ounces semi sweet chocolate
1 envelop unflavored gelatin ( or 3 large
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups heavy cream
For chocolate sauce:
semi sweet chocolate
1 cup heavy cream
Melt chocolate over a double
boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in
Cream sugar and egg yolks. Slowly pour the boiling milk over
egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until
the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin
and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy
cream to a medium peak. Fold in the cool chocolate custard. Pour in a
decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate
sauce around bavaroise.
combine cream and chocolate.
Stir over low heat to melt. Cool