cocoa bavarian cream
No Image
From a Hershey's cookbook.
►
yield
12 serving(s)
method
Stove Top
Ingredients For cocoa bavarian cream
-
2envelopes unflavored gelatin
-
1 1/2 ccold milk
-
1 1/4 csugar
-
3/4 cunsweetened cocoa
-
1 Tbsplight corn syrup
-
3 Tbspbutter
-
1 3/4 cmilk
-
1 1/2 tspvanilla
-
10-12ladyfingers, split
-
1 cheavy or whipping cream
How To Make cocoa bavarian cream
-
1Sprinkle 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.
-
2Meanwhile, 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT