Choco-Berry Bavarian Cream

Named for the Bavarian area in Germany, a classic Bavarian cream uses gelatin and whipped cream to achieve a richly flavoured light textured dessert. This version also uses strawberries.

1 package (10 oz.) frozen strawberries in syrup, thawed OR 1 cup sweetened sliced fresh strawberries
2 envelopes unflavored gelatin
1/2 cup (125 mL) sugar
1 cup (250 mL) CHIPITS Semi-Sweet Chocolate MINIS
2-1/4 cups, divided milk
Strawberry Cream (Recipe follows)
1 teaspoon (5 mL) vanilla extract
1 cup (250 mL) cold whipping cream
Fresh strawberries (optional)

Lightly oil 5- or 6- cup mold; set aside.

Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; set aside. Refrigerate drained berries.

Stir together sugar, CHIPITS mini chocolate chips and 1/2 cup milk in medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved.

Remove from heat; stir in remaining milk and vanilla. Pour into large bowl; refrigerate, stirring occasionally, until mixture mounds when dropped from spoon.

Beat whipping cream until stiff; fold into chocolate mixture. Pour into prepared mold; refrigerate until firm. Unmold; garnish with strawberry cream and fresh strawberries, if desired.

Strawberry cream: Mash or puree reserved strawberries from Bavarian cream recipe to equal 1/2 cup. Beat cold whipping cream and vanilla extract until stiff. Fold in strawberry puree and 2 to 3 drops red food color. About 2 cups topping.