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Mocha Bavaroise

Author/Submitted by: Gourmet Magazine, January 1975, p.34
Servings: 4
Categories: Alcoholic Beverages / Brandy / Chocolate / Coffee / Rum

4    Semisweet chocolate squares
1 1/2  cups  Milk, scalded
4    Egg yolks
3 1/2  tablespoons  Fine granulated sugar
3 1/2  tablespoons  Sugar syrup
1 1/2  cups  Hot strong coffee
1/2  cup  Rum or brandy

1. In the top of a double boiler set over hot water melt 4 squares (4 ounces) semisweet chocolate. Add 1 1/2 cups scalded milk in a stream, stirring.

2. In a large metal bowl set over a pan of hot water whisk together 4 egg yolks and 3 1/2 tablespoons fine granulated sugar with a large whisk until the mixture forms a ribbon when the whisk is lifted. Add 3 1/2 tablespoons sugar syrup, the hot chocolate mixture, and 1 1/2 cups hot strong coffee in a stream, whisking constantly, and stir in 1/2 cup rum or brandy. Divide the mixture among 4 glasses or cups.

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