Recipe
CHOCOLATE BAVAROISE
Serves: 10
Preparation time: 30 minutes If they like it, it serves 10 otherwise
Cooking time: 8 minutes
Totaltime: 38 minutes
Ingredients
- 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
Preparation
-
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
main ingredients:
type of dish:
dessert
cuisine:
France
specific recipes:
entertaining
season and occasion: Valentines-Day
-
White chocolate and raspberry tart
-
Light chocolate soufflés
-
New york-style cheesecake with chocolate crust
-
Chocolate orange torte with raspberry coulis
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