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White Choc Bavarian 01

Make White Choc Bavarian 01 at home with Whipping Cream, Water, Milk, Sugar, and Bittersweet Chocolate Chopped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 cup
• 3 oz
• 1/4 cup
• 1 cup
• 6
• 8 oz
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Refrigerate 1 cup cream. Place white chocolate in a medium bowl.

2. 2

   Bring remaining 1/4 cup cream to a full boil in a small heavy saucepan.

3. 3

   Pour over chocolate all at once.

4. 4

   Stir with whisk until mixture is smooth and set aside.

5. 5

   Sprinkle gelatin over 1/4 cup water in a small cup.

6. 6

   Bring milk to a boil in a small heavy saucepan.

7. 7

   Whisk egg yolks in a large bowl.

8. 8

   Add sugar to the egg yolks and whisk until blended. Gradually whisk hot milk into the egg yolk-sugar mixture. Return mixture to saucepan.

9. 9

   Cook over medium-low heat, stirring mixture and scraping bottom of pan constantly with the wooden spoon, until mixture thickens slightly and reaches 165 to 170 degrees on a candy thermometer.

10. 10

    This should take about 5 minutes.

11. 11

    Remove from heat and immediately add softened gelatin.

12. 12

    Whisk in gelatin until it completely dissolves.

13. 13

    Pour custard into a large bowl; stir about 30 seconds to cool.

14. 14

    Cool for 10 minutes.

15. 15

    Using a whisk, gradually stir custard mixture into chocolate mixture.

16. 16

    Return mixture to large bowl; cool to room temperature, stirring occasionally. Gradually stir in creme de cacao.

17. 17

    Gently fold into chocolate mixture.

18. 18

    Pour into prepared dish; smooth top.

19. 19

    Cover and refrigerate at least 3 hours or until set.

20. 20

    Melt chocolate with butter and water in a medium bowl over nearly simmering water.

21. 21

    Stir until smooth.

22. 22

    Remove from pan of water; cool 10 minutes.

23. 23

    Gradually stir in liqueur.

24. 24

    Serve immediately or refrigerate.

25. 25

    Sauce can be kept, covered, up to 1 week in refrigerator.

26. 26

    Reheat refrigerated sauce in a double boiler or bowl set in a pan of hot water over low heat.

27. 27

    Cool sauce to room temperature.