Chocolate mousse flowerpot
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Chocolate mousse flowerpot
  Chocolate    Mousse    New York  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18985. Report a problem with this recipe.
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      Title: Chocolate mousse flowerpot
 Categories: Desserts, Masterchefs, New york, 24fa
      Yield: 10 Servings
 
MMMMM-----------------------CREME ANGLAISE----------------------------
      3 c  Milk
      1 c  Cream, whipping
     10 lg Egg yolks, room temperature
      1 c  Sugar

MMMMM----------------------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

MMMMM---------------------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.
  




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Recipe ID 18985 (Apr 03, 2005)

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