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My Husband's Favourite Chocolate Bavarian

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“I have been making this since before my babies were born - my DH loves this! Serve just frozen. Chilling time is cooking time. I use my food processor for this recipe, and have written this recipe using a processor. Use the BEST quality chocolate you can find, I like Lindt, do not use cooking compound chocolate or a chocolate high in oil/fats such as Hersheys.”
3hrs 50mins

Ingredients Nutrition

  • 300 g milk chocolate (semi sweet)
  • 13 cup caster sugar (super fine)
  • 150 ml water
  • 3 egg yolks
  • 1 egg
  • 600 ml cream (heavy)


  1. In your food processor, blend the chocolate until it is fine - very fine.
  2. Heat the sugar and water in a saucepan until the sugar has melted. Bring to the boil, boil for 2 minutes (until slightly thickened).
  3. Pour hot syrup into the processor down the funnel while motor is running.
  4. Add the yolks, egg and cream. Process until smooth and no lumps are present.
  5. Grease a 22cm cake tin and line with plastic/cling wrap, leave a border above the edge of the tin to pull on when easing the bavarian out of the tin.
  6. Pour mixture into the prepared tin and freeze for 3.5 hours.
  7. Remove from freezer 15 minutes before serving and place in the fridge.
  8. Serve on a plate, cut small slithers as this is rich. My DH loves this with ice-cream and berries.

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