CHOCOLATE BASKET

Steps:

• Place soufflé dish or custard cups upside down on a baking sheet. Press aluminum foil over top and sides, letting it extend about 2 inches on bottom. Press foil tightly around bottom edge, making a sharp definitive edge. Place in refrigerator or freezer. In top of double boiler over very low heat, slowly melt chocolate. Stir until smooth. Let sit 15 minutes or until thick enough to pipe. If it becomes too firm while working, re-melt slightly. Fill pastry bag with some of the chocolate. Pipe a continuous drizzle of chocolate in a lacy pattern over bottom and sides of mold. Do not be concerned if chocolate drips slightly. If it drips too much, the chocolate is too warm. Refrigerate or freeze for 5 to 10 minutes or until chocolate is firm. Repeat with a second layer in the same manner. Refrigerate or freeze until firm. Repeat with a third layer; refrigerate or freeze until chocolate is firm, at least 20 minutes. Remove soufflé dish by carefully pulling it out from underneath the foil. Turn basket right side up and remove foil by slowly and carefully pulling it away from sides and bottom of basket. Pipe a decorative chocolate border around top edge of basket. Refrigerate while making handle (handle is optional). Line a baking sheet that will fit into your refrigerator or freezer with waxed paper. To make handle, measure the diameter of the basket, mark that width on the paper. Draw the curved shaped of a handle. Using room temperature chocolate and star tip, pipe zigzag lines around arc, following your handle pattern. Refrigerate or freeze until firm. Attach handle with warm chocolate.