My Husbands Favourite Chocolate Bavarian Recipes

SEMISWEET CHOCOLATE BAVARIAN CREAM

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.

MY HUSBAND'S FAVOURITE CHOCOLATE BAVARIAN

Steps:

• In your food processor, blend the chocolate until it is fine - very fine.
• Heat the sugar and water in a saucepan until the sugar has melted. Bring to the boil, boil for 2 minutes (until slightly thickened).
• Pour hot syrup into the processor down the funnel while motor is running.
• Add the yolks, egg and cream. Process until smooth and no lumps are present.
• Grease a 22cm cake tin and line with plastic/cling wrap, leave a border above the edge of the tin to pull on when easing the bavarian out of the tin.
• Pour mixture into the prepared tin and freeze for 3.5 hours.
• Remove from freezer 15 minutes before serving and place in the fridge.
• Serve on a plate, cut small slithers as this is rich. My DH loves this with ice-cream and berries.