still liquid and leave to solidify for a while.


Keyword chocolate gem, dessert
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