Added by kye in france | Tue 21 Jul 2009 @ 12:56
* 4- EGG YOLKS
* 1/4 -CUP CASTER SUGAR
* 1- CUP MILK
* 2- TEASPOONS GELATIN
* 6 1/2- OUNCES DARK CHOCOLATE MELTED
* 1- CUP THICKENED CREAM
* 3 1/2 - OUNCES WHITE CHOCOLATE GRATED
* 3/4 - CUP THICKENED CREAM EXTRA
Beat egg yolks with sugar until light and creamy
Slowly bring milk to the boil pour over egg mixture while mixer is going
Return mixture to saucepan over low heat stir constantly until mixture thickens slightly about 3 minutes…….
Dissolve gelatin in 1/4 cup water over double broiler
Remove custard from heat, stir in gelatin and melted chocolate
Cool for 10 minutes
Beat cream until soft peaks form, fold into chocolate mixture. .lightly grease and flour 4- --1 cup capacity mini molds, pour in the mousse and refrigerate until set….
To make the sauce………..
Combine chocolate and extra cream in a medium saucepan, stir over low heat until combined.
Cool to room temperature……..
Ease bavarois out of molds and pour the sauce over the top and serve………