Chocolate Bavarian Cream
- 2 ounces Lowneys Premium Chocolate
- 1/2 cup sugar
- 4 egg yolks
- 1/4 cup cold water
- 2 cups milk
- 2 tablespoons granulated gelatine
- 2 cups cream
- 1/4 teaspoons salt
Melt chocolate; add sugar, eggs and milk; cook in double boiler until mixture thickens; soak gelatine in cold water; dissolve in egg mixture, strain, cool, and when beginning to become hard to the touch, fold in whip from two cups of cream. Pour into mold to become hard to the touch. Unmold and garnish with beaten cream and cherries.
Submitted by Jul 17, 2009
15 min 30 min 45 min
15 min 30 min 45 min