Clifton Country Inn Chocolate Chambord Bavarian Cream

• 1 (1/4 ounce) envelope unflavored gelatin
• 2 tablespoons water (cold)
• 1 cup half-and-half
• 12 vanilla bean
• 14 cup sugar
• 1 teaspoon Chambord raspberry liquor or 1 teaspoon raspberry liqueur
• 1 egg yolk
• 4 ounces semisweet chocolate, melted
• 1 12 cups heavy cream or 1 12 cups whipping cream, whipped
• mint leaf, for garnish (optional)

1. Sprinkle gelatin over water; set to the side.
2. Heat half and half and vanilla bean in a small saucepan until very warm but not boiling.
3. Remove vanilla bean; discard.
4. Pour this mixture into a bowl; add next three ingredients and mix well with whisk.
5. Return mixture to saucepan; cook over low heat for about 15 minutes or until mixture coats the back of a spoon, stirring occasionally.
6. Remove saucepan from heat.
7. Stir gelatin into hot mixture with a whisk until dissolved.
8. Add melted chocolate; stir until smooth and well combined.
9. Cool for an hour at room temperature.
10. Fold whipped cream into mixture.
11. Spoon into individual molds; refrigerate at least 4 hours or until firm.
12. To serve, drizzle 1 tablespoon chambord onto each chilled dessert plate.
13. Unmold desserts onto plates and garnish with mint leaves, if desired.

unflavored gelatin, water, vanilla bean, sugar, chambord raspberry liquor, egg yolk, semisweet chocolate, heavy cream, mint leaf

Taken from www.food.com/recipe/clifton-country-inn-chocolate-chambord-bavarian-cream-396516 (may not work)