---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Mousse Flowerpot
 Categories: Desserts, Masterchefs, New york
      Yield: 10 Servings
 
-------------------------------CREME ANGLAISE-------------------------------
      3 c  Milk
      1 c  Whipping cream
     10 lg Egg yolks; room temperature
      1 c  Sugar

------------------------------CHOCOLATE MOUSSE------------------------------
    1/2 c  Sugar
    1/2 c  Water
      4 lg Egg whites;
           - room temperature
    1/4 ts Cream of tartar
      2 c  Whipping cream;
           - whipped to soft peaks
      1 c  Unsweetened cocoa
      4 oz Semi-sweet Chocolate;
           - melted, cooled to
           - room temperature
      3 tb Instant espresso powder

-----------------------------CHOCOLATE FLOWERS-----------------------------
     10 oz Milk chocolate;
           - coarsely chopped -OR-
     10 oz Coating chocolate;
           - coarsely chopped
    1/4 c  Light corn syrup
 
  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.
  
  Mousse:
  
  Heat sugar and water in heavy saucepan over medium-low heat until
  sugar dissolves, stirring occasionally and brushing down any
  crystals from sides of 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.
  
  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". Cool to room temperature.
  
  Transfer paper with chocolate to work surface. Place second sheet
  of waxed paper over chocolate. Roll chocolate to 1/8" thickness.
  Cut into twenty 1" 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.
  
  Recipe by Chef Michel Fitoussi, 24 Fifth Avenue, New York

  Recipe FROM: Bon Appetit Magazine, 1985
 
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