Red Currant Bakery

Instructions

Make the Custard

Place the 3 T. of milk in a small bowl and sprinkle the top with the powdered gelatin, stir together and let it sit while you prepare the custard.

In a large microwave safe bowl, break or chop up the chocolate. Melt the chocolate in 10-15 second intervals, stirring every time.

Pour the cream and milk into a medium sauce pan and cook on the stove over medium heat until it starts to simmer – stir frequently.

While the cream and milk heat up, whisk the egg yolks and sugar together in a small bowl until light and frothy.

Once the cream is heated through, remove from the heat.

While whisking the egg mixture constantly, slowly add a 1/2 cup of the hot cream and milk to the egg yolks and sugar. This is called tempering the eggs.

Now, while constantly whisking the remaining cream and milk in the sauce pot, slowly pour the now tempered egg mixture back in.

Return the pot to medium heat and stir constantly with a rubber spatula. Continue heating and stirring until the mixture has thickened slightly – thick enough to coat the back of a wooden spoon.

Once it has thickened, remove it from the heat immediately and continue stirring for a few more minutes.

Add in the vanilla extract and bloomed gelatin into the custard and whisk to combine.

Pour the custard into the melted chocolate in 3 additions. Whisk after each addition until the custard is fully mixed into the chocolate.

Set the chocolate custard aside to cool but whisk frequently to prevent it from clumping or getting a skin.

Whip the cream and assemble

Once the mixture has come to room temperature, whip up the remaining heavy cream until it forms soft/medium peaks.

In three additions, fold the whipped cream into the custard using a rubber spatula. Be careful not to stir but rather fold, this will help keep the air inside of the cream and keep the dessert from getting too dense.

Pour the now mixed chocolate bavarian cream with a piping bag or ladle into 8 small or 6 larger glasses or bowls (these are what they will be served in).

Cover the surface of the cream with plastic wrap and place in the fridge to set for four hours or overnight. Then top with fresh whipped cream and chocolate shavings.