Chocolate Mousse Flowerpot
| Yield: | 10 Servings |
| Categories: | Desserts |
| 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 |
| DIVIDER | -- to soft peaks | |
| 1 | c | Cocoa, unsweetened |
| 4 | oz | Chocolate, semi-sweet, |
| DIVIDER | -- melted, cooled to room | |
| DIVIDER | -- temperature | |
| 3 | tb | Espresso powder, instant |
| CHOCOLATE FLOWERS | ||
| 10 | oz | Chocolate, milk, coarsely |
| DIVIDER | -- chopped OR | |
| 10 | oz | Chocolate, coating, coarsely |
| DIVIDER | -- chopped | |
| 1/4 | c | Syrup, corn, light |
Advertisement