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I’m going to post this early since today is Joy’s Chocolate round-up! Be sure to stop by and see all the decadent and delectable chocolate recipes.

CHOCOLATE BAVARIAN CREAM
2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup chocolate base (recipe follows)
1 cup evaporated milk
1 cup water
dash salt
3 eggs, separated
1 teaspoon PURE vanilla

• Soak gelatin in cold water for 5 minutes to soften.
• In a double boiler whisk together the chocolate base, water, milk and salt until smooth.
• Beat the egg yolks together until smooth.
• When chocolate mix is hot, pour it over the egg yolks and blend them together. Return the mixture to the double boiler and cook until the custard coats a spoon. Add the gelatin and stir until completely dissolved.
• Cool mixture slightly.
• Beat the egg whites until stiff. Add to the cooled mixture along with the vanilla.
• Pour into bowls or molds or use as a filling between cake layers. I use a sheet of wax paper on the top to prevent refrigerator ‘film’.
• Chill until firm.

CHOCOLATE BASE
2 cups sugar
1 cup cocoa
6 ounces unsweetened chocolate
2 cups evaporated milk
1 teaspoon PURE vanilla
dash salt

• In a double boiler melt chocolate squares.
• Sift sugar and cocoa together.
• Add to chocolate. Blend well.
• Add 1 3/4 cup of the evaporated milk and stir until well mixed.
• Cook until thick, stirring occasionally.
• Beat until cool.
• Add remaining milk, vanilla and salt.
• Cool and refrigerate.

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