Chocolate Bavarois

Make an English cream with a pint of milk, four egg-yolks, four ounces of sugar, and half a vanilla bean, proceeding the same as for No. 3135; as soon as finished pour it slowly over two ounces of chocolate dissolved in a few spoonfuls of water, then add one ounce of gelatine melted in a little water. As soon as the chocolate and gelatine are both well dissolved strain the whole through a fine strainer into a tin basin and set it on the ice, stirring constantly until cold, and when it begins to thicken take it off and incorporate three pints of whipped cream, having it firm and well drained. Fill a jelly mold incrusted on ice with this preparation; let the bavarois harden for two hours, and when serving dip the mold quickly into hot water and invert on a cold dish.