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    White Chocolate Bavarian Squares


    Source of Recipe


    www.ichef.com

    List of Ingredients




    1 1/4 cups whipping cream
    3 ounces good quality white chocolate, chopped
    1 envelope unflavored gelatin
    1/4 cup water
    1 cup milk
    4 large egg yolks
    6 tablespoons sugar
    1/4 cup white creme de cacao
    1/3 cup pecans, chopped

    Recipe



    Refrigerate 1 cup cream. Place white chocolate in a medium bowl. Bring remaining 1/4 cup cream to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with whisk until mixture is smooth and set aside. Sprinkle gelatin over 1/4 cup water in a small cup. Bring milk to a boil in a small heavy saucepan. Whisk egg yolks in a large bowl. Add sugar to the egg yolks and whisk until blended. Gradually whisk hot milk into the egg yolk-sugar mixture. Return mixture to saucepan.

    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 170ºF on a candy thermometer. This should take about 5 minutes. Remove from heat and immediately add softened gelatin. Whisk in gelatin until it completely dissolves. Pour custard into a large bowl; stir about 30 seconds to cool. Cool for 10 minutes. Using a whisk, gradually stir custard mixture into chocolate mixture. Return mixture to large bowl; cool to room temperature, stirring occasionally. Gradually stir in creme de cacao.

    Refrigerate about 20 minutes, or set bowl in a larger bowl of iced water and leave 10 minutes, stirring very often, or until mixture is cold and beginning to thicken but is not set. Meanwhile, lightly oil an 8-inch-square baking dish or serving dish. In a large chilled bowl, whip remaining 1 cup cream until nearly stiff. Gently fold into chocolate mixture. Pour into prepared dish; smooth top. Cover and refrigerate at least 3 hours or until set. Dessert can be kept 2 days in the refrigerator; liqueur flavor weakens after 1 day. Cut dessert into 2-1/2-inch squares. Use a broad spatula to transfer to plates. Spoon chocolate sauce over each serving and sprinkle with pecans.

 

 

 

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