Try this White Chocolate Bavarian Squares recipe, or contribute your own.
Suggest a better descriptionFrom: elayne@usa.pipeline.com (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 Levys Sensational Chocolate" (HPBooks, 1992, $14.95). It was inspired by a dish at one of the authors 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. Levys 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 youre single, bring it along to the next party you attend. If that handsome young man or woman youre ogling from across the room doesnt bite, forget it. He or she probably doesnt like chocolate, and in that case, isnt worth your trouble. Just no fun. If youre 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 1/4 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 1/4 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 2-1/2-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 Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 395 | ||
Calories from Fat: 224 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 852.6mg | 262 % | |
Sodium 41.2mg | 1 % | |
Potassium 111.8mg | 3 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 31.4g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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