Today, I wanted to make a chocolate “Bavarois” and to give it a nice shape, I transferred it into spherical molds, a little whipped cream and a circle of chocolate and everything is done! A nice dessert easy to make 🙂 For gourmets, here is the recipe: Ingredients 50 cl whipping cream 50 cl milk 175g caster sugar 8 gelatin sheets 250 g dark chocolate pastry 6 eggs 25 g icing sugar ½ tsp. 1 teaspoon olive oil Preparation STEP 1 A few hours before starting your chocolate bavarois, place the beaters of your whisk and a salad bowl in the refrigerator. Soak the gelatin sheets in a bowl filled with cold water. STEP 2 Meanwhile, pour the milk into a saucepan and bring it to a boil. Melt the chocolate and add a little water to prevent it from burning. Mix with a wooden spoon then remove the pan from the heat. STEP 3 Separate the whites from the egg yolks. Add the chocolate yolks to the pan and pour in the powdered sugar. Put the pan back on low heat and stir for ten minutes. Then slowly pour the boiling milk over the chocolate mixture. Remove from heat before boiling. Pour into a bowl and stir until the cocoa cream becomes lukewarm. Then add the drained gelatin sheets. Mix again and let cool for a few more moments. STEP 4 Meanwhile, whip your whipping cream with icing sugar. To do this, take the salad bowl and the chillers. Whisk with an electric mixer, gradually increasing the speed so that the cream does not fall out. Gently incorporate the whipped cream into the chocolate preparation. STEP 5Pour into a lightly oiled Bavarian pan and place the Bavarian chocolate in the fridge for 8 hours. Unmold the Bavarian chocolate just before serving.