White chocolate bavarian squares

8 Servings

Ingredients

Quantity Ingredient
1¼ cup Whipping cream
3 ounces Fine-quality white chocolate; finely chopped
1 Envelope unflavored gelatin (scant 1 Tbs.)
¼ cup Water
1 cup Milk
4 larges Egg yolks
6 tablespoons Sugar
¼ cup White creme de cacao
Spirited Cold Chocolate Sauce (recipe follows)
⅓ cup Pecans; chopped

Directions

From: elayne@... (Elayne Cohen) Date: Tue, 9 Jul 1996 22:11:31 GMT Found online at the Jewish Bulletin of California: Looking for love recipes? Chocolate evokes romance. By Zillah Bahar Nothing gets people together like the love of chocolate. It makes sense, as the ancients (not our ancients, but the Aztecs, who really knew from food) considered it an aphrodisiac. And who, even in these grumpy, post modern times, can deny the indulgent romance that chocolate evokes? The recipe for White Chocolate Bavarian Squares comes from "Faye Levy's Sensational Chocolate" (HPBooks, 1992, $14.95). It was inspired by a dish at one of the author's favorite restaurants in Israel. The Israeli version, writes Levy, is a vanilla Bavarian cream accompanied by dark chocolate sauce and sprinkled with chopped nuts. It is served right from the dish rather than unmolded.

Levy's version is exceptionally creamy and delicately flavored with white chocolate, complemented by a sauce spiked with creme de cacao and the crunch of pecans.

If you're single, bring it along to the next party you attend. If that handsome young man or woman you're ogling from across the room doesn't bite, forget it. He or she probably doesn't like chocolate, and in that case, isn't worth your trouble. Just no fun.

If you're in a loving relationship, prepare it for a special occasion. Or at your next dinner party, expect to dazzle your most discriminating close personals with this deceptively dainty dessert.

Refrigerate 1 cup cream. Place white chocolate in a medium bowl. Bring remaining ¼ 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 ¼ 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 170 degrees 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 2-½-inch squares. Use a broad spatula to transfer to plates. Spoon chocolate sauce over each serving and sprinkle with pecans.

JEWISH-FOOD digest 244

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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