After posting the Chocolate Mousse recipe I noticed the use of a sugar substitute, without mentioning the brand(type), which could make a big difference when measuring by weight. It had more to do with the shaping/molding technique.

I thought I'd post a more traditional recipe to work with.

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Chocolate Mousse
Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
Six to eight servings

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the

chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from

heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of

the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is

thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat

until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg

yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until

they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick

and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder

of the whites just until incorporated, but don't overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at

least 4 hours, until firm.

Storage: The mousse au chocolat can be refrigerated for up to 4 days.

BTW: The plating seems to be a dollop of the Passion Fruit Cream(to hold the shell)
A ring of chocolate sauce, A ring of white chocolate sauce, and most likely a ring of passion fruit sauce, with radial scoring to resemble a passion flower.