Some classic desserts are classics for a reason!
This classic French dessert is all too often overlooked, but I find it to be utterly delectable, especially when the mousse is light, airy and silky-smooth – all the qualities I tried to highlight when I created this recipe.
Big on flavor, low on sugar
Here the mousse is marvelously chocolaty and not-too-sweet (only 1 tablespoon of sugar is added to the whole dessert!), but every spoonful is as luscious as can be.
Entertaining? Make this recipe ahead of time.
Served in stylish espresso cups, this mousse makes a stunning dessert. Plus you can prepare it ahead of time – the finishing touches require only a few minutes of your time before serving.
A classic dessert that deserves a spot in every cook’s repertoire!
Food & spirit pairing: Cognac with chocolate mousse
A glass of Cognac, Armagnac or Bourbon is perfect for sipping after this dessert. Another classic pairing that’s hard to beat!
Cognac-Chocolate mousse with maple Chantilly
serves 6
active time: 45 min
For the mousse
- 7 oz (200 g) semi-sweet chocolate (preferably Callebaut, Scharffen Berger or Valhrona) – broken in 1″ chunks
- 2 tablespoons unsalted butter
- 3 extra large eggs – at room temperature, separated
- 1 tablespoon organic sugar
- 2 tablespoons Cognac (or Brandy)
- 3/4 cup heavy cream – whipped
For the Chantilly
- 1/3 cup heavy cream
- 1 1/2 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
- bittersweet chocolate – for shavings, as garnish
- Step 1: In a double boiler, over slow-simmering hot water, melt the chocolate and butter. Stir until smooth. Transfer to a large bowl to cool slightly.
- Step 2: While the chocolate is cooling, place the egg whites in the bowl of an electric mixer. Using the whisk attachments, whip at medium speed until frothy. Add the sugar and increase to high speed. Continue to whip at high speed until soft peaks form. Set aside.
- Step 3: Add the Cognac to the cooled chocolate – the chocolate should be warm to the touch, but not hot – and whisk with a wire whisk until just incorporated. Add the egg yolks one at a time and whisk until just incorporated. With a silicone spatula, fold in the whipped cream until well incorporated. Then, very gently, fold in half the egg whites until well incorporated. Finish by folding in the remaining egg whites until just incorporated, being careful not to overmix. Spoon the mousse in espresso cups and refrigerate for at least 4 hours.
- Cook’s note: The chocolate mousse can be refrigerated for up to 2 days.
- Step 4: To make the Chantilly – Place the heavy cream, maple syrup and vanilla in the bowl of an electric mixer and whip at medium speed until soft peaks form. Transfer to a container and refrigerate until ready to use.
- Step 5: Remove the espresso cups from the refrigerator 20 minutes before serving. Spoon a dollop of the Chantilly on top of each mousse. Using a vegetable hand peeler, shave the bittersweet chocolate over the mousses and serve.
- Cook’s note: When consuming raw eggs, it’s most important that they be as fresh as possible. I also recommend using organic eggs.
Hello, Would you recommend Grand Marnier for this mousse? I’m inexperienced with cognacs and don’t want to buy the wrong one. Thank you for your time, I can’t wait to try your recipe!
Hi Erin! Grand Marnier has an orange flavor, which I do not recommend with this classic mousse. Courvoisier and Rémy Martin are two big Cognac brands that are available in just about any store that carries liquor. You could try one of those, no need to spend money on the VSOP Cognacs though, a VS would be good enough for this mousse. Alternatively, you could use brandy. Enjoy!
What an exquisite mousse! I usually flavor mine with liqueurs, but cognac sounds divine, too!!!
I just had to explore this wonderful recipe! My Mr adores chocolate and would be very happy to scoop into this lush mousse! I really like that the recipe is suited to make-ahead, fabulous idea for our busy lives.
Well, now I’ll have chocolate cravings all day! The maple whipped cream sounds so good with the mousse. This would be perfect for a dinner party.
This looks heavenly, Viviane! I love that you have sweetened chantilly with maple syrup.
Thank you, Angie! I used to live in Vermont… the land of Maple Syrup. The abundance of it there made me branch out and I use it in many of my recipes.
I have a wonderful Valentine that would absolutely love this!!!! Thank you so much for inspiration!
Thank you, MJ! I hope your Valentine’s Day was a wonderful, sweet one!
Your site looks fantastic. The chocolate mousse? I’ll be right over.
Looks really beautiful and delicious!
i strongly believe the classics are the best…this mousse is lovely and i wouldn’t mind helping myself to a cup 🙂
This looks yummy!
This looks great! It’s definitely becoming a part of my future To-Do list! 🙂
You are right a well executed chocolate mouse is fantastic, love the touch of cognac!
This looks wonderful Viviane..perfect for Valentine’s Day on a cold romantic night!
I wish you an amazing mid week!
Thank you Sandra… I hope you had a fabulous and delicious V Day!
Looks delicious Viviane. It’s still really cold here in Nevada so I’m sure we will enjoy this yummy chocolate drink!
This looks amazing and super simple to boot! I will be adding this to my list of desserts, who doesn’t love chocolate.
Thank you Milan… I can’t think of anyone who doesn’t love chocolate!
These are simply beautiful and perfect to a chocolate lover like me 🙂
Thank you Kayle!