Strawberry-Chocolate Bavarian Cream

Categories: Holidays, Desserts
Yield: 8 Servings

1 pk (10 oz) frozen sliced
-strawberries, thawed or 1
-cup sweetened, sliced fresh
-strawberries
2 Envelopes unflavored gelatin
1/2 c Sugar
1 c Hershey's Semi-Sweet Choc.
-chips
2 1/4 c Milk, divided
1 ts Vanilla extract
1 c (1/2 pt) cold whipping cream
Strawberry Cream
STRAWBERRY CREAM:
1 c (1/2 pt.) cold whipping
-cream
1 ts Vanilla extract
2 to 3 drops red food color

Lightly oil 6 cup ring mold. Drain strawberries; reserve syrup. Add water
to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; let stand 3
minutes. Refrigerate drained berries for use in Strawberry Cream.

In medium saucepan, combine sugar, chocolate chips and 1/2 cup milk, cook
over low heat, stirring constantly, until mixture is smooth and very hot.
Add gelatin mixture, stirring until gelatin is completely dissolved.

Remove from heat; add remaining 1 3/4 cups milk and vanilla. Pour into
bowl; refrigerate, stirring occasionally, until mixture mounds when dropped
from spoon.

In smaller bowl, beat whipping cream until stiff, fold into chocolate
mixture. Pour into prepared mold; refrigerate until firm, about 2 hours.
Unmold; garnish with Strawberry Cream. Yield: 8 to 10 servings.

Strawberry Cream: Mash or puree reserved strawberries to equal 1/2 cup. In
small mixer bowl, beat whipping cream and vanilla until stiff. Fold in
strawberry puree and red food color. Typed in MMFormat by
cjhartlin@msn.com Source: Hersheys Chocolate Lover's Cookbook.

Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin"
on Feb 4, 1999

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