Jan 20, 2018

Cognac Infused Chocolate Mousse for Two

My OCD is forcing me to finish up this post despite the fact I was moving with Mister till 2 a.m. this morning and didn't get to bed till 4 a.m. I always set a schedule of when these blog posts will be published, and love to make a little check mark once completed. Since this chocolate mousse recipe was already written on my little note, it must be done. Then off I go to start unpacking the boxes lying on the living room floor.

Cognac infused chocolate mousse for two -


  • 150 grams bittersweet chocolate
  • 1 1/2 tablespoons powdered sugar
  • 3/4 tablespoon unsalted butter
  • 2 eggs
  • Few drops cognac
  • Some unsweetened cocoa powder (for dusting)


Place two ring molds on two plates. Separate the eggs.

Use a double boiler, melt the chocolate first then add in powdered sugar and butter. Keep folding till the texture become smooth and silky.

Remove the chocolate mixture from heat and stir in just a few drops of cognac. If not a fan of such aroma, maybe at least use a drop of two. 

Wait till the chocolate cools down then mix in beaten egg yolks.

Beat the egg white till it can form a soft peak. Be patience, it'll take at least few minutes even with a handheld electric mixer.

Gently fold in the egg white and make sure not to over-mix it. Evenly pour the mixture to the ring molds. Flatten out the surface if needed. Transfer to the fridge for at least four hours.

Remove the ring molds and dust with some unsweetened cocoa powder right before serving. Please devour immediately.

Now off I go to unpack these luggage and boxes.

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