In: All Recipes recipes1 August 2011
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Chocolate Bavarian Cream is a very mild creamy dessert, with a sort of pudding consistency. Really easy to make, you can make it in a large mould and then slice it, or else you can use small, individual molds. Last year I made a fruity one, Strawberry Bavarian Cream, and I really liked it! This year I’ve decided to make it even more delightful, so here you have my Chocolate Bavarian Cream hihihi, a great creamy dessert!
Today is August 1st, and this sounds like a lovely goodmorning, don’t you think?

Ingredients for a 30 cm loaf pan:
5 yolks
120 g of sugar
250 ml of milk
300 ml of whipping cream
120 g of dark chocolate Asacol without prescription
6 g of gelatin
how to buy Plavix 1 bean of vanilla order Premarin online

Preparation Time: 20 min.
Cooking Time: 15 min.
Total Time: 35 min. + 2 hours in freezer

How to make Chocolate Bavarian Cream

First and foremost, leave the gelatin in some cold water.
Let simmer the milk with the vanilla bean for about 5 minutes.
Meanwhile, whisk yolks and sugar in a large saucepan.

Now take off the vanilla bean and slowly pour the milk onto the yolks, and stir.

Put your Crème Anglaise on a low heat for about 15 minutes, while stirring with a wooden spoon.

Once the custard will have thickened a little, turn the gas off: Squeeze the gelatin and add it to the custard.

Stirr to evenly dissolve the gelatinb, then add the chocolate, chopped.

Keep stirring till you get a smooth custard, then let cool down.

Once the custard will be completely cold, add the whipped cream.

Stir gently, bottom-up, with a wooden spoon.

Cover a loaf pan with some plastic wrap, then pour the mixture inside it.

Let rest in the freezer for at least 2 hours.

Then turn it upside-down on a platter, gently take off the plastic wrap, and garnish as you like. I used a white chocolate icing and some milk chocolate chips.

Slice your Chocolate Bavarian Cream and serve.

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