Chocolate Bavarian Mousse

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	Ingredient	Quantity
1.	Vanilla Pastry Cream	10 ounces
2.	Unflavored Gelatin	1 Package
3.	Cool Water	1 ounce
4.	Melted Ganache	5 ounces
5.	Whipped Whipping Cream	10 ounces

Process	Instructions
1. Prepare	Whip the cold pastry cream add flavoring if needed. Bloom the gelatin in the cool water. Chill the whipping cream, whipping bowl and whip. Melt the ganache in a Bain Marie.
2. Whip	Whip the whipping cream in the chilled bowl on medium high speed with the wire whip. Warm the gelatin in the microwave for 10 seconds or until clear and blend into the smooth pastry cream. Stir the melted ganache into pastry cream until the color is even. Whip the cream until it is stiff. Save off to the side, 1 ounce of whipped cream in a small pastry bag with a fine french star tip.
3. Combine	Fold the chocolate pastry cream into the whipping cream. Fold it slowly and evenly until uniform.
4. Dispense	Using a large pastry bag and a medium star tip fill the serving dishes with a spiraling swirl of the Bavarian cream mixture.
5. Garnish	Using the reserved white whipping cream decorate each dish with a rosette and a decorative cherry on top.
Additional Comments	These freeze and thaw really well for advance preparation.

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