Chocolate-Cognac Mousse in Espresso Cups

Chocolate-Cognac Mousse in Espresso Cups
Staff Writer
Chocolate-Cognac Mousse in Espresso Cups

Viviane Bauquet Farre

Chocolate-Cognac Mousse in Espresso Cups

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!

Notes

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.

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
21g
30%
Sugar
24g
27%
Saturated Fat
11g
46%
Cholesterol
27mg
9%
Carbohydrate, by difference
34g
26%
Protein
3g
7%
Vitamin A, RAE
67µg
10%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
54mg
5%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Phosphorus, P
57mg
8%
Selenium, Se
2µg
4%
Sodium, Na
45mg
3%
Water
26g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.