Chocolate Mousse Flowerpot Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
CREME ANGLAISE
3 cup: Milk,
1 cup: Cream, whipping
10 large: Egg yolks, room temperature
1 cup: Sugar,
CHOCOLATE MOUSSE
1/2 cup: Sugar,
1/2 cup: Water,
4 large: Egg whites, room temp.
1/4 tsp: Cream of tartar,
2 cup: Cream, whipping, whipped, to soft peaks
1 cup: Cocoa, unsweetened
4 ounce: Chocolate, semi-sweet,, melted, cooled to room - temperature
3 tbsp: Espresso powder, instant
CHOCOLATE FLOWERS
10 ounce: Chocolate, milk, coarsely, chopped OR
10 ounce: Chocolate, coating, coarsely, chopped
1/4 cup: Syrup, corn, light, - -
Directions:
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
=============== Reply 174 of Note 1
=================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
NEW INTERNET
To: KKBG35A RUTH BURKHARDT Date:
08/27 From: KKBG35A RUTH BURKHARDT Time:
2:27 PM
Source from luhu.jp
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
=============== Reply 174 of Note 1
=================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
NEW INTERNET
To: KKBG35A RUTH BURKHARDT Date:
08/27 From: KKBG35A RUTH BURKHARDT Time:
2:27 PM
Source from luhu.jp
Tags
Dessert