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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.


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