Add the heavy cream to a bowl and whip with a whisk until thick. You'll whip with sugar in Step 6.
In a pan, heat the milk, broken chocolate, and gelatin and boil while mixing with a whisk.
Take the pan off the heat and chill over a bowl of iced water. Continue mixing until the mixture starts to thicken.
Pour the contents of the pan into the bowl containing the cream from step 1 and mix together.
Pour the mixture into cups and leave to chill in the fridge for approx. 45 minutes.
Repeat the steps. This time mix sugar into the cream at step 1 and leave the chocolate out of all further steps to create the cream bavarois. Pour this into the cups on top of the previous mixture and leave to chill in the fridge again for a further 45 minutes.
Repeat the steps to create another batch of chocolate bavarois. Pour the chocolate bavarois into the cups to create the third and final layer and leave to chill and set in the fridge for over 1 hour. Add your favourite topping and they're ready.
Plain chocolate bavarois also taste delicious. You can get about 2 cups of chocolate bavarois out of 1 bar of chocolate.
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I tried making chocolate bavarois!
In step 3, it's ready when the mixture starts to thicken. Be careful not to let it harden too much at this stage.