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Title: Chocolate Mousse Flowerpot
Categories: Dessert Newyork
Yield: 10 Servings
| 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 - temperatur |
| 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
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