December 29, 2010

MILK-CHOCOLATE BAVARIAN CREAM

1/2 c. sugar
1 env. unflavored gelatin
1/4 tsp. salt
2 1/4 c. milk
4 egg yolks, slightly beaten
1 c. (6 oz.) milk-chocolate pieces (reserve a few for decoration)
1 c. heavy cream
1 tsp. vanilla extract
Sweetened whipped cream for decoration

Blend sugar, gelatin, salt, milk, egg yolks and milk-chocolate pieces well in top of a double boiler. Cook over simmering water, stirring constantly until mixture thickens and chocolate pieces are completely melted and blended into the mixture.

Chill until the mixture mounds slightly when dropped from a spoon. Whip the cream and vanilla together until stiff. Fold whipped cream into the chocolate mixture. Spoon into an oiled 4 cup mold. Chill several hours or overnight before serving. Decorate with sweetened whipped cream and reserved chocolate pieces. Makes 6 servings.

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