Chocolate Bavarian with Strawberry Cream Recipe

Chocolate Bavarian with Strawberry Cream Recipe photo by Taste of Home

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Strawberries are my favorite fruit, so I'm always looking for new ways to use them. This elegant, fancy-looking dessert is an easy way to impress guests.—Rachel Fankell, Grayson, Kentucky

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Chocolate Bavarian with Strawberry Cream Recipe

Prep: 25 min. + chilling

Yield: 10 Servings

20 5 25

Ingredients

1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 envelopes unflavored gelatin
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sugar
2-1/4 cups 2% milk, divided
1 teaspoon vanilla extract
1 cup heavy whipping cream
CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional

Directions

Drain strawberries, reserving syrup. Refrigerate strawberries. Add enough cold water to syrup to measure 3/4 cup. Sprinkle gelatin over syrup mixture; let stand for 1 minute.
In a large saucepan, combine the chocolate chips, sugar and 1/2 cup milk. Cook and stir over low heat until chips are melted. Add gelatin mixture; cook and stir 1 minute longer or until gelatin is dissolved.
Remove from the heat; stir in vanilla and remaining milk. Pour into a large bowl. Refrigerate until partially set, about 40 minutes.
In a small bowl, beat cream until soft peaks form; fold into chocolate mixture. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 2 hours.
For cream, place reserved strawberries in a food processor; cover and process until pureed. In a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, vanilla and food coloring if desired; beat until soft peaks form. Fold in strawberry puree.
To serve, unmold Bavarian onto a serving plate. Spoon strawberry cream into center and over top of ring. Yield: 10 servings.

Nutritional Facts 2/3 cup Bavarian with 1/4 cup cream equals 356 calories, 24 g fat (15 g saturated fat), 71 mg cholesterol, 46 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Chocolate Bavarian with Strawberry Cream in Country Woman April/May 2010, p42

No More Gelatin Spills

When making gelatin, place the mold in the refrigerator before pouring in the last cup of liquid or fruit. This prevents the spills that often occur when transferring a full mold to the refrigerator. (This trick also works with ice cube trays.) —Shirley R., Fort Collins, Colorado