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Be sure to scroll down to the bottom of the page in order to view all the information. Chocolate Raspberry Bavarois Chocolate and raspberry is truly a match made in heaven. But you don't have to wait until you reach the pearly gates to receive this heavenly reward! Required Ingredients:   8 - 10 servings 1 each    - 9" Bavarois Cake (Chocolate or Pink)             -or- 15 each  - Individual 3" Bavarois Cakes 1¼ cup   - Nif-t-Raspberry Mousse (Fond) Mix (divided) 1/2 cup   - Warm Water 1   cup   - Cool Water 1¼ cup    - Nif-t-Whip Topping Mix 1¼ cup    - Ice Cold Water 3/4 cup   - Nif-t-Chocolate Drops 1/2 cup   - Heavy Cream or Evaporated Milk 1/2 cup   - Nif-t-Chocolate Blossoms (tiny chocolate curls) 1/2 cup+ - Fresh Whole Raspberries 1. Prepare the Sponge Cake: Unwrap your 9" Chocolate Bavarois Kit. Add moisture to all of the sponge cake pieces by brushing (or sprinkling) on a solution of approximately 1/4 cup Raspberry Mousse (Fond) Mix diluted in 1/2 cup warm to hot water. Set cake aside. Note: This dessert is best when made at least one to two days in advance to allow time for the cake to absorb the moisture from the filling. The "optional short cut" below is recommended only when the dessert is made less than 24 hours before being served. (See our "Product Information & Tips Pamphlet" on Sponge Cakes.) Optional Short Cut: The sponge cake will absorb the moisture more readily if it has been warmed or "steamed" a bit first. Use your microwave for a quick & easy way to accomplish this. Leave the plastic collar around the cake form and carefully wrap clean, damp paper towels in between & around the sponge cake disks. Place damp towels up against the inside of the entire cake band. "Steam" in the microwave for only a minute or less. Remove from the microwave and carefully remove the toweling. Brush or sprinkle the warmed cake with the desired solution. 2. Make the Raspberry Mousse Filling by combining 1¼ cup of Nif-t-Whip Topping Mix with 1¼ cup of ice-cold water. Whip until stiff peaks form. Dissolve 1 cup of Nif-t-Raspberry Fond Mix in 1 cup of cool water and stir until it just starts to thicken. Combine the raspberry fond with the prepared whipped topping and blend well in order to create the "Raspberry Mousse". Note: Reserve at least 1 cup of the Raspberry Mousse for piping the decorative border on top. Place the reserved mousse in a disposable pastry bag fitted with a # l l  Star Pastry Tip and refrigerate until ready to decorate the bavarois. 3. Melt the Chocolate: Place ¾ cup of chocolate drops and ½ cup of cream (or evaporated milk) in a microwave safe bowl and heat for approximately 45 seconds. Stir until the chocolate is completely melted and smooth in order to create the "ganache". 4. Assemble the Dessert: Leave the plastic collar around the Bavarois (cake) rim and bottom gold serving disk. Carefully remove the round sponge cake disk(s). Spread half of the melted chocolate ganache over each cake disk after the raspberry fond liquid has been absorbed. Put the cake in the refrigerator or freezer until chocolate is firm. (about 15 minutes) Once the chocolate has set up, carefully replace the bottom cake layer back inside the striped cake band. Now, spread half of the raspberry mousse evenly over the bottom cake layer. Then, place the second cake disk on top of the mousse layer and gently press on the cake disk to make it even. Spread the other half of the raspberry mousse over the second cake disk and smooth the top. The mousse should extend slightly above the rim. Completely cover the dessert with plastic wrap to hold in the moisture. 4. Refrigerate or Freeze the filled cake several hours or overnight. This dessert is best if refrigerated at least several hours to allow adequate time for the cake to absorb moisture and flavor from the mousse filling. Then freeze the Bavarois, if desired, for a firmer texture and easier slicing. Partially thaw before serving. 5. Before Serving: Pipe a decorative border around the rim with the chilled reserved mousse. Finish the top with fresh whole raspberries and/or Nif-t-Chocolate Blossoms. Serve with extra raspberries on the side if desired. Hint: Remove the plastic collar before slicing by gently pushing up from the bottom. Carefully transfer the Bavarois with its' gold disk onto a serving platter and then slice. Alternative: Individual 3" Bavarois Follow the directions listed above for the 9" Bavarois. Fill the individual Bavarois (in their plastic tray). Spoon or drizzle the ganache into each cake, coating the bottom round 3 inch cake disk. Fill with the Raspberry Mousse, cover with plastic wrap and refrigerate several hours or overnight. Then freeze the Bavarois in their own individual compartments for easier removal and handling. Decorate with reserved raspberry mousse, chocolate blossoms and fresh raspberries, if available. Hint: If not using all fifteen 3" Bavarois at once, cut the plastic tray apart in a manner to hold the desired number that's to be prepared. Reseal the remaining Bavarois to keep them fresh. (Don't forget to adjust the amount of required mousse needed for the reduced number of bavarois cakes.) Chocolate Raspberry Bavarois   Quantity in Basket: none Code: R0104 Price: $0.25 Shipping Weight: 0.01       Quantity:   Each recipe card measures 5½" x 4¼" and displays an illustration of the finished dessert. The cards are also color-coded in order to match their respective category dividers which are included as part of our Nif-t-Recipe - File Boxes. This recipe card may be purchased individually or as part of Nif-t-Recipes - Set #2. Please Note: The $.25 purchase price is for this Nif-t-Recipe on a printed card only.  Alternatively, you can print out this recipe page from our website for your own personal use without charge. Simply “click” on your browser's Back button in order to return to our “Bavarois & Sponge Cake” category recipe list.