Chocolate Mousse In Chocolate Collars
Recipe: #32204
May 21, 2019
Categories: Desserts, Baby Shower, Christmas Gluten-Free, Vegetarian, Chocolate, Kosher Dairy, more
"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 is 6 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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