MY HUSBAND'S FAVOURITE CHOCOLATE BAVARIAN
I have been making this since before my babies were born - my DH loves this! Serve just frozen. Chilling time is cooking time. I use my food processor for this recipe, and have written this recipe using a processor. Use the BEST quality chocolate you can find, I like Lindt, do not use cooking compound chocolate or a chocolate high in oil/fats such as Hersheys.
Provided by cookingpompom
Categories Frozen Desserts
Time 3h50m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 386.9, Fat 29.5, SaturatedFat 18, Cholesterol 143.2, Sodium 54.3, Carbohydrate 26.5, Fiber 1, Sugar 22.2, Protein 5
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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