Another chocolate recipe made using Mortimer Chocolate Powder

Method

Dissolve the gelatine in the coffee.

Heat the milk in a pan, add the chocolate powder and whisk until dissolved.  Remove from the heat.

With an electric mixer, beat the egg yolks and sugar in a large mixing bowl until they form a thick ribbon.

Slowly beat in the chocolate milk, followed by the gelatine.

Pour the mixture back into the pan and stir constantly over a moderate heat, until the mixture coats the back of the spoon.

Strain into a bowl and leave to cool, but not set.

Pour the cream into the bavarois mixture and whip gently until incorporated.

Pour into a pudding dish and put in the fridge for at least 2 hours to set.