Semisweet Chocolate Bavarian Cream Recipes

Steps:

• Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out.

Steps:

• Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.

Steps:

• Sprinkle gelatin over water and let stand until softened. Melt chocolate in top of double boiler set over hot water over low heat. meanwhile, blend egg yolks with sugar in medium bowl. Bring milk to boil in heavy medium saucepan. Slowly whisk milk into egg mixture. return mixture to saucepan. Stir over low heat until mixture thickens and leaves a path on back of a spoon when finger is drawn across, 5 to 8 minutes (don't rush this process -- go slow). Remove from heat and add softened gelatin, whisking until completely disolved. Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Pour mixture into large bowl and let cool to room temperature, stirring occasionally. Refrigerate another large bowl and beaters of portable electric mixture. Lightly oil 1 quart mold or bowl. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes; do not allow mixture to set. Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into prepared mold, smoothing top. Cover and refrigerate until set, at least 2 hours. --------------------------------------------------------------------------------

Steps:

• Mix together cream cheese and dry pudding mix.
• Slow beat in milk.
• Fold in Cool Whip.