Chocolate Bavarian Cream

 Chocolate Bavarian cream

1 tablespoon unflavored gelatin

¼ cup cold water

2 squares baking chocolate

1 cup sugar

Few grains salt 

½ cup hot milk

1 teaspoon vanilla

2 cups heavy cream whipped

About 24 arrowroot wafers or lady fingers

Soak gelatin in the cold water. Melt the baking chocolate in a double boiler over simmering water. Add the sugar, salt and hot milk; blend. Add the gelatin to the hot mixture. Cool the chocolate mixture. Then beat mixture until spongy and light (about 2 minutes), and add the vanilla. Fold in the whipped cream. Line the bottom and side of a fancy mold with the arrowroot wafers or ladyfingers (you can substitute strips of cake for wafers). Pour in cream mixture. Mold and chill. Garnish with sweetened whipped cream. 

NOTE

You can use the cream mixture in other recipes.

You can also not use the chocolate and substitute other flavoring.