Chocolate bavarois

Ingredients

• milk – 360 ml
• (good quality) dark, bitter chocolate – cut into - chunks – 210 g
• gelatine – 2 leaves
• 3 egg yolks
• double cream – 180ml

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Preparation

• Put the gelatine leaves into a bowl, cover with cold water and set aside to soften.
• Heat the milk, add the chocolate and stir until melted. Whisk the egg yolks and add to the chocolate mixture.
• Cook over a low heat until thickened to the consistency of custard.
• Drain the gelatine and add to the chocolate mixture while it is still hot. Whisk thoroughly.
  
• Pass the mixture through a sieve into a cold bowl.
• Place over crushed ice and stir with a wooden spoon until it is starting to set.

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