Stuffed Tulips with Chocolate Mouse

1. Use only a ½ cup of the cream, and whip it until it has firm peaks. Cover and put it back into the refrigerator.
2. Put a small amount of water in a large saucepan. Bring it to simmer.
3. Put a heat-resistant bowl on top and add the coffee, egg yolks, salt, and sugar.
4. Whisk the ingredients for about 1 minute. By now the color of the mixture should be lighter and the volume should have increased.
5. It’s time to add the chopped dark chocolate. Mix until the chocolate is completely melted.
6. Remove the bowl from the heat and let the chocolate mixture cool down to room temperature.
7. Once at room temperature, you can proceed to whisk the egg whites until they have firm peaks.
8. Bring the whipped cream out from the refrigerator.
9. Fold the egg whites and the whipped cream into the chocolate mixture, ever so gently.
10. Once it’s folded through evenly, place the mouse in the refrigerator for about 2 to 3 hours.

Fill the Tulips

• Spoon the chocolate mousse into a piping bag and fill the flower.
• Plate them and dust them very lightly with castor sugar.