Chocolate Bavarois

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Soak the gelatine in a little of the milk.
  2. Melt the chocolate in a little hot water with a little sugar.
  3. Stir until smooth.
  4. Boil the rest of the milk.
  5. Add the gelatine to it.
  6. Stir till dissolved.
  7. Add the chocolate.
  8. Strain and add the sugar.
  9. Set in a cool place, on ice if possible, in a large basin.
  10. Beat until cool.
  11. Whip the cream (see p. 3).
  12. Stir it in and pour all into a mould.
Original Text
*Chocolate Bavarois 1 pint cream 1 oz. gelatine 1 oz. chocolate 1 cup milk ¹⁄₂ lb. powdered sugar Soak the gelatine in a little of the milk. Melt the chocolate in a little hot water with a little sugar. Stir until smooth. Boil the rest of the milk. Add the gelatine to it. Stir till dissolved. Add the chocolate. Strain and add the sugar. Set in a cool place, on ice if possible, in a large basin. Beat until cool. Whip the cream (see p. 3). Stir it in and pour all into a mould.
Notes
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