Chocolate bavarian cream

Yield: 10 Servings

Measure Ingredient
1 pack (12-oz) Nestle Toll House semi-sweet chocolate morsels
½ cup Milk
1 Envelope unflavored gelatin
1 tablespoon Water
2 Eggs; separated
2 tablespoons Brandy (optional)
⅛ teaspoon Salt
¼ cup Sugar; divided
2 cups Heavy cream; divided

Line 1-½ 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 1-½ quart bowl, beat egg yolks. Stir in ¼ 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 1-½ 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 <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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