CHOCOLATE BAVARIAN
1 tablespoon plain gelatin 1 ½ cups whipping cream or
¾ cup cold water evaporated milk
1 square (1oz.) unsweetened- ½ cup sugar
chocolate ½ teaspoon vanilla
Soften gelatin in ¼ cup of cold water. Melt chocolate over boiling water; add ½ cup of water; add ½ cup of cream or evaporated milk, sugar, and remaining ½ cup water, and cook about 5 minutes, stirring until smooth. Add softened gelatin, stirring until dissolved. Add vanilla and cool until mixture is thick and syrupy. Have rest of cream or evaporated milk thoroughly chilled and whip with rotary beater in chilled bowl until stiff. Whip chocolate moisture until smooth and fold in the whipped cream or evaporated milk lightly but thoroughly. Turn into mold or individual sherbets which have been rinsed with cold water and chill in refrigerator until set. 5 servings.
Tags: Chocolate