How to Make "Nuage Dans Tulipe". an Extravagant, yet Simple, Valentine's Day Dessert

I created this dessert, the name of which translates into "Cloud in Tulip", as an absolutely perfect indulgence that can follow an intimate Valentine's Day dinner or just as easily carry a sweet, romantic moment into the realm of culinary climax when accompanied by just the right vintage of pink Champaign in a tall nurturing flute.

The ingredients needed are as follows:

One half dozen eggs

One half cup of cherry syrup

4 ounces of hardening chocolate

One half cup of sugar

Two small 4"- 6 " balloons

Begin by carefully separating the yolks from the egg whites. This is a most crucial step as there can be absolutely no amount of yolk in the egg whites whatsoever or the recipe will be ruined. Place all of the egg whites into a bowl and beat until very stiff. Add the syrup to the whites ever so slowly as they are beaten. Sugar should then be added to the beaten egg whites to taste. Once the whites are stiff and pleasantly sweet to the taste, place the mixture into a refrigerator until they are needed for the next step.

Next, melt the hardening chocolate slowly being careful not to scorch or bring the chocolate to a boil. The chocolate should come with instructions for achieving and maintaining the optimum temperature. When the chocolate is warmed to a liquid consistency, blow up both of the balloons to a size of about 4"-6" in diameter. Hold one of the balloons by the knot and holding it directly over the pan, lower it directly into the chocolate with the knot you are holding pointing straight up. With the balloon now lowered into the chocolate at least 1" - 2", rotate the knot you are holding onto first forward about 2", then bringing it back to its original upright position, continue by rotating it back toward you about 2".

Bring the knot back to its original upright position once again, then rotate it to the left about 2", and finally, bring the knot back to the top and rotate it to the right about 2". Bring the knot back to its original upright position again and lift the balloon straight out of the chocolate. Place the balloon, which is now coated with hardening chocolate in a shape reminiscent to that of a tulip, onto a greased cookie sheet and into the freezer. Repeat these steps with the other balloon.

Once the chocolate has hardened around the balloon in the freezer, take a pin and pop the balloon. Carefully remove any balloon that might have attempted to stick to the inside of what is now your tulip shaped chocolate bowl.

Spoon a heaping amount of the original egg white mixture into each chocolate tulip bowl and place them back into the freezer until frozen. When you are ready to serve, garnish with a sprig of mint and perhaps the slightest hint of a drizzle of fudge syrup upon a small dessert plate with a dessertspoon.