Chocolate Mousse In Chocolate Collars

Directions

1. Cut the acetate ribbon into 6 (10-inch/25 cm) lengths.
2. Lay a piece of acetate on a flat surface and spread 1 oz (30 g) of melted chocolate proportionately over the entire surface using an offset spatula.
3. Form the acetate into a teardrop shape, chocolate side in. Healthy pinch the two ends of the acetate together
4. Sit the chocolate collar on a parchment or possibly wax paper-lined tray.
5. Repeat with the rest of the acetate.
6. Chill the collars till chocolate becomes hard.
7. Chocolate Mousse:Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar Simmer for 5 min to create a simple syrup.
8. Cold slightly.
9. Whisk the simple syrup into the egg yolks till light and foamy.
10. Mix in the espresso, Grand Marnier and melted chocolate.
11. Beat the egg whites till they hold a soft peak, then fold into the chocolate mix.
12. Whip the cream till it holds a soft peak, and then fold into the mousse.
13. Spoon the mousse into the collars.
14. Cover and chill for at least 3 hrs.
15. Using an offset spatula gently transfer the mousse to a plate. Carefully remove the acetate. Serve immediately.
16. Special equipment: an offset spatula and 21/2-inch (6 cm) wide acetate ribbon, see Cook's Note*
17. *Cook's
18. Note: Acetate ribbon is a medium-gauge clear plastic often used for cake decorating and chocolate work. Sold in rolls, it can be found in baking supply stores.