Chocolate Bavarian

What is it?

Layered chocolate mousse sits on a biscuit base, with a texture that's lighter and airier than a cheesecake. Sold frozen, it's built to thaw before serving, so the mousse softens into a smooth, spoonable centre while the base stays firm underneath. In Sara Lee's dessert lineup, this bavarian sits closer to a freezer-case patisserie slice than to a dense ice cream cake. Chocolate runs through the mousse layers in varying concentrations, giving each spoonful a slightly different cocoa intensity. Meanwhile, the biscuit base adds crunch and contrast, keeping the whole thing from being just one soft texture throughout. Pull it from the freezer about 30 minutes before serving for the best consistency.