Chocolate Mousse In Chocolate Collars

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 ounces semisweet chocolate, melted
• 4 ounces semisweet chocolate, melted
• 2 tablespoons water
• 1/4 cup sugar
• 2 eggs, separated
• 3 tablespoons brewed espresso, warm
• 2 tablespoons grand marnier
• 1 cup whipping cream

Recipe

• 1 collar: cut acetate ribbon into 6 (10-inch/25 cm) lengths.
• 2 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.
• 3 form the acetate into a teardrop shape, chocolate side inches
• 4 pinch the two ends of the acetate together.
• 5 sit the chocolate collar on a parchment or wax paper-lined tray.
• 6 repeat with the rest of the acetate.
• 7 refrigerate the collars until chocolate becomes firm.
• 8 chocolate mousse:.
• 9 combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar.
• 10 simmer for 5 minutes.
• 11 cool slightly.
• 12 whisk the simple syrup into the egg yolks until light and foamy.
• 13 fold in the espresso, grand marnier and melted chocolate.
• 14 beat the egg whites until they hold a soft peak, then fold into the chocolate mixture.
• 15 whip the cream until it holds a soft peak, and then fold into the mousse.
• 16 spoon the mousse into the collars.
• 17 cover and refrigerate for at least 3 hours.
• 18 using an offset spatula gently transfer the mousse to a plate.
• 19 carefully remove the acetate. serve immediately.