Chocolate Mousse in Collars

Name: Chocolate Mousse in Collars
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 eggs, separated; 3 Tbsps brewed espresso, warm; 2 Tbsps Grand Marnier; 238 milliliters heavy cream; 113 grams semisweet chocolate, melted; 170 grams semisweet chocolate, melted; 50 grams sugar; 2 Tbsps water

Need It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. Dairy Free Buckeye Mousse! (Chocolate Peanut Butter Mousse), Traditional French Chocolate Mousse {Mousse au Chocolat}, and eggless banana chocolate mousse | quick mousse are very similar to this recipe.

Instructions

Special equipment: An offset spatula and 2 1/2-inch wide acetate ribbon, see Cook's Note

Equipment you will use

Offset Spatula

Cut 2 1/2-inch wide acetate ribbon into 6 (10-inch) 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 in. Pinch the 2 ends of the acetate together. Sit the chocolate collar on a parchment or waxed paper lined tray. Repeat with the rest of the acetate. Refrigerate the collars until chocolate becomes firm.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Offset Spatula

Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes to create a simple syrup. Cool slightly.

Ingredients you will need

Simple Syrup

Sugar

Water

Equipment you will use

Pot

Whisk the simple syrup into the egg yolks until light and foamy. Fold in the espresso, Grand Marnier, and melted chocolate.

Ingredients you will need

Grand Marnier

Simple Syrup

Chocolate

Egg Yolk

Espresso

Equipment you will use

Whisk

Beat the egg whites until they hold a soft peak, then fold into the chocolate mixture.

Ingredients you will need

Egg Whites

Chocolate

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.

Ingredients you will need

Cream

Equipment you will use

Offset Spatula

Serve immediately.

Equipment

Offset Spatula

Pot

Whisk

Ingredients

Servings:

eggs, separated 3Tbsps

brewed espresso, warm 2Tbsps

Grand Marnier 238milliliters

heavy cream 113grams

semisweet chocolate, melted 170grams

semisweet chocolate, melted 50grams

sugar 2Tbsps

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Chocolate Mousse. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "