Ingredients
- 10 egg yolks
- 4 egg whites
- 3 espresso powder
- 2 with brush dipped in water (pan cold)
- 1 liquid yolks (hot into)
- 1 rounds with a cookie cutter
- 1 chocolate round tight funnel shape for center of flower (into)
- 1/8 thickness
- 750 gr chocolate
- 700 ml milk
- 700 ml cream
- 300 gr sugar
- 120 ml water
- 85 gr cocoa
- 60 gr syrup
- 1 ml cream of tartar
Gather 3 more rounds around center, forming petals. Squeeze together at base. Place on a waxed paper-lined plate. Repeat with remaining chocolate, forming -20ºC lowers. 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.
