Chocolate Bavarian Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Chocolate syrup||1 Cup (16 tbs)|
|Heavy cream||1 Pint|
|Baked pastry shell||1|
Soften gelatine in cold water.
Heat chocolate syrup in a medium saucepan to a full boil.
Remove from heat.
Add softened gelatine and stir until gelatine is completely dis- solved.
Chill until mixture is thick and syrupy, stirring once or twice while chilling.
Beat cream until stiff and fold into slightly thickened chocolate-gelatine mixture.
Fold in vanilla.
Pile into baked pastry shell and chill until firm.
Note: Rum or rum flavoring may be substituted for the vanilla.
Use 1 teaspoon rum extract or 1 to 2 tablespoons rum.