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Chocolate Bavarian Cream Mousse

Submitted by: cindyp on April 20, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Chocolate Bavarian Cream Mousse

This was one of my 8th grade Home Ec recipes. I remember this being so good! I used to use one of those lime green Tupperware molds…..the one that you could change the top cover to make different “pictures”

Difficulty: Easy

Servings: 8

Prep Time: 15 min  


1 envelope Knox unflavored gelatin

1/2 c sugar

1/8 tsp salt

2 eggs, separated

1 c milk

1 (12 oz.) pkg semi-sweet chocolate chips

1/2 tsp vanilla

1 c heavy cream, whipped


Mix gelatin, 1/4 c sugar, and salt thoroughly in a sauce pan.

Beat egg yolks and milk together. Add to gelatin mixture.

Add chocolate and cook over medium; heat stirring constantly until gelatin is dissolved and chocolate melted.

Remove from heat and beat with beater until chocolate is blended.

Stir in vanilla.

Chill to egg white consistency.

Beat egg whites until stiff. Beat in 1/4 c sugar. Fold into chocolate gelatin mixture.

Fold in whipped cream.

Turn into mold.

Categories: Desserts, Puddings & Custards

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