4 egg yolks
1/4 cup/50 g/2 oz sugar
5 ml/1 tsp vanilla essence (extract)
2 1/2 cups/568 ml/1pt milk
1 1/2 cups/175 g/6 oz plain chocolate, grated
15 ml/1 tbsp coffee essence
2 tbsp/15 g/1/2 oz powdered gelatín
60 ml/4 tbsp cold water
1/3 cup/150 ml/1/4 pt double (table)cream
1/3 cup/150 ml/1/4 pt single (half and half or Cereal) cream
2 egg whites
 Beat together the egg yolks, sugar and vanilla essence until pale and fluffy.
 Warm the milk. Stir into the egg yolk mixture. Put into adouble saucepan or a bowl over a pan of hot water. Stir gently until the mixture thickens.
 Stir the chocolate and coffee essence into the custard. Stir until completely dissolved. Remove from heat.
 Put water into a bowl and add the gelatine. Place over a pan of hot Water and stir until dissolved. Cool slightly.
 Stir the gelatine into the chocolate custard. Leave until the mixture begins to thicken.
 Whisk the creams together until thick. Whisk the egg whites until stiff.
 Fold the cream into the chocolate mixture.
 Fold the egg whites into the mixture thoroughly.
 Pour into a lightly-oiled approx 8-in/1,5-l/2,5 pt mould. Chill until set.
Turn Bavarois out on to a serving plate. Decorate with piped whipped cream and shaved chocolate.