Ingredients

Collar:
6 ounces semisweet chocolate, melted

Chocolate Mousse:
2 tablespoons water
1/4 cup sugar
2 eggs, separated
3 tablespoons brewed espresso, warm
2 tablespoons Grand Marnier
4 ounces semisweet chocolate, melted
1 cup heavy cream

Special equipment: an offset spatula and 2 1/2-inch wide acetate ribbon, see Cook's
Note*

Instructions

To make collars: Cut 2 1/2-inch wide acetate ribbon
into 6 (10-inch) lengths. Lay a piece of acetate on a flat surface and spread 1 ounce of
melted chocolate evenly over the entire surface using an offset spatula. Form the acetate
into a teardrop shape, chocolate side in. Pinch the 2 ends of the acetate together. Sit
the chocolate collar on a parchment or waxed paper lined tray. Repeat with the rest of the
acetate. Refrigerate the collars until chocolate becomes firm.

To make chocolate mousse: Combine the water and sugar in a pot and bring to a boil,
stirring to dissolve the sugar. Simmer for 5 minutes to create a simple syrup. Cool
slightly. Whisk the simple syrup into the egg yolks until light and foamy. Fold in the
espresso, Grand Marnier, and melted chocolate.

Beat the egg whites until they hold a soft peak, then fold into the chocolate mixture.
Whip the cream until it holds a soft peak, and then fold into the mousse. Spoon the mousse

into the collars. Cover and refrigerate for at least 3 hours. Using an offset spatula
gently transfer the mousse to a plate. Carefully remove the acetate. Serve immediately.

Cook's Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating
and chocolate work. Sold in rolls, it can be found in baking supply stores.