My Husbands Favourite Chocolate Bavarian Recipes

CHOCOLATE BAVARIAN CREAM

Steps:

• Fill a small bowl with cold water and add the gelatine for 5 minutes to allow it to soften.
• Whisk together the egg yolks and sugar in a bowl until well mixed.
• Put the milk in a medium sized saucepan, bring to a simmer then turn off the heat. Break the chocolate into pieces then add to the milk and stir to dissolve.
• Pour the melted chocolate slowly into the egg mix, whisking continuously then pour the mixture back into the saucepan.
• Cook over a medium heat, stirring continuously with a wooden spoon until the mixture thickens.
• Squeeze out the excess liquid from the gelatine and stir through the chocolate until it melts then allow the custard to cool for 5 to 10 minutes.
• Put the cream in a bowl and whisk to soft peaks.
• Stir a spoonful of cream into the cooled custard and fold in the rest of the cream.
• Divide the mixture between 4 dariole moulds and leave in the freezer for 30 minutes to set.
• To unmould the dessert, run a sharp knife around the top edge and the briefly run the outside under a hot tap.
• Place a serving plate over the mould and invert to release the dessert.
• Serve with the raspberries to the side. Shave the remaining chocolate with a potato peeler and scatter over the top of the bavarois.

CHOCOLATE BAVARIAN TORTE

Steps:

• Bake cake layers according to package directions.
• Remove from pans.
• Let cool.
• Split each layer in half.
• Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy.
• Fold in whipped cream or Cool Whip® topping.
• Put one layer on plate.
• Top with some of filling.
• Add next layer.
• Top with more filling.
• Add third layer.
• Top with more filling.
• Add top layer and spread the rest of filling on top.
• Garnish with chocolate curls or sprinkle with cocoa.
• refrigerate.
• Note: An easy way to make chocolate curls:.
• Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan.
• Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate.
• It will curl as you scrape.
• Or use small metal pancake turner to form curls.
• Hold pancake turner at 45° angle and scrape chocolate into curls.

MY HUSBANDS FAVORITE CHOCOLATE CHIP COOKIES .

Steps:

• preheat over to 350. mix flour with baking soda and salt, put to the side. cream butter crisco, and water with both sugars on med. speed. and vanilla and eggs on at a time. mix on low until all is mixed well.
• blend dry mix with creamed mix. stir in chocolate chips. drop by rounded tbsp. on an ungreased cookie sheet. only bake for 7 to 8 minutes. overbaking will cause cookies to get hard.immediately remove from oven and place on cooling rack. store in airtight tupperware. enjoy