From ingredients listed above make the dough, wraps the walls and bottom of the mold, and leave for 15 minutes in the refrigerator to set.

For the handle of the basket, wraps an ovenproof dish measures same as the mold, with aluminum foil and form a handle over it, then cool it 15 – minutes in the refrigerator.

On the bottom of the mold put the aluminum foil or backing paper and fill it with rise or bean and bake for 15 minutes at 200 ° C, then remove the foil and allow to bake inside.

Make the aluminium foil rolls, wrap the bacon around it, then put it in a small muffin molds and bake for 15 minutes at 200 ° C. Remove the aluminium foil and bake for another 15 – 20 minutes until it they become crunchy.

Melt the chocolate with the cream, stirring constantly until completely smooth.

Cool briefly before coating the basket and bonding bacon rosebud.

Baked baskets cool down, then connect the handle with chocolate ganache, fill the baskets with chilled mousse and decorate with chocolate tight bacon rosebuds.

Bring maple syrup to a boil then remove from heat.

In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

Add warmed egg yolks to hot maple syrup until well mixed.

Measure 60 ml of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin has completely dissolved.

Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.

Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture.

Fold in the remaining cream and refrigerate for at least an hour.

Remove from the fridge and divide equally among your edible containers.