CHOCOLATE BAVARIAN CREAM

Steps:

• Sprinkle gelatin over water and let stand until softened. Melt chocolate in top of double boiler set over hot water over low heat. meanwhile, blend egg yolks with sugar in medium bowl. Bring milk to boil in heavy medium saucepan. Slowly whisk milk into egg mixture. return mixture to saucepan. Stir over low heat until mixture thickens and leaves a path on back of a spoon when finger is drawn across, 5 to 8 minutes (don't rush this process -- go slow). Remove from heat and add softened gelatin, whisking until completely disolved. Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Pour mixture into large bowl and let cool to room temperature, stirring occasionally. Refrigerate another large bowl and beaters of portable electric mixture. Lightly oil 1 quart mold or bowl. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes; do not allow mixture to set. Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into prepared mold, smoothing top. Cover and refrigerate until set, at least 2 hours. --------------------------------------------------------------------------------