Blender chocolate bavarian

Yield: 8 Servings

Measure Ingredient
2 Envelopes unflavored gelatin
½ cup Cold milk
1 pack (12-oz) semi-sweet chocolate pieces
1 cup Hot milk
1 cup Whipping cream
2 Eggs
½ cup Sugar
2 tablespoons Light rum
1 cup Ice cubes or crushed ice
Whipped cream

Sprinkle gelatin over cold milk in 5 cup blender. Let stand until gelatin granules are moistened. Add chocolate (reserve some for garnish, if desired) and hot milk. Cover and whirl at low speed until chocolate melts and gelatin dissolves, about 2 minutes. Stop blender. Add cream, eggs, sugar and rum. Cover and whirl at high speed until well mixed. With blender still running, remove center cap of lid and add ice cubes 1 at a time.

Whirl until ice melts. Pour at once into individual dessert dishes. Chill until set, about 30 minutes. Garnish with dollops of whipped cream and reserved chocolate. Yield: 8 to 10 servings.

MARION GLATTER (MRS. RICK)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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