Introducing the recipe for "chocolate bavarois" that you can enjoy soft and smooth melting in the mouth. You can use black chocolate as well as milk chocolate!

Soft and smooth "chocolate bavarois"

Introducing the recipe for "chocolate bavarois" that you can enjoy soft and smooth melting in the mouth. You can use black as you like, not to mention milk chocolate!

Material ( For 2 people )
Milk chocolate	80g (2.82oz)
milk	80ml (2.71us fl oz)
Fresh cream	130ml (4.4us fl oz)
Powdered gelatin	5g (0.18oz)
water	30ml (1.01us fl oz)
Cold water	Appropriate amount
Cocoa, whipped, etc. as you like	Appropriate amount

Introducing the recipe for "chocolate bavarois" that you can enjoy soft and smooth melting in the mouth. You can use black chocolate as well as milk chocolate!

■ Materials

Milk chocolate 80g (2.82oz)
Milk 80ml (2.71us fl oz)
Fresh cream 130ml (4.4us fl oz)
Powdered gelatin 5g (0.18oz)
30 ml of water
Cold water Appropriate amount Cocoa, whipped cream, etc. Appropriate amount

* Soak the gelatin powder in 30 ml of water.

■ How to make

Put 60g (2.12oz) of chocolate and milk in a heat-resistant bowl, cover with plastic wrap, and heat in a microwave oven (500w) for 30 seconds each. Mix with a whisk until smooth.

Add the soft gelatin powder and mix further. When the whole is smooth, mix it in cold water while cooling until it becomes thicker.

Put the cream in a separate bowl and mix until fluffy.

Add the mixture of gelatin and chocolate to the cream in several batches and mix further.

After mixing well, transfer to a container and chill in the refrigerator for about 1 hour to harden.

Finally, top with your favorite ingredients such as chocolate and cocoa powder to complete!

■ Soft and smooth melting in the mouth!

Fluffy and plump. Very smooth melting in the mouth, the sweetness of chocolate gently spreads in the mouth. You can top it with whipped cream or berries, or make it with black chocolate to make it less sweet!