Chocolate Mousse in Collars

Total Time:
3 hr 40 min
Prep:
40 min
Inactive:
3 hr

Yield:
6 servings
Level:
Advanced

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*
Directions
  • 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.


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