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CHOCOLATE BAVAROISE
Also see
LIGHT CHOCOLATE BAVAROISE
Serves: 10
8 ounces semi sweet
chocolate
1 envelop unflavored gelatin ( or 3 large sheets)
1/4 cup
cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups
heavy cream
for chocolate sauce:
4 ounces semi sweet chocolate
1
cup heavy cream
Melt chocolate
over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets,
immerse in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk
over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat
until the mixture coats the back of the spoon. Do not boil. Stir in the gelatin
and melted chocolate. Strain into a bowl. Cool mixture. Whip the heavy cream to
a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold.
Refrigerate for 2 hours. Unmold and serve with chocolate sauce around
bavaroise.
Chocolate sauce:
Combine cream and chocolate. Stir over
low heat to melt. Cool
