This chocolate Bavarian cream is a delicious custard and makes an outstanding party sweet.

You will need an 850 milliliter plain mould.

Ingredients:

3 Egg Yolks
2 tablespoons Castor Sugar
3 drops Vanilla Essence
425 milliliters Milk
1.5 grams Gelatine
5 tablespoons Water
140 milliliters Double Cream
110 grams Plain Dessert Chocolate (roughly chopped)


Method:

Melt the dessert chocolate into the milk over a low temperature.

Cream the yolks and sugar thoroughly in a bowl. Add the vanilla
essence to the yolk mixture. Pour the chocolate milk onto the yolk
mixture and blend well. Return the custard mix to the pan in which
the chocolate was melted.

Place the pan onto a low heat and stir the mixture continuously until
the custard coats the back of the spoon.

Strain into a bowl to cool.

Put the gelatine and water into a small pan and leave to soak for
5 minutes.

In the meantime, partially whip the cream.

When the custard is cold, bring the gelatine to the boil and dissolve.
Immediately pour it into the custard.

Put this mixture into a thin pan to cool and stand the pan in a bowl of
iced water to cool. Stir until the mixture starts to thicken and add two tablespoons of the partially whipped cream.

Turn the custard into the lightly oiled mould and leave to set.

Once it has set, turn out from the mould carefully and spread over the rest of the cream.

Your delicious Chocolate Bavarian Cream can be decorated with a little more whipped cream.

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