Created by Fizzybrat on May 21, 2019
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.