Method of preparation: combine chocolate with sugar, water and cognac in a water bath. Water can be replaced with milk or cream. Cognac on maple syrup or do not add at all. Flakes may form, which is quite acceptable. Leave to cool.In a larger bowl, put ice, add a little cold water, put a smaller bowl on top, into which we pour the chocolate mass. Beat vigorously with a whisk for a few minutes until a creamy mass is obtained. I whipped for 5 minutes, it all depends on the power and speed of your mixer.The prepared mousse is placed in a pastry bag and filled with cream. The dessert can be immediately served to the table, because it was whipped on ice cubes and has already cooled during the whipping process. Store in the refrigerator.
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