White Chocolate Bavarian Tree

Cassie *


A rich and creamy elegant dessert. If chocolate is more to your liking, substitute semisweet chocolate for the white

pinch tips: Parchment Paper Vs Wax Paper



12 - 14


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

Directions Step-By-Step

Combine half - and - half and vanilla in medium saucepan. Sprinkle gelatin over mixture; let stand 1 minute. Stir over low heat until gelatin is completely dissolved.
Beat egg yolks in small bowl. Stir about 1/2 of gelatin mixture into egg yolks; return egg yolk mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
Melt chocolate in top of double boiler over hot, not boiling, water, stirring constantly. Stir gelatin mixture into chocolate.

Remove from heat; cool to room temperature.
Beat egg whites and cream of tartar until stiff peaks form.

Gently fold cooled chocolate mixture into beaten egg whites. Fold in whipped cream.
Spoon mixture into 8 - cup tree mold or other decorative mold.

Refrigerate until set, 8 hours or overnight.
To unmold, pull chocolate mixture from edge of mold with moistened fingers. Or, run a small metal spatula or pointed knife, dipped in warm water around edge of mold. Dip bottom of mold briefly in warm water.

Place serving plate on top of mold. Invert mold and plate and shake to loosen chocolate mixture. Gently remove mold.

Decorate with candies.

About this Recipe

Course/Dish: Candies, Chocolate
Hashtags: #Christmas, #holiday, #tree