Chocolate cuffs (ramekins made of chocolate):
Cut solid cake edge foil tapes into 25 cm long and 6 cm wide strips. If you can’t get them, you can make do with acetate foil from the print shop, photo supplies.
Place one strip on the surface and spread 30 g of melted cooking chocolate evenly on it with a palette. The strip must be completely covered with chocolate.
Gather the foil into a tear-shaped circle (chocolate side in), press the two ends together and pin them together. Place the chocolate mold thus prepared on a tray lined with parchment paper.
Prepare all the ribbons accordingly. Place tray in refrigerator until chocolate is firm.
Chocolate Mousse:
Bring water to a boil with the sugar, continue to boil while stirring until sugar is dissolved. Boil sugar solution for 5 min to form syrup. Cool slowly.
Beat the cooled syrup as well as the egg yolks until a light, fluffy cream is formed. Mix espresso, Grand Marnier and the melted chocolate into the cream.
Whip the egg whites until the snow forms white peaks. Then fold into the chocolate cream. Whip the whipped cream until stiff and stir it in as well.
Fill the mousse into the prepared and well cooled chocolate sleeves. Cover and chill for at least 3 hours.
Transfer the ramekins to the plates with a pallet, carefully remove the foil and b
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