White Chocolate Bavarian Tree
- 1 c
- half and half
- 2 tsp
- envelopes unflavored gelatin
- eggs, seperated
- 12 oz
- high - quality white or semisweet chocolate
- 1 tsp
- cream of tartar
- 1 1/2 c
- whipping cream, whipped
- spearamint candy leaves, red cinnamon candies, red candy - coated licorice pieces, green miniature jaw breakers
- 8 c
- tree mold, or other decorative mold
Remove from heat; cool to room temperature.
Gently fold cooled chocolate mixture into beaten egg whites. Fold in whipped cream.
Refrigerate until set, 8 hours or overnight.
Place serving plate on top of mold. Invert mold and plate and shake to loosen chocolate mixture. Gently remove mold.
Decorate with candies.