PREPARATION Dissolve chocolate in hot milk inside a saucepan. Beat egg yolks and sugar slightly. Stir in cocoa powder and coffee powder.
Add the chocolate milk and mix well. Place the mixture in a saucepan and cook over a low heat for 2 minutes. Remove from heat.
Soak powdered gelatine in ½ cup of cold water and fold it into the mixture. Cool completely.
Fold in slightly whipped cream and vanilla essence. Spoon into individual serving bowls and chill for 2 to 3 hours. To decorate pipe rosettes of whipped cream and top with chocolate curls or glacé cherries.
COMMENT Bavarois, basically consists of a cream of different flavours. Its fundamental ingredients are gelatine and cream (double). It needs to be chilled for 4 hours befo...
INGREDIENTS 1 dessert chocolate cream of 4 portions that comes in a box (contains the powder and is prepared according to instructions adding milk) 2 ...
