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Saturday, April 16, 2011

Chocolate Bavarian Cream

1 envelope unflavored gelatin
4 egg yolks
dash of salt
1/2 cup sugar
1 cup milk
1 cup whipping cream
1 teaspoon vanilla
2 oz un-sweetened chocolate, melted

Soften gelatin in 1/4 cup cold water; set aside. Mix egg yolks, salt and sugar together in a double boiler. Gradually blend in milk and cook over hot water, stirring constantly, until thick and smooth. Add chocolate stirring until blended. Add softened gelatin, stir until dissolved; cool. Whip cream, add vanilla and fold into chocolate mixture. Spoon into parfait glasses and chill.

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