Recipe by Grace Fung
Great for chocoholics who are watching their weight!! I invented this recipe after countless search for low fat but indulgent chocolate treats. This bavarain is low sugar and low fat, but somehow really rich and satisfying. It is also high in protein and calcium, just great for anyone of whatever age. If you don't like it too solid, use a little bit less gelatin (but you can't unmould it if using too little). Alright, if you are kind enough to share, you can always double and triple this mouth-watering recipe...just don't let others know the secret behind...
Top Review by rachaelstothard
Turned out great with a really rich flavor. Didn't need to sieve as it was conpletley lump free. I added 1tsp of coffee powder but other than that, followed the recipe exactly.
- 4 tablespoons skim milk powder (makes 1 cup of milk)
- 1 tablespoon cocoa
- 1 tablespoon semi-sweet chocolate chips
- 2 packets sugar substitute (equals 4 teaspoons sugar)
- 1 teaspoon gelatin
Directions See How It's Made
- Add 1/2 cup cold water to a saucepan.
- Sprinkle gelatin on top and leave for several minutes.
- On LOW HEAT, stir gelatin until dissolved.
- Add cocoa powder and sweetener, and stir until dissolved.
- Do not allow it to boil.
- Add in milk powder and stir.
- Last but not least, remove the pan from heat and stir in chocolate chips until melted.
- Pour into a 3/4-cup ramekin through a sieve (to remove any lumps) and chill for several hours until set.
- Just before serving, run a knife around the edge of the ramekin.
- Unmould the bavarian onto a plate, giving it a gentle shake if necessary.