Chocolate bavarian cream
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Chocolate bavarian cream
  Chocolate    Bavarian    Dessert    Creams  
Last updated 6/12/2012 1:15:08 AM. Recipe ID 44371. Report a problem with this recipe.
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      Title: Chocolate bavarian cream
 Categories: Dessert
      Yield: 10 Servings
 
      1 pk (12-oz) Nestle Toll House
           -semi-sweet chocolate
           -morsels
    1/2 c  Milk
      1    Envelope unflavored gelatin
      1 tb Water
      2    Eggs; separated
      2 tb Brandy (optional)
    1/8 ts Salt
    1/4 c  Sugar; divided
      2 c  Heavy cream; divided
 
  Line 1-1/2 quart bowl with plastic wrap; set aside. In small heavy
  gauge saucepan, combine Nestle Toll House semi-sweet chocolate
  morsels and milk. Stir over low heat until morsels are melted and
  mixture is smooth. Remove from heat. In cup, sprinkle gelatin over
  water; set aside 5 minutes. In 1-1/2 quart bowl, beat egg yolks. Stir
  in 1/4 cup chocolate mixture; return to saucepan. Cook over low heat,
  stirring constantly, until slightly thickened. Add softened gelatin;
  stir until dissolved. Remove from heat. Stir in brandy, if desired.
  Transfer to large bowl; cool to room temperature. In 1-1/2 quart
  bowl, beat egg whites and salt until foamy. Gradually add 2
  tablespoons sugar; beat until stiff peaks form. Fold into cooled
  chocolate mixture. In medium bowl, beat 1 cup heavy cream until
  stiff; fold into chocolate mixture. Pour into prepared bowl. Chill
  until firm. Unmold onto serving platter; remove plastic wrap. In
  medium bowl, combine remaining 1 cup heavy cream and remaining 2
  tablespoons sugar; beat until stiff. Fill pastry bag fitted with
  rosette tip; decorate mold. Makes 10-12 servings.
  
  From .  Downloaded from Glen's




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Recipe ID 44371 (Apr 03, 2005)

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