cocoa bavarian cream

Name: Cocoa Bavarian Cream
Yield: 12
Cuisine: American
Ingredients: 2 - envelopes unflavored gelatin; 1 1/2 cup(s) cold milk; 1 1/4 cup(s) sugar; 3/4 cup(s) unsweetened cocoa; 1 tablespoon(s) light corn syrup; 3 tablespoon(s) butter; 1 3/4 cup(s) milk; 1 1/2 teaspoon(s) vanilla; 10-12 - ladyfingers, split; 1 cup(s) heavy or whipping cream

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a Hershey's cookbook.

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yield 12 serving(s)

method Stove Top

Ingredients For cocoa bavarian cream

2

envelopes unflavored gelatin
1 1/2 c

cold milk
1 1/4 c

sugar
3/4 c

unsweetened cocoa
1 Tbsp

light corn syrup
3 Tbsp

butter
1 3/4 c

milk
1 1/2 tsp

vanilla
10-12

ladyfingers, split
1 c

heavy or whipping cream

How To Make cocoa bavarian cream

1
Sprinkle gelatin onto 1 1/2 cups milk in medium saucepan; let stand 3-4 minutes to soften. Combine sugar and cocoa; add to gelatin mixture in saucepan. Add corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in butter until melted. Blend in 1 3/4 cups milk and the vanilla; pour into large mixer bowl. Cool; chill until almost set.

2
Meanwhile, line bottom and side of 1 1/2 quart mold with ladyfingers, rounded sides touching mold. Whip cream until stiff. Beat chilled chocolate mixture until smooth. Add whipped cream to chocolate on low speed just until blended. Pour into ladyfinger lined mold; chill until set. Unmold before serving.
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