Chocolate Mousse Flowerpot
1 c Cream, whipping 10 lg Egg yolks, room temperature 1 c Sugar
Ingredients
- 1cup cream, whipping
- 10large egg yolks, room temperature
- 1cup sugar
- 1/2cup water
- 4large egg whites, room temp.
- 1/4tsp cream of tartar
- 2cup cream, whipping, whipped
- 4ozchocolate, semi-sweet,
Directions
- 1
CREME ANGLAISE------------------------------- 3 c Milk 1 c Cream, whipping 10 lg Egg yolks, room temperature 1 c Sugar
- 2
1/4 ts Cream of tartar 2 c Cream, whipping, whipped -- to soft peaks 1 c Cocoa, unsweetened 4 oz Chocolate, semi-sweet, -- melted, cooled to
- 3
Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beaters are lifted, about 7 minutes
- 4
Slowly pour 1 cup of hot liquid into yolks, beating constantly
- 5
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
- 6
DO NOT BOIL
- 7
Strain into a large bowl set into a larger bowl of ice water and cool to room temperature, stirring occasionally
- 8
Cover and refrigerate for at least two hours