Marvelously chocolaty and not-too-sweet Mousse also light, airy and silky-smooth. This classic French dessert makes a stunning dessert anytime of the year.
For the mousse:
- 7 oz (200 g) semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 3 extra large eggs – at room temperature, separated
- 1 tablespoon organic sugar
- 2 tablespoons Cognac
- 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
- 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 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.
- 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. 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. Assembly:
- Remove the espresso cups from the refrigerator 20 minutes before serving.
- Spoon a dollop of the Chantilly on top of each mousse. Dust with cocoa powder on top. Enjoy!