Chocolate and Macadamia Bavarois

Chocolate and Macadamia Bavarois

A perfect combination of chocolate and macadamias.

Prep time 20
Cook time 120
Serves 4


1.8lt Suncoast Gold Macadamia Milk
110g dark chocolate
110g white chocolate
12 egg yolks
3 tbs cornflour
240g caster sugar
8 leaves gelatine


Divide Suncoast Gold Macadamia Milk into two separate saucepans. Heat macadamia milk slowly, add chocolate, whisk.

Soak gelatine in cold water.

In two bowls, place 6 egg yolks, 1½ tbs cornflour and 120g caster sugar. Add hot chocolate mix to each bowl. Return to low heat and stir until thickened. 

Drain and squeeze out gelatine and add 4 leaves to each chocolate mixture.

Pour one layer of dark chocolate into dariole moulds, put in freezer to set. Once set, top with white chocolate mixture. Repeat so that you have dark, white, dark, white.

Refrigerate overnight. To remove from dariole mould, run a warm knife around the edge and turn out on serving plate.