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Chocolate Crusted Bavarian A Rich, Delicious Ice Box Dessert

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  Chocolate wafers 20 Large, rolled fine to make 1 1/2 cups of crumbs
  Melted butter 1⁄3 Cup (5.33 tbs)
  Gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Eggs 3 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Whipping cream 3⁄4 Cup (12 tbs)
  Milk chocolate 1 3⁄8 Ounce (1 Bar)

Mix chocolate crumbs and butter thoroughly.
Press a thin layer over sides and bottom of a lightly buttered 8-inch square cake pan.
(Press sides with spatula and bottom with bottom of glass.) Set in refrigerator.
Soften gelatin in cold water.
Scald milk in top of double boiler.
Beat egg yolks slightly, add sugar and salt.
Slowly pour scalded milk over egg mixture, stirring constantly.
Return to double boiler and cook until mixture coats a metal spoon (about 2 to 3 minutes).
Remove from heat and add gelatin, stir until dissolved.
Strain into a bowl.
Add vanilla, then thoroughly fold in stiffly beaten egg whites.
Chill until slightly congealed.
While custard is congealing, transfer cream to a chilled bowl and beat until stiff.
Fold into slightly congealed mixture.
Pour into crumb-lined pan.
Grate chocolate directly over custard mixture, distributing evenly.
Chill several hours or overnight.
Cut in squares to serve.
To facilitate lifting squares from pan, dip pan in hot water for a second.

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