CHOCOLATE BAVARIAN CREAM
Steps:
- Add heavy cream to a bowl and whisk until soft peaks form.
- Place Kirschwasser or water to a small heat proof bowl and sprinkle gelatin evenly over the surface. Set aside and allow to sit for 5-10 minutes to bloom.
- Add the egg yolks with powdered sugar, salt and vanilla extract to a heat proof bowl and beat until light and fluffy.
- Add about 1-inch of water to a saucepan, that is smaller than your mixing bowl, and bring the water to a light simmer but avoid boiling.
- Place your egg yolk mixture on top and heat to a minimum of 140 F while whisking constantly.
- Chop the chocolate and add it into a heat proof bowl. Place the bowl for 20-30 seconds into the microwave. Stir and place in 15 seconds increments into the microwave until melted.
- Place the gelatin for 15 seconds into the microwave to melt. Mix well, then add to the chocolate and combine.
- Add half of the chocolate to the egg mixture and mix well. Then add the remaining chocolate and mix well again.
- Mix in about 1/3 of the whipped cream and then add fold in the remaining whipped cream in two increments.
- Fill the Bavarian cream into small desert glasses or a bowl and allow to sit refrigerated for at least 2 hours or overnight.
Nutrition Facts : ServingSize 1 Portion, Calories 434 kcal, Carbohydrate 20 g, Protein 7 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 252 mg, Sodium 31 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 11 g
SEMISWEET CHOCOLATE BAVARIAN CREAM
This is so good! The semi-sweet chocolate flavor leaves milk chocolate at the gate! Seriously, it will become a family favorite. It's fairly easy to make, and you will really love the flavor.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
- Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
- Put the milk into a saucepan and bring just to a boil.
- *Gradually whisk the hot milk into the yolks.
- Then return the mixture into the saucepan.
- 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).
- Melt the chocolate in a microwave.
- Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
- 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.
- While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
- Oil a mold with almond oil.
- Gently fold the cream into the custard and pour into the oiled mold.
- 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.
- Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
- *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.
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