LOCATION: Recipes >> Desserts Pudding >> White Choc Bavarian
White Choc Bavarian
White Chocolate Bavarian Squares
1 1/4 cups whipping cream
3 ounces fine-quality white chocolate, finely chopped
1/4-ounce envelope unflavored gelatin (scant 1 Tbs.)
1/4 cup water
1 cup milk
4 large egg yolks
6 Tbs. sugar
1/4 cup white creme de cacao
Spirited Cold Chocolate Sauce (recipe follows)
1/3 cup pecans, chopped
Refrigerate 1 cup cream. Place white chocolate in a medium bowl.
Bring remaining 1/4 cup cream to a full boil in a small heavy
saucepan. Pour over chocolate all at once. Stir with whisk until
mixture is smooth and set aside.
Sprinkle gelatin over 1/4 cup water in a small cup. Bring milk to
a boil in a small heavy saucepan. Whisk egg yolks in a large bowl.
Add sugar to the egg yolks and whisk until blended. Gradually whisk
hot milk into the egg yolk-sugar mixture. Return mixture to saucepan.
Cook over medium-low heat, stirring mixture and scraping bottom of
pan constantly with the wooden spoon, until mixture thickens slightly
and reaches 165 to 170 degrees on a candy thermometer. This should
take about 5 minutes. Remove from heat and immediately add softened
gelatin. Whisk in gelatin until it completely dissolves. Pour
custard into a large bowl; stir about 30 seconds to cool. Cool
for 10 minutes.
Using a whisk, gradually stir custard mixture into chocolate mixture.
Return mixture to large bowl; cool to room temperature, stirring
occasionally. Gradually stir in creme de cacao.
Refrigerate about 20 minutes, or set bowl in a larger bowl of iced
water and leave 10 minutes, stirring very often, or until mixture
is cold and beginning to thicken but is not set. Meanwhile, lightly
oil an 8-inch-square baking dish or serving dish.
In a large chilled bowl, whip remaining 1 cup cream until nearly
stiff. Gently fold into chocolate mixture. Pour into prepared
dish; smooth top. Cover and refrigerate at least 3 hours or until
set. Dessert can be kept 2 days in the refrigerator; liqueur flavor
weakens after 1 day.
Cut dessert into 2-1/2-inch squares. Use a broad spatula to transfer
to plates. Spoon chocolate sauce over each serving and sprinkle
Spirited Cold Chocolate Sauce
Makes 1-1/3 cups
8 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter, cut in 8 pieces
1/4 cup water
1/2 cup creme de cacao
Melt chocolate with butter and water in a medium bowl over nearly
simmering water. Stir until smooth. Remove from pan of water; cool
10 minutes. Gradually stir in liqueur. Serve immediately or
refrigerate. Sauce can be kept, covered, up to 1 week in refrigerator.
Reheat refrigerated sauce in a double boiler or bowl set in a pan
of hot water over low heat. Cool sauce to room temperature. If
sauce is removed from refrigerator and brought to room temperature
without reheating, it will be too thick.
How does this recipe taste?
||Ease of Prep: (n/a)
Write an ON-LINE REVIEW and share your thoughts with others.