Recipe - Strawberry-Chocolate Bavarian Cream

1 pack (10 oz) frozen cut or sliced up
strawberries, thawed or 1
cup sweetened, cut or sliced up fresh
strawberries
2 Envelopes unflavored gelatin
One half cup Sugar
1 cup Hershey's SemiSweet Choc.
chips
2 One fourth cup Milk, divided
1 teaspoon Vanilla extract
1 cup (One half pt) cold whipping cream
Strawberry Cream
STRAWBERRY CREAM:
1 cup (One half pt.) cold whipping
cream
1 teaspoon Vanilla extract
2 to 3 drops red food color

Lightly oil 6 cup ring mold. Drain strawberries; reserve syrup. Add water
to syrup to equal Three fourths cup. Sprinkle gelatin over liquid; let stand 3
minutes. Refrigerate drained berries for use in Strawberry Cream.

In medium saucepan, combine sugar, chocolate chips and One half cup milk, cook
over low heat, stirring constantly, until mixture is smooth and very hot.
Add gelatin mixture, stirring until gelatin is completely dissolved.

Remove from heat; add remaining 1 Three fourths cups milk and vanilla. Pour into
bowl; refrigerate, stirring occasionally, until mixture mounds when dropped
from spoon.

In smaller bowl, beat whipping cream until stiff, fold into chocolate
mixture. Pour into prepared mold; refrigerate until firm, about 2 hours.
Unmold; garnish with Strawberry Cream. Yield: 8 to 10 servings.

Strawberry Cream: Mash or puree reserved strawberries to equal One half cup. In
small mixer bowl, beat whipping cream and vanilla until stiff. Fold in
strawberry puree and red food color. Typed in MMFormat by
cjhartlin@msn.com Source: Hersheys Chocolate Lover's Cookbook.

Posted to MMRecipes Digest V4 #7 by "Cindy Hartlin"
cjhartlin@email.msn.com on Feb 4, 1999