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White chocolate and cognac mousse

Mousse au chocolat blanc et cognac
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The white chocolate in this mousse gives its place to the delicate taste of Cognac. It can be prepared in just a few minutes. Combine it with the recipes for Easy Bitter Chocolate Mousse and Milk Chocolate and Coffee Mousse to obtain a magnificent Trois Chocolats café Cognac dessert.


Recipe for 4 people:


Required accessories:


  • Mixing bowl

  • Hand whisk




  • 135 g of Callebaut white chocolate in pastilles*

  • 200 ml of 35% cream

  • 1 lightly beaten egg yolk

  • 2 tbsp. teaspoon of Cognac



  1. Whip the cream until slightly thickened;

  2. Melt the chocolate in the microwave (medium) or in a bain-marie;

  3. The chocolate should be warm to the touch but not hot;

  4. Pour melted chocolate into mixing bowl;

  5. Add a quarter of the cream to the melted chocolate and whisk vigorously;

  6. Add the egg yolk and whisk;

  7. Add the rest of the cream and the Cognac, mix;

  8. Pour into flared champagne or martini glasses.

  9. Refrigerate and serve.

* Available at Érico in our selection of products for preparing pastries and chocolates


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