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Cocoa Bavarian Cream

Author/Submitted by: Hershey Foods Corporation
Servings: 12
Categories: Chocolate / Desserts

2  envelopes  unflavored gelatin
1 1/2  cups  cold milk
1 1/4  cups  sugar
3/4  cup  HERSHEY'S Cocoa
1  tablespoon  light corn syrup
3  tablespoons  butter or margarine
1 3/4  cups  milk
1 1/2  teaspoons  vanilla
10    ladyfingers, split (10 to 12)
1  cup  heavy or whipping cream

Sprinkle gelatin onto 1 1/2 cups milk in medium saucepan; let stand 3 to 4 minutes to soften. Combine sugar and cocoa; add to gelatin mixture in saucepan. Add corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in butter until melted. Blend in 1 3/4 cups milk and the vanilla; pour into large mixer bowl. Cool; chill until almost set. Meanwhile, line bottom and side of 1 1/2-quart mold with ladyfingers, rounded sides against mold. Whip cream until stiff. Beat chilled chocolate mixture until smooth. Add whipped cream to chocolate on low speed just until blended. Pour into ladyfinger-lined mold; chill until set. Unmold before serving.

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