Search the entire site for recipes

Search for :

Chocolate Mousse Flowerpot
Chocolate Mousse Flowerpot Category:     Chocolate 
Views:     380 
Ingredients And Procedures

-------------------------------CREME ANGLAISE------------------------------- 3 c Milk

1 c Cream, whipping

10 lg Egg yolks, room temperature

1 c Sugar

------------------------------CHOCOLATE MOUSSE------------------------------ 1/2 c Sugar

1/2 c Water

4 lg Egg whites, room temp.

1/4 ts Cream of tartar

2 c Cream, whipping, whipped

-- to soft peaks 1 c Cocoa, unsweetened

4 oz Chocolate, semi-sweet,

-- melted, cooled to room -- temperature 3 tb Espresso powder, instant

-----------------------------CHOCOLATE FLOWERS----------------------------- 10 oz Chocolate, milk, coarsely

-- chopped OR 10 oz Chocolate, coating, coarsely

-- chopped 1/4 c Syrup, corn, light

-- -- -- For Creme Anglaise: =================== Bring milk and cream to boil in heavy saucepan. Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beaters are lifted, about 7 minutes. Slowly pour 1 cup of hot liquid into yolks, beating constantly. Transfer yolk mixture to milk and cream in saucepan and stir constantly over medium-low heat until it thickens enough to coat the back of a spoon. DO NOT BOIL. Strain into a large bowl set into a larger bowl of ice water and cool to room temperature, stirring occasionally. Cover and refrigerate for at least two hours. For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides 2of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. For Chocolate Flowers: ====================== Line a jelly roll pan with waxed paper. Melt chocolate with corn syrup, stirring until smooth. Pour into prepared pan and spread with metal spatula to thickness of 1/4 inch. Cool to room temperature. Transfer paper with chocolate to work surface. Place second sheet of waxed paper over chocolate. Roll chocolate to 1/8 inch thickness. Cut into twenty 1-inch rounds with a cookie cutter. Roll 1 chocolate round into tight funnel shape for center of flower.

Gather 3 more rounds around center, forming petals. Squeeze together at base. Place on a waxed paper-lined plate. Repeat with remaining chocolate, forming 5 flowers. Refrigerate until flowers are firm. To Assemble: ============ Divide creme anglaise among five 2 cup cachepots or other porcelain dishes shaped like a flowerpot. Top with chocolate mousse, mounding slightly in center. Set chocolate flower atop each (to anchor flowers more securely, place on lollipop sticks, then insert in mousse.) Refrigerate until 20 minutes before serving. Each flowerpot makes two servings. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

Rate this recipe!
Send this recipe to your friends
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :


Your comment (Required):

Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Ground Beef Stroganoff
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup


Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2018 Sean Noble, All rights reserved
Read our Disclosure Policy