Chocolate Bavarian Cream
- 5 ounces semisweet chocolate, chopped
- 1/4 ounce unflavored gelatin ( 1 envelope)
- 1/4 cup water
- 3 large egg yolks
- 5 tablespoons superfine sugar
- 1 cup milk
- 1 cup heavy cream
1. Put ¼ cup of water in small bowl and sprinkle the gelatin over it.
2. Place the egg yolks in a large bowl and whisk lightly. Add the sugar and whisk until smooth.
3. Pour the milk into a saucepan and bring just to a boil.
4. Gradually whisk the hot milk into the yolks.
5. Then return the mixture to the saucepan.
6. Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook
the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer (Another test method is to dip
a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
7. Melt the chocolate in a microwave.
8. Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
9. Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Do not
refrigerate at this point or you won't be able to fold in the whipped cream.
10. While the custard is cooling, pour cream into a chilled bowl and beat to soft peaks.
11. Oil molds with vegetable oil. Use 6 small 5 oz. molds or one 3-1/2 cup mold.
12. Gently fold the whipped cream into the custard and pour into the oiled mold.
13. To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice of whipped cream,
grated chocolate, orange, raspberries or other fruit.
14. Be very careful when whisking the hot milk into the yolks. If you put too much hot liquid too quickly into the yolks,
you will have scrambled eggs. Just pour in a small amount at first.If you see any bits of cooked egg strain the
mixture through a medium sieve.