Desserts Pudding: White Choc Bavarian by Recipe Cottage

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	White Choc Bavarian

		White Chocolate Bavarian Squares Serves 8 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 with pecans. 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.