Chocolate Bavarian With Strawberry Cream

• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
• 2 envelopes unflavored gelatin
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup sugar
• 2-1/4 cups 2% milk, divided
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 2 drops red food coloring, optional

1. Drain strawberries, reserving syrup. Refrigerate strawberries. Add enough cold water to syrup to measure 3/4 cup. Sprinkle gelatin over syrup mixture; let stand for 1 minute.
2. In a large saucepan, combine the chocolate chips, sugar and 1/2 cup milk. Cook and stir over low heat until chips are melted. Add gelatin mixture; cook and stir 1 minute longer or until gelatin is dissolved.
3. Remove from the heat; stir in vanilla and remaining milk. Pour into a large bowl. Refrigerate until partially set, about 40 minutes.
4. In a small bowl, beat cream until soft peaks form; fold into chocolate mixture. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 2 hours.
5. For cream, place reserved strawberries in a food processor; cover and process until pureed. In a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, vanilla and food coloring if desired; beat until soft peaks form. Fold in strawberry puree.
6. To serve, unmold Bavarian onto a serving plate. Spoon strawberry cream into center and over top of ring.

strawberries, unflavored gelatin, chocolate chips, sugar, milk, vanilla, heavy whipping cream, heavy whipping cream, sugar, vanilla, drops red food coloring

Taken from www.tasteofhome.com/recipes/chocolate-bavarian-with-strawberry-cream/ (may not work)