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Recipe Name: White Chocolate Bavarian Squares Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 1/4 Cup(s) Whipping cream
3 Ounce(s) Fine-quality white
chocolate finely chopped
1 Envelope unflavored gelatin
scant 1 Tbs.
1/4 Cup(s) Water
1 Cup(s) Milk
4 Egg yolks
6 Tablespoon(s) Sugar
1/4 Cup(s) White creme de cacao
Spirited Cold Chocolate
Sauce recipe follows
1/3 Cup(s) Pecans, chopped
From: (Elayne Cohen)Date: Tue, 9 Jul 1996
22:11:31 GMT Found online at the Jewish Bulletinof California:Looking
for love recipes? Chocolate evokes romance. By Zillah BaharNothing gets
people together like the love of chocolate. It makes sense,as the
ancients (not our ancients, but the Aztecs, who really knew fromfood)
considered it an aphrodisiac. And who, even in these grumpy, postmodern
times, can deny the indulgent romance that chocolate evokes?The recipe
for White Chocolate Bavarian Squares comes from "Faye Levy'sSensational
Chocolate" (HPBooks, 1992, $14.95). It was inspired by adish at one of
the author's favorite restaurants in Israel. The Israeliversion, writes
Levy, is a vanilla Bavarian cream accompanied by darkchocolate sauce
and sprinkled with chopped nuts. It is served right fromthe dish rather
than unmolded.Levy's version is exceptionally creamy and delicately
flavored withwhite chocolate, complemented by a sauce spiked with creme
de cacao andthe crunch of pecans.If you're single, bring it along to
the next party you attend. If thathandsome young man or woman you're
ogling from across the room doesn'tbite, forget it. He or she probably
doesn't like chocolate, and in thatcase, 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
discriminatingclose personals with this deceptively dainty
dessert.Refrigerate 1 cup cream. Place white chocolate in a medium
bowl. Bringremaining 1/4 cup cream to a full boil in a small heavy
saucepan. Pourover chocolate all at once. Stir with whisk until
mixture is smooth andset aside.Sprinkle gelatin over 1/4 cup water in a
small cup. Bring milk to a boilin a small heavy saucepan. Whisk egg
yolks in a large bowl. Add sugarto the egg yolks and whisk until
blended. Gradually whisk hot milk intothe egg yolk-sugar mixture.
Return mixture to saucepan. Cook overmedium-low heat, stirring mixture
and scraping bottom of pan constantlywith the wooden spoon, until
mixture thickens slightly and reaches 165to 170 degrees on a candy
thermometer. This should take about 5 minutes.Remove from heat and
immediately add softened gelatin. Whisk in gelatinuntil it completely
dissolves. Pour custard into a large bowl; stirabout 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, stirringoccasionally. Gradually stir in creme de
cacao.Refrigerate about 20 minutes, or set bowl in a larger bowl of
iced waterand leave 10 minutes, stirring very often, or until mixture
is cold andbeginning to thicken but is not set. Meanwhile, lightly oil
an8-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 kept2 days in
the refrigerator; liqueur flavor weakens after 1 day.Cut dessert into
2-1/2-inch squares. Use a broad spatula to transfer toplates. Spoon
chocolate sauce over each serving and sprinkle withpecans.JEWISH-FOOD
digest 244From the Jewish Food recipe list. Downloaded from Glen's MM

Nutrition (calculated from recipe ingredients)
Calories: 243
Calories From Fat: 148
Total Fat: 17.3g
Cholesterol: 120.2mg
Sodium: 27.4mg
Potassium: 84.9mg
Carbohydrates: 21.4g
Fiber: 1.3g
Sugar: 11.2g
Protein: 3.7g

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