I was craving something creamy and chocolatey.
My thoughts immediately turned to chocolate mousse, but the honest truth is that I've never really been comfortable with the raw egg whites present in an authentic mousse.
Then I found this recipe for chocolate bavarois that solved all of my problems! (Well this one at least) It's light and fluffy like whipped cream, but more stable thanks to a little gelatine and definitely rich! The recipe says to use 8 oz glasses for each serving, but it is so rich I could only eat half of that at a time, so you can definitely stretch out this recipe.
*sigh* I miss BF's camera...I can't seem to take a good picture with mine...
Recipe: Chocolate Bavarois
200g (6 ½ oz) good quality dark chocolate
Beat the egg yolks and sugar until combined. Gradually add the hot chocolate milk, whisking until combined. Return to a clean pan and cook over low heat until the mixture thickens enough to coat the back of a wooden spoon. Do not allow to boil. Remove from the heat.
Put 2 tablespoons of water in a small bowl. Sprinkle the gelatin in an even layer over the surface and leave to go spongy. Stir into the hot chocolate mixture until dissolved.
Refrigerate until the mixture is cold but not set, stirring occasionally. Beat the cream until soft peaks form, then fold into the chocolate mixture in two batches. Pour into six 250 ml (8 fl oz) glasses and refrigerate for several hours or overnight, or until set.