Chocolate Mousse In Chocolate Collars

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.