Chocolate Bavarian With Strawberry Cream Recipes

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STRAWBERRY BAVARIAN CREAM



Strawberry Bavarian Cream image

This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.

Provided by teresas

Categories     Gelatin

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 (10 ounce) package frozen sliced strawberries, thawed
1 cup boiling water
1 (3 ounce) package strawberry gelatin (I use sugar free)
1 cup whipped cream, chilled (I use cool whip)

Steps:

  • Drain strawberries, reserving syrup.
  • Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
  • Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
  • Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
  • Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

CHOCO-BERRY BAVARIAN CREAM



Choco-Berry Bavarian Cream image

I found this recipe in one of my Hershey's chocolate recipes cookbooks a few years ago and made it for a friend's holiday party. *This picture is from the Hershey's website (I unfortunately didn't take a picture when I made it, but will do so when I make it again...maybe for this Christmas).

Provided by S I

Categories     Other Desserts

Number Of Ingredients 9

1 pkg (10 oz.) frozen strawberries in syrup, thawed or 1 cup sweetened sliced fresh strawberries
2 pkg (envelopes) unflavored gelatin
1/2 c granulated sugar
1 c mini semi-sweet chocolate chips
2 1/4 c milk, divided
1 tsp vanilla extract
1 c (1/2 pt.) cold whipping cream
strawberry cream (recipe follows)
fresh strawberries (optional)

Steps:

  • 1. Lightly oil 5 or 6 cup mold; set aside. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; set aside. Refrigerate drained berries.
  • 2. Stir together sugar, small chocolate chips and 1/2 cup milk in medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved.
  • 3. Remove from heat; stir in remaining milk and vanilla. Pour into large bowl; refrigerate, stirring ocasionally, until mixture mounds when dropped from spoon.
  • 4. Beat whipping cream until stiff; fold into chocolate mixture. Pour into prepared mold; refrigerate until firm. Unmold; garnish with STRAWBERRY CREAM and fresh strawberries, if desired
  • 5. STRAWBERRY CREAM: Mash or puree reserved strawberries from Bavarian cream recipe to equal 1/2 cup. Beat 1cup (1/2 pt.) cold whipping cream amd 1 teaspoon vanilla extract until stiff. Fold in strawberry puree and 2 to 3 drops red food color. Makes about 2 cups of topping.

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