Chocolate Mousse In Chocolate Collars

Prep Time
Cook Time
3h 40m
Ready In

"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"

Original recipe yields 6 servings


  • 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

Step 1

Collar: Cut acetate ribbon into 6 (10-inch/25 cm) lengths.

Step 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.

Step 3

Form the acetate into a teardrop shape, chocolate side in

Step 4

Pinch the two ends of the acetate together.

Step 5

Sit the chocolate collar on a parchment or wax paper-lined tray.

Step 6

Repeat with the rest of the acetate.

Step 7

Refrigerate the collars until chocolate becomes firm.

Step 8

Chocolate Mousse:.

Step 9

Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar.

Step 10

Simmer for 5 minutes.

Step 11

Cool slightly.

Step 12

Whisk the simple syrup into the egg yolks until light and foamy.

Step 13

Fold in the espresso, Grand Marnier and melted chocolate.

Step 14

Beat the egg whites until they hold a soft peak, then fold into the chocolate mixture.

Step 15

Whip the cream until it holds a soft peak, and then fold into the mousse.

Step 16

Spoon the mousse into the collars.

Step 17

Cover and refrigerate for at least 3 hours.

Step 18

Using an offset spatula gently transfer the mousse to a plate.

Step 19

Carefully remove the acetate. Serve immediately.

Tips & Variations

No special items needed.