Milk Chocolate Bavarian Cream


3 packets gelatin (.75 oz)

3/4 cup cold water

4 oz (5 or 6) egg yolks

4 oz sugar

1 pt chocolate milk (full-fat if you got it)

1 pt heavy cream


Bloom gelatin in cold water.

Prepare the creme anglaise base: whip yolks with sugar until thick and light.  Scald milk on stovetop.  Temper eggs with the milk mixture.  Return to stovetop over low heat, stirring constantly until creme thickens slightly.

Remove from heat, and stir in gelatin until dissolved.  Set in a cold water bath or in the refrigerator to speed the chilling process.

 In a mixer whip cream until soft peaks form.  When custard is thick (but not set), fold in whipped cream.  Pour into molds.  Chill until completely set and unmold onto chilled plates.