Chocolate Orange Bavarian
from Debbie Cusick
2 oz unsweetened chocolate
1 tbsp. butter
2 tbsp. unsweetened cocoa powder
Sweetener equivalent to 3/4 cups of sugar (18pkts sweetener of choice)
2 cups whipping cream
2 packages Knox unflavoured gelatine
1 cup boiling water
2 ice cubes
2 tbsp. grated orange peel
I set my electric kettle on to boil, and while it boils I pop the chocolate into the microwave topped by the butter, and melt it down. Usually takes about 2 1/2 minutes in my microwave. Place the gelatine in a small bowl. When water boils add one cup of water to the gelatine and stir until all the gelatine has melted. Then add half the orange peel (I don’t want to ‘waste’ an orange so I so use bottled orange peel from the spices section at the supermarket) and stir for another minute or so. Then stir in the 2 ice cubes until they are melted. Mixture should be tepid by now.
Meanwhile after chocolate and butter melt stir until they are well blended. While chocolate and gelatine are cooling on your counter get out a large bowl and the whipping cream and begin to beat until peaks start to form. Then add in the sweetener and cocoa powder. Then, while continuing to beat, slowly pour in the chocolate mixture. You may need to stop beating for a minute to scrape the last of the chocolate from the bowl. Then slowly pour in the gelatine mixture while continuing to beat.
When all is well blended pour into a pretty bowl (I use a cut crystal bowl) and top with remaining orange peel. Chill for at least 3 hours. Can also be poured into a mould pan and unmolded when ready to serve. If you do that then save orange peel to sprinkle on top after unmolded, or add all the peel to the mixture.