Chocolate Mousse Flowerpot

Ingredients

3 c milk
3 c cream
10 egg yolks
1 1/2 c sugar
1/2 c water
4 egg whites
1/4 ts cream of tartar
1 c cocoa
24 oz chocolate
3 espresso powder
1/4 c syrup
1 liquid yolks
2 with brush dipped in water
1/8 thickness
1 rounds with a cookie cutter
1 chocolate round tight funnel shape for center of flower

Instructions

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.