Chocolate Bavarian with Strawberry Cream

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.