Semisweet Chocolate Bavarian Cream Recipes

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SEMISWEET CHOCOLATE BAVARIAN CREAM



Semisweet Chocolate Bavarian Cream image

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

5 ounces semisweet chocolate, chopped
1/4 ounce unflavored gelatin (1 envelope)
1/4 cup water
3 large egg yolks
5 tablespoons superfine sugar
1 cup milk
1 cup heavy 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.

CHOCOLATE BAVARIAN CREAM PIE



Chocolate Bavarian Cream Pie image

I have not tried this recipe. I got this recipe from recipezaar message board. The recipe was posted by Meryl.

Provided by internetnut

Categories     Pie

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups chocolate wafer cookies, crushed
1/2 cup butter, melted
1 tablespoon gelatin
1/4 cup cold water
3 egg yolks, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 cup milk, scalded
3 egg whites, stiffly beaten
1 cup whipping cream, whipped

Steps:

  • Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
  • Soften gelatin in cold water and set aside. In top of double boiler
  • combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
  • May be garnished with additional cookie crumbs. Chill for several hours before serving.

Nutrition Facts : Calories 521.4, Fat 37.5, SaturatedFat 21.7, Cholesterol 195.7, Sodium 436.8, Carbohydrate 40.3, Fiber 0.9, Sugar 25.2, Protein 8.2

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