Chocolate-Cognac Mousse in Espresso Cups

Chocolate-Cognac Mousse in Espresso Cups
Viviane Bauquet Farre


For the mousse

  • 7 Ounces  semisweet chocolate, preferably Callebaut, Valhrona, or Scharffen Berger, broken into 1-inch chunks
  • 2 Tablespoons  unsalted butter
  • extra-large eggs, at room temperature, separated*
  • 1 Tablespoon  sugar, preferably organic
  • 2 Tablespoons  cognac or brandy
  • 3/4 Cups  heavy cream, whipped

For the chantilly

  • 1/3 Cup  heavy cream
  • 1 1/2 Tablespoon  maple syrup
  • 1/4 Teaspoon  vanilla extract
  •   Bittersweet chocolate, for garnish

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.

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.

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!


For the mousse

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.

While the chocolate is cooling, place the egg whites in the bowl of an electric mixer. Using the whisk attachments, whip on medium speed until frothy. Add the sugar and increase to high speed. Continue to whip at high speed until soft peaks form. Set aside.

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 of 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 into espresso cups and refrigerate for at least 4 hours.

For the chantilly

Place the heavy cream, maple syrup, and vanilla extract in the bowl of an electric mixer and whip on medium speed until soft peaks form. Transfer to a container and refrigerate until ready to use.

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.


Note: The chocolate mousse can be refrigerated for up to 2 days.

*Note: When consuming raw eggs, it's important that they be as fresh as possible. I also recommend using organic eggs, instead of commercial eggs.


Calories per serving:

412 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 194g 298%
  • Carbs 168g 56%
  • Saturated 114g 572%
  • Fiber 12g 47%
  • Trans 1g
  • Sugars 147g
  • Monounsaturated 59g
  • Polyunsaturated 10g
  • Protein 35g 70%
  • Cholesterol 1,039mg 346%
  • Sodium 366mg 15%
  • Calcium 363mg 36%
  • Magnesium 273mg 68%
  • Potassium 1,222mg 35%
  • Iron 9mg 52%
  • Zinc 6mg 43%
  • Phosphorus 763mg 109%
  • Vitamin A 1,523µg 169%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 2mg 96%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 116µg 29%
  • Vitamin B12 2µg 33%
  • Vitamin D 6µg 1%
  • Vitamin E 6mg 28%
  • Vitamin K 22µg 27%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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