Instructions: For Bavarian: Bring water to a boil and stir in gelatin; be sure there are no lumps, and set aside. Heat milk with sugar, cocoa and espresso powder; whisk into yolks. Cook mixture over low heat, stirring constantly until thick, then strain into a clean bowl. Add gelatin mixture and stir until completely incorporated.

Let cool at room temperature, whisking occasionally. When cool, whip cream into soft peaks and fold into the mixture.

Pour into a heart-shaped mold and refrigerate until firm.

For Kahlua cream: Whisk sugar and egg yolks. In a small pan, scald cream over heat. Temper cream into yolks, then place cream and yolk mixture into a small pot and cook over very low heat, stirring constantly, until thickened. Strain and cool, whisking occasionally, until cold. Add Kahlua and refrigerate until ready to serve.

To serve: Unmold Bavarian. Bavarian can be coated with melted dark chocolate.

Or just serve with Kahlua cream and thoughts of amour!

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