Chocolate Mousse in Chocolate Collars
- Ready In:
- 3hrs 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
-
Collar
- 6 ounces semisweet chocolate, melted
-
Chocolate Mousse
- 4 ounces semisweet chocolate, melted
- 2 tablespoons water
- 1⁄4 cup sugar
- 2 eggs, separated
- 3 tablespoons brewed espresso, warm
- 2 tablespoons Grand Marnier
- 1 cup whipping cream
directions
- 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 inches
- 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.
-
Chocolate Mousse:
- Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar.
- Simmer for 5 minutes.
- Cool slightly.
- 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.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!