*This is a delectible light chocolate dessert which resembles a mousse in texture but tastes ever so much better with the biscuit base and smothered in whipped cream!*
180g plain biscuits (6 oz plain graham crackers)
80g (3oz) butter, melted
Process biscuits to crumbs. Combine with butter in a bowl. Mix well. Press into base of lightly greased 20cm (8") springform pan. Refrigerage for 30 minutes.
Heat milk, marshmallows and chocolate in a bowl over a saucepan of simmering water (or a double-boiler), stirring, until smooth. Remove. Combine gelatine and water in a heatproof cup. Stand cup in the saucepan of simmering water until gelatine is dissolved. Stir warm gelatine into warm chocolate mixture. Cool for 30 minutes.
Fold whipped cream through chocolate mixture. Pour over biscuit base. Cover and refrigerate for 4 hours, or until set.
Whip extra cream. Spread over bavarian. Top with chocolate shavings.
Serve and enjoy!
80g (3oz) butter, melted1/4 cup milk
100g (3 1/2 oz) white marshmallows, chopped
200g (7oz) milk chocolate, chopped
1 teaspoon gelatin
1 tablespoon cold water
300ml (10 1/2 oz) thickened cream (whipping cream), whipped
200ml (7oz) thickened cream (whipping cream), extra
shaved milk chocolate, to decorateProcess biscuits to crumbs. Combine with butter in a bowl. Mix well. Press into base of lightly greased 20cm (8") springform pan. Refrigerage for 30 minutes.
Heat milk, marshmallows and chocolate in a bowl over a saucepan of simmering water (or a double-boiler), stirring, until smooth. Remove. Combine gelatine and water in a heatproof cup. Stand cup in the saucepan of simmering water until gelatine is dissolved. Stir warm gelatine into warm chocolate mixture. Cool for 30 minutes.
Fold whipped cream through chocolate mixture. Pour over biscuit base. Cover and refrigerate for 4 hours, or until set.
Whip extra cream. Spread over bavarian. Top with chocolate shavings.
Serve and enjoy!
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