Title: Chocolate Bavarian Cream
Categories: Dessert
Yield: 10 Servings

1 pk (12-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
1/2 c Milk
1 Envelope unflavored gelatin
1 tb Water
2 Eggs; separated
2 tb Brandy (optional)
1/8 ts Salt
1/4 c Sugar; divided
2 c Heavy cream; divided

Line 1-1/2 quart bowl with plastic wrap; set aside. In small heavy gauge
saucepan, combine Nestle Toll House semi-sweet chocolate morsels and milk.
Stir over low heat until morsels are melted and mixture is smooth. Remove
from heat. In cup, sprinkle gelatin over water; set aside 5 minutes. In
1-1/2 quart bowl, beat egg yolks. Stir in 1/4 cup chocolate mixture; return
to saucepan. Cook over low heat, stirring constantly, until slightly
thickened. Add softened gelatin; stir until dissolved. Remove from heat.
Stir in brandy, if desired. Transfer to large bowl; cool to room
temperature. In 1-1/2 quart bowl, beat egg whites and salt until foamy.
Gradually add 2 tablespoons sugar; beat until stiff peaks form. Fold into
cooled chocolate mixture. In medium bowl, beat 1 cup heavy cream until
stiff; fold into chocolate mixture. Pour into prepared bowl. Chill until
firm. Unmold onto serving platter; remove plastic wrap. In medium bowl,
combine remaining 1 cup heavy cream and remaining 2 tablespoons sugar; beat
until stiff. Fill pastry bag fitted with rosette tip; decorate mold. Makes
10-12 servings.

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