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Chocolate Bavarian

DIRECTIONS

You will need a 5- to 6-cup thin metal mold. It is best to use a very lightweight tin mold-the heavier the mold, the slower and more difficult it is to unmold. It may be a plain shape or it may have a design.
Place the milk in a small saucepan, uncovered, over moderate heat to warm slowly (it burns over high heat).
Meanwhile, place the chocolate in the top of a small double boiler, covered, over hot water on moderate heat. Heat only until the chocolate is melted, then uncover, remove from the hot water and set aside to cool.
Sprinkle the gelatin over the cold water in a small custard cup and let stand.
Place the egg yolks in the top of a large double boiler off the heat. Add the sugar and beat with a hand-held electric mixer or stir briskly with a small wire whisk for a minute or two until the mixture lightens a bit in color and is smooth and creamy.
When a slightly wrinkled skin forms on top of the milk, add the milk gradually, very little at a time at first, to the egg-yolk mixture, beating or whisking as you add to keep the mixture smooth.
Pour hot (not boiling) water into the bottom of the double boiler and put the top, with the custard mixture, over it. Add the dry instant coffee and stir to dissolve. Cook, scraping the sides and bottom with a rubber spatula, for about 8 minutes until the mixture thickens enough to coat a metal spoon (a candy thermometer will register about 175 degrees).
Remove the top of the double boiler, add the softened gelatin, and stir to dissolve. Then add the melted chocolate and stir to mix. Stir in the salt, vanilla, and rum. The chocolate will have a slightly speckled appearance. Beat briskly with an egg beater or an electric mixer until very smooth.
Set the chocolate mixture aside for a moment. Whip the heavy cream only until it holds a semi-firm shape-not until it is stiff. (If it is stiff it will make the Bavarian heavy.)
Now, put some ice and water in a large mixing bowl. Place the saucepan with the chocolate mixture into the ice water and scrape the bottom and sides constantly with a rubber spatula until the mixture is completely cool and starts to thicken slightly to the consistency of a heavy cream sauce. (It is best if the chocolate mixture and the whipped cream are the same consistency.) Remove the pot from the ice water, if necessary beat again briskly with an egg beater or electric mixer until very smooth, and then quickly and carefully fold the chocolate all at once into the whipped cream. Fold only until thoroughly blended. If necessary, pour back and forth gently from one bowl to another to insure thorough blending.
Quickly rinse a 5- to 6-cup thin metal mold with ice water, pour out the water but do not dry the mold. Pour the Bavarian into the wet mold-do not fill it all the way to the top or it will be difficult to dip into hot water to unmold. Refrigerate for about 3 hours (a larger mold may take a little longer). When the top is firm, cover it airtight with plastic wrap.
This may be unmolded a few hours before serving. Fill a large bowl or dishpan with hot (not boiling) water. With a small, sharp knife cut about 1/2 inch deep around the upper edge of the mold to release. Dip the mold for 10 seconds (no longer) into the hot water. Remove it, dry quickly, cover with a chilled dessert platter, and invert. If the Bavarian does not slip out easily, dip it again as necessary but for only a few seconds at a time-a heavy mold will take longer to release than a thin one.
Refrigerate.
This beautiful unmolded dessert does not need any decoration-but it lends itself to whatever you want. Try a border of small whipped cream rosettes, each one topped with a chocolate coffee bean candy. Or surround it with any brandied fruit and serve soft whipped cream on the side.