Recipe - Chocolate Bavarian Cream

1 pack (12oz) Nestle Toll House
semisweet chocolate
morsels
One half cup Milk
1 Envelope unflavored gelatin
1 tablespoon Water
2 Eggs; separated
2 tablespoon Brandy (optional)
1/8 teaspoon Salt
One fourth cup Sugar; divided
2 cup Heavy cream; divided

Line 1One half quart bowl with plastic wrap; set aside. In small heavy gauge
saucepan, combine Nestle Toll House semisweet chocolate morsels and milk.
Stir over low heat until morsels are melted and mixture is smooth. Remove
from heat. In cup, sprinkle gelatin over water; set aside 5 minutes. In
1One half quart bowl, beat egg yolks. Stir in One fourth cup chocolate mixture; return
to saucepan. Cook over low heat, stirring constantly, until slightly
thickened. Add softened gelatin; stir until dissolved. Remove from heat.
Stir in brandy, if desired. Transfer to large bowl; cool to room
temperature. In 1One half quart bowl, beat egg whites and salt until foamy.
Gradually add 2 tablespoons sugar; beat until stiff peaks form. Fold into
cooled chocolate mixture. In medium bowl, beat 1 cup heavy cream until
stiff; fold into chocolate mixture. Pour into prepared bowl. Chill until
firm. Unmold onto serving platter; remove plastic wrap. In medium bowl,
combine remaining 1 cup heavy cream and remaining 2 tablespoons sugar; beat
until stiff. Fill pastry bag fitted with rosette tip; decorate mold. Makes
1012 servings.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.