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Bavaroise au Chocolat
(Chocolate Blancmange)

Desserts

 

Ingredients

 
  • 500 ml milk
  • 5 ml vanilla essence
  • 4 egg yolks
  • 100g sugar
  • 15 ml (10 g) gelantine
  • 100 ml boiling water
  • 125 g dark chocolate
 

Method

 
  1. Add the vanilla to the milk and bring to boil.
  2. Beat the egg yolk with the sugar until pale and creamy.
  3. Add the hot milk, first a spoonful at a time, then in larger quantities, stirring all the time.
  4. Pour the mixture into a saucepan and heat on a low heat, stirring continously, until mixture thickens. Do not boil.
  5. Remove cream from heat and pass through a sieve.
  6. Dissolve the gelantine in the boiling water and stir int the cream.
  7. Stir the melted chocolate into the cream as well and stand to cool.
  8. Pour the cream into greased blancmange molds bowl or into a dessert bowl. Refrigerate for a few hours.
  Makes 4 portions 

Recipe from:

Culinaria. European Specialities. Volume 2.
 


Recipe
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