Chocolate Mousse in Collars
- Level: Advanced
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 428
- Total Fat
- 30
- Saturated Fat
- 18
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 35
- Protein
- 5
- Cholesterol
- 108
- Sodium
- 42
- Total: 3 hr 40 min
- Prep: 40 min
- Inactive: 3 hr
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
Directions
Special equipment:
An offset spatula and 2 1/2-inch wide acetate ribbon, see Cook's Note- 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.