Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, July 23, 2012

Very Dark Cognac Chocolate Mousse

Chocolate mousse is one of those desserts that if made with milk chocolate, doesn't do anything to me, and when made with a good quality dark chocolate it will take to you back and forth to the moon.
I like serving it with fresh raspberries and sometimes I'll make a raspberry and balsamic reduction to pour over it. A little shaved chocolate is always welcome and fresh wiped cream will make you smile even more!

Printable Recipe - click here
2 cups chilled heavy cream, divided
4 large egg yolks
3 tablespoons sugar
2 tablespoons cognac
7 oz good quality dark chocolate (72% or more), chopped

Heat 3/4 cup cream in a small saucepan until hot. Whisk together yolks, sugar and a pinch of salt in a metal bowl. Add hot cream in a slow stream, whisking until combined. Transfer to a saucepan and cook over low heat until thickened, if using a thermometer, it should register 160F. POur custard thru a sieve and stir in cognac.

Melt chocolate in a double boiler, or you can microwave at 50 percent power 3-5 minutes, stirring frequently.
Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream with a whisk or electric mixer until it holds stiff peaks. Whisk in 1/4 of cream into chocolate custard, then fold in remaining cream thoroughly. Spoon mousse into 8 - 6oz ramekins, cover and chill for at least 6 hours. Let stand at room temperature for 10 minutes before serving. Garnish with fresh wiped cream, or shaved chocolate and fresh raspberries.


  1. Replies
    1. Thanks Joan! I fixed the settings thingy!!!!!!<3 Bia