Bavarian FIlling :

• 2 egg yolk
• 30gm castor sugar
• 10gm gelatine
• 4tbsp water
• 100ml Meadow Fresh UHT Milk
• 150gm Cottura Indulgence White Button
• 200gm fresh cream

Chocolate Sauce Topping :

• 180gm castor sugar
• 150gm Cottura Indulgence Dark Button
• 30gm cocoa powder
• 150ml water
• ¼ tsp BWY Vanilla Essence
• 2 tbsp glucose liquid

Milk Chocolate Sauce Topping :

• 10gm BWY Golden Syrup
• 40gm UHT whipping cream
• 150ml Meadow Fresh UHT Milk
• 200gm Cottura Indulgence Milk Button
• ½ tbsp glucose liquid

Chocolate Topping :

• 300gm Cottura Indulgence Milk Button
• 150ml Meadow Fresh UHT Milk

1. For Bavarian Filling, heat the egg yolks and caster sugar using the “double boiler” method until it becomes creamy, then set aside.
2. Soak the gelatin in water and heat until it melts. Set aside.
3. Heat the Cottura White Chocolate using the “double boiler” method and mix it with fresh milk.
4. Combine all the heated ingredients into the chocolate mixture, stir until well combined, and let it cool for a moment.
5. Once cooled, mix in the fresh cream. Layer it in “shooter glasses or small containers” alternating with sponge cake base and chocolate sauce.
6. Add the filling or topping and decorate according to your ideas and creativity. Chill before serving.
7. For Chocolate Sauce Topping, combine all ingredients and cook until it boils.
8. Once boiling, add ingredients glucose liquid & stir until well combined and it boils again. Turn off the heat and let it cool before using as a topping.
9. Repeat step 7 and 8 for Milk Chocolate Sauce Topping.