White Chocolate Vanilla Cognac Mousse: A Decadent Dessert Even Expats Can Make

by Anne Evans

As I was ordering a new supply of my favorite Nielsen-Massey® Pure Vanilla Extract, I decided to whip up this decadent dessert. The lengths some expats on Grand Cayman Island will go to get the highest quality vanilla extract . . . but we deserve it. Read more about choosing quality vanilla extract for your baking.

Yields: 7 6-oz (or five 8-oz) servings

4 extra large egg yolks

½ + ¼ c. superfine sugar
½ c. vanilla cognac (e.g., Navan Vanilla Naturelle de Madagascar de France 40% alc/vol)
1/3 c. water

1 vanilla bean, split lengthwise & scraped of seeds (Nielsen-Massey Madagascar Bourbon vanilla beans)

6 oz. white chocolate (i.e., Valrhona Ivoire 35% Cacao)

2 c. heavy cream, thoroughly chilled

Mix egg yolks and ½ c. superfine sugar together in a 3–4-quart upper saucepan of a double boiler; whisk until smooth.  Add vanilla cognac; whisk until smooth.  Place over gently simmering water and cook until mixture thickens stirring constantly (~ 15-20 min).  Sieve into a large bowl to remove any bits of cooked egg yolk and reserve until cooled to lukewarm.

Bring water and remaining ¼ c. superfine sugar and vanilla bean pod plus seeds scraped off of the pod to a boil.  Boil rapidly for 5 minutes while whisking constantly.  Cool to lukewarm and then remove pod.

Place chocolate in a bowl over simmering water, stir until chocolate melts and let cool to luke-warm but still fluid. 

Stir vanilla syrup into the egg mixture followed by the melted chocolate. Place mixture in an ice bath and stir until cooled completely.

Using the chilled mixing bowl of a KitchenAid® standing mixer, whip the cream until stiff peaks form. Fold whipped cream into cooled egg-chocolate mixture.  Spoon mousse into 6 or 8 oz serving ramekins and level off with a spatula so that mousse is flush with the rim of the ramekin.

To Package for Freezing: Chill in freezer for 30 minutes. Cover with plastic wrap and then foil and freeze. 

To Serve Frozen Mousse: Unwrap frozen mousse before defrosting in refrigerator (to prevent ice crystals that will form on wrappings during freezing from melting and dripping into mousse).  Some prefer to enjoy this mousse frozen rather than at refrigerator temperature.

Garnishes: curls of Valrhona dark chocolate and/or Valrhona dark chocolate Feves should be added immediately prior to serving.

If ai cannot solve a problem by baking a cookie, I cannot deal with it

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *