HERES A GREAT IDEA from A Taste of Koko

www.atasteofkoko.com/

   to make.....

WOW!!!

To make the cups:

melt 4 ounces good melting chocolate, cool to luke warm (or the balloon blows up)

dip the balloons per the picture above

place chocolate covered balloons on parchment paper until the chocolate sets up (fridge will speed things up)

 Chocolate Mousse:

3/4c whipping cream

6 oz choc chips

1/2 oz espresso

splash of dark rum

2 tbsp butter

1/2 tsp flavorless granulated gelatin

pinch cayenne

Chill 1/2 cup cream, metal bowl and beaters

melt chocolate chips with coffee, rum and butter in double boiler, stirring constantly

remove from heat with a few chunks visible, cool to body temp

pour 1/4 cup cream into a metal measuring cup and sprinkle with gelatin. wait 10 min. 

carefully heat by swirling over a candle. Do not boil! Pour into the cooled chocolate.

In chilled bowl beat 1/2c cream to medium peaks.

fold whipped cream into the chocolate mixture in 2 doses, sprinkle in cayenne, Dont over work!

makes 3-4 servings

 The roasted flavors of cauliflower and hazelnuts, combined with the fresh pop of pomegranate seeds, make this a particularly memorable salad for your holiday table. Cauliflower and pomegranate are popular foods in both Arab and Jewish communities, and the sweet and sour combinations in this dish capture the flavors of the region.

1 head cauliflower, broken into small florets (1 1/2 pounds total)

5 tablespoons olive oil

1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)

5 tablespoons hazelnuts, with skins

1/3 cup small flat-leaf parsley leaves, picked

1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)

Generous 1/4 teaspoon ground cinnamon

Generous 1/4 teaspoon ground allspice

1 tablespoon sherry vinegar

1 teaspoon maple syrup

Salt and freshly ground black pepper

1. Preheat oven to 425 degrees.

2. Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.

3. Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.

4. Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Yield: 2 to 4 servings

From the new cookbook "Jerusalem" by Yotam Ottolenghi