Bavarian Chocolate

Ingredients for 4 people

• 120 g dark chocolate

• 50 cl of whole milk

• 25 cl of full cream

• 5 egg yolks

• 100 g sugar

• 6 sheets of gelatin

• 12 not filled macarons (order at your pastry)

• Spray whipped

• icing sugar

Stages of preparation

1 Put the gelatine to soften in a bowl of cold water.

2 In a heavy saucepan, bring the milk to a boil. Off the heat, melt the chocolate broken into pieces. In a bowl, whisk the egg yolks and sugar until the mixture whitens. Stir the hot chocolate milk while whisking. Pour this into the pan. Let thicken over low heat stirring constantly and never let it boil. Remove from heat when the cream coats the spatula. Add gelatin squeezed out in the warm cream. Mix well and let cool, stirring often.

3 Whip the very cold cream until fluffy and firm. Stir in the chocolate mixture. Pour into a moistened mold cold water (or in a silicone mold). Book 12 hours in the refrigerator.

4 Dip bottom of pan in warm water a few minutes. Turn out on a platter. Decorate macaroons sticking them with a touch of whipped cream. Serve chilled sprinkled with icing sugar veil.

This recipe is also present in Easter, Christmas Recipes, reception, New Year, refined recipe, Dessert, Bavarian