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Pudding-Custard: Bavarian Mocha Cream *

Source of Recipe

Pillsbury


Recipe Introduction

yummmmmmmmmm

List of Ingredients

1 ounce semisweet chocolate, cut up
1 ounce unsweetened chocolate, cut up
1 cup milk
1/2 teaspoon instant coffee
1 cup sugar
4 egg yolks
1 envelope unflavored gelatin
2 tablespoons cold strong coffee
1 1/2 cups whipping cream
1/2 teaspoon vanilla


Recipe

In medium saucepan over low heat, combine chocolate, milk and instant coffee, stirring constantly until chocolate is melted. In small bowl, beat egg yolks and sugar until thick and lemon colored, about 5 minutes. Blend small amount of chocolate mixture into yolks. Blend yolk mixture into chocolate; cook over medium heat about 3 minutes or until spoon becomes thickly coated, stirring constantly. Do NOT boil. Pour into large bowl.

Soften gelatin in 2 tbl. cold coffee. Add gelatin to chocolate mixture and stir until gelatin is completely dissolved. Refrigerate, stirring occasionally until mixture mounds when dropped from spoon. Lightly oil a 6 cup mold. In large bowl, beat whipping cream and vanilla until stiff peaks form. Fold whipped cream into chocolate mixture. Pour into prepared mold. Refrigerate about 3 1/2 hours. Unmold onto serving plate. Garnish with whipped cream and chocolate covered candy coffee beans. Serves 6.