Chocolate Mousse In Chocolate Collars
May 21, 2019
"An elegant chocolate mousse dessert. This looks especially good if made with a decorated chocolate collar, or sprinkled with edible gold leaf. *Cook time is chill time"
- Serving Size: 1 (174.7 g)
- Calories 463.3
- Total Fat - 27.6 g
- Saturated Fat - 10.7 g
- Cholesterol - 328.7 mg
- Sodium - 277.5 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 2.5 g
- Sugars - 41.3 g
- Protein - 12.3 g
- Calcium - 75.3 mg
- Iron - 2.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Collar: Cut acetate ribbon into 6 (10-inch/25 cm) 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 two ends of the acetate together.
Sit the chocolate collar on a parchment or wax paper-lined tray.
Repeat with the rest of the acetate.
Refrigerate the collars until chocolate becomes firm.
Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar.
Simmer for 5 minutes.
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.
Tips & Variations
No special items needed.