Fluffy Flower Mousse

Step 1

In advance: Prepare candy shells in flower mold. Let set.

Step 2

Also: Make candy leaves. Tint melted white candy green. Brush melted candy onto back of lemon leaf; let dry in medium flower former. Later, peel off leaf and paint vein lines on candy using fine tip brush and green candy color.

Step 3

Prepare mousse and fill candy shells using tip 32 rosettes. Position candy-coated chocolate in center. Position leaf.

Step 4

To make candy shells: Fill pan or mold to top edge with melted candy. Tap on counter to remove air bubbles. Let chill in refrigerator for 10-15 minutes or until a 1/4 in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer. Carefully unmold shells (if you have difficulty removing shells, place in freezer for 2-3 minutes, then unmold). Excess candy can be reheated and used again. For unmolding shells from silicone molds, peel mold back, pushing candy shell out from bottom of mold.

*Brand confectionery coating.