Chocolate Chartreuse Bavarian Cream

In my personal passion for green Chartreuse, I have put it in almost any dessert I could. This Bavarian cream dessert met with great success on one of my American tours. Bavarians in the Savoie repertory of desserts would be classified as tourist fare. I use very little gelatin and serve the dessert in champagne cups rather than molding it stiffly in the old-fashioned way. If you prefer to unmold it, use a whole envelope of gelatin. The chocolate bits should be no smaller than ⅙ inch, or el