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Chocolate Mousse in Chocolate Collars

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“An elegant chocolate mousse dessert. This looks especially good if made with a decorated chocolate collar, or sprinkled with edible gold leaf.”
3hrs 40mins

Ingredients Nutrition

  • Collar
  • 6 ounces semisweet chocolate, melted
  • Chocolate Mousse
  • 4 ounces semisweet chocolate, melted
  • 2 tablespoons water
  • 14 cup sugar
  • 2 eggs, separated
  • 3 tablespoons brewed espresso, warm
  • 2 tablespoons Grand Marnier
  • 1 cup whipping cream


  1. Collar: Cut acetate ribbon into 6 (10-inch/25 cm) lengths.
  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.
  3. Form the acetate into a teardrop shape, chocolate side inches
  4. Pinch the two ends of the acetate together.
  5. Sit the chocolate collar on a parchment or wax paper-lined tray.
  6. Repeat with the rest of the acetate.
  7. Refrigerate the collars until chocolate becomes firm.
  8. Chocolate Mousse:
  9. Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar.
  10. Simmer for 5 minutes.
  11. Cool slightly.
  12. Whisk the simple syrup into the egg yolks until light and foamy.
  13. Fold in the espresso, Grand Marnier and melted chocolate.
  14. Beat the egg whites until they hold a soft peak, then fold into the chocolate mixture.
  15. Whip the cream until it holds a soft peak, and then fold into the mousse.
  16. Spoon the mousse into the collars.
  17. Cover and refrigerate for at least 3 hours.
  18. Using an offset spatula gently transfer the mousse to a plate.
  19. Carefully remove the acetate. Serve immediately.

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