- 6
- 220 mins
- 260 mins
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
Preparation
Step 1
Special equipme nt: 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 (1O-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 choco late work.
Sold in rolls, it can be found in baking supply stores.