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.
Title: Chocolate bavarian cream
Yield: 10 Servings
1 pk (12-oz) Nestle Toll House
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.
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