Bavarian Chocolate Cream

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1. 1Step 1: Add heavy cream to a bowl and whisk until soft peaks form.
2. 2Step 2: Place Kirschwasser or water in a small heatproof bowl and sprinkle gelatin evenly over the surface. Set aside and allow to sit for 5-10 minutes to bloom.
3. 3Step 3: Add the egg yolks with powdered sugar, cocoa powder, salt, and vanilla extract to a heatproof bowl and beat until light and fluffy.
4. 4Step 4: Add about 1-inch of water to a saucepan that is smaller than your mixing bowl, and bring the water to a light simmer but avoid boiling.
5. 5Step 5: Place your egg yolk mixture on top and heat to a minimum of 140 F while whisking constantly.
6. 6Step 6: Chop the chocolate and add it into a heatproof bowl. Place the bowl for 20-30 seconds into the microwave. Stir and place in 15-second increments into the microwave until melted.
7. 7Step 7: Place the gelatin for 15 seconds into the microwave to melt. Mix well, then add to the chocolate and combine.
8. 8Step 8: Add half of the chocolate to the egg mixture and mix well. Then add the remaining chocolate and mix well again.
9. 9Step 9: Mix in about 1/3 of the whipped cream and then fold in the remaining whipped cream in two increments.
10. 10Step 10: Fill the Bavarian cream into small dessert glasses or a bowl and allow to sit refrigerated for at least 2 hours or overnight.