Chocolate Orange Bavarian Cream

Chocolate Orange Bavarian Cream



2 [1-tablespoon / 7-g each] packs unflavored gelatin
1/2 cup [125 mL] orange juice
2/3 cup [130 g] sugar, divided
4 [1-ounce / 28-g each] semi-sweet chocolate squares
Dash of salt
1/2 cup [125 mL] boiling water
2 eggs, whites and yolks separated
2 cups [500 mL] milk
1 teaspoon [5 mL] vanilla
2 teaspoons [10 mL] finely grated orange rind
1 cup [250 mL] whipping cream, whipped



Sprinkle gelatin over orange juice.
Let stand until gelatin is moistened.
Transfer half of the sugar, chocolate squares, and salt into the top part of a double boiler.
Slowly stir in boiling water.
Cook, stirring over hot yet not boiling water, until completely melted and well blended.
Stir in moistened gelatin; cook, stirring, until gelatin is completely dissolved.
Beat egg yolks into a large bowl.
Slowly pour in melted chocolate mixture.
Stir in milk, vanilla and finely grated orange rind.
Refrigerate, stirring from time to time, until mixture is of the consistency of unbeaten egg white.
Into a clean bowl, beat egg whites until soft peaks form.
Slowly beat in remaining sugar; beat until stiff peaks form.
Fold beaten egg whites into gelatin mixture, then fold in whipped cream.
Turn into a 6-cup [1.5-L] mold.
Refrigerate until set.
Unmold before serving.