Chocolate Bavarian Cream
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate square||1 , melted|
|Milk chocolate||1⁄2 Cup (8 tbs), melted|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Semisweet chocolate||1⁄4 Cup (4 tbs)|
Soften gelatin in the milk in top part of double boiler.
Add beaten egg yolks, sugar and salt.
Cook over simmering water, stirring, until smooth and thickened.
Add melted chocolates and vanilla.
Cool, stirring occasionally, until slightly thickened.
Meanwhile, beat egg whites until stiff, then fold with cream into chocolate mixture.
Blend in mini chocolate pieces.
Rinse a 1 1/2-quart mold with cold water or brush lightly with vegetable oil.
Pour mixture into mold and chill at least 4 hours.
Unmold and serve with fruit, if desired.
Makes 6 to 8 servings.