Semisweet Chocolate Bavarian Cream

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 ounces semisweet chocolate, chopped
• 1/4 ounce unflavored gelatin (1 envelope)
• 1/4 cup water
• 3 large egg yolks
• 5 tablespoons superfine sugar
• 1 cup milk
• 1 cup heavy cream

Recipe

• 1 put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• 2 put the egg yolks into a large bowl and whisk lightly to combine. add the sugar and whisk until smooth.
• 3 put the milk into a saucepan and bring just to a boil.
• 4 *gradually whisk the hot milk into the yolks.
• 5 then return the mixture into the saucepan.
• 6 cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. cook the custard sauce until it reaches 165°f.to 170°f on an instant read thermometer(another test method is to dip a metal spoon into the custard. run your finger down the middle of the custard, and if the trail stays it's ready).
• 7 melt the chocolate in a microwave.
• 8 stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• 9 whisk the custard into the chocolate. pour the mixture into a bowl and allow to cool to room temperature. place in refrigerator for 20 minutes, stirring every 5 minutes.
• 10 while the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• 11 oil a mold with almond oil.
• 12 gently fold the cream into the custard and pour into the oiled mold.
• 13 to serve: unmold the bavarian cream a short time before serving. garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• 14 note:the servings will vary; depends on th mold that you use. times do not include chilling. times are guesstimated.
• 15 *be very careful when whisking the milk into the yolks. if you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. just pour in a small amount at first.