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Chocolate Bavarian with Strawberry Cream

Strawberries are my favorite fruit, so I'm always looking for new ways to use them. This elegant, fancy-looking dessert is an easy way to impress guests.—Rachel Fankell, Grayson, Kentucky
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 servings


  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 2 envelopes unflavored gelatin
  • 1 cup semisweet chocolate chips
  • 1/2 cup sugar
  • 2-1/4 cups 2% milk, divided
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 drops red food coloring, optional


  • Drain strawberries, reserving syrup. Refrigerate strawberries. Add enough cold water to syrup to measure 3/4 cup. Sprinkle gelatin over syrup mixture; let stand for 1 minute.
  • In a large saucepan, combine the chocolate chips, sugar and 1/2 cup milk. Cook and stir over low heat until chips are melted. Add gelatin mixture; cook and stir 1 minute longer or until gelatin is dissolved.
  • Remove from the heat; stir in vanilla and remaining milk. Pour into a large bowl. Refrigerate until partially set, about 40 minutes.
  • In a small bowl, beat cream until soft peaks form; fold into chocolate mixture. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 2 hours.
  • For cream, place reserved strawberries in a food processor; cover and process until pureed. In a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, vanilla and food coloring if desired; beat until soft peaks form. Fold in strawberry puree.
  • To serve, unmold Bavarian onto a serving plate. Spoon strawberry cream into center and over top of ring.
Nutrition Facts
1 each: 356 calories, 24g fat (15g saturated fat), 71mg cholesterol, 46mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 5g protein.

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