New This Month

Mocha Bavarian Cream

Use this recipe for our Individual Chocolate-Espresso Charlottes.

  • Yield: Makes about 8 cups

Photography: Anita Calero

Source: Martha Stewart Weddings, Fall 2007


  • 6 tablespoons cold water
  • 2 envelopes unflavored gelatin
  • 2 cups Milk Chocolate-Espresso Creme Anglaise, room temperature
  • 2 teaspoons coffee extract
  • 3 cups heavy cream, whipped to medium peaks


  1. Prepare an ice-water bath. Put the cold water into a heatproof bowl, and sprinkle with gelatin. Let soften 5 minutes.

  2. Set bowl of gelatin over a pan of simmering water, and whisk until dissolved. Add half the creme anglaise, and whisk to combine. Whisk in remaining creme anglaise, and then coffee extract.

  3. Place over the ice-water bath, and whisk constantly until cooled and beginning to thicken (do not let it become lumpy). Remove from the ice-water bath. Whisk in a third of the whipped cream, then fold in remaining whipped cream in 2 batches. For piping, immediately transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Use immediately.

Reviews Add a comment