what can one use instead of cognac in the chocolate mousse cake?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Rum, Brandy, Grand Marnier if you like chocolate/orange.
I have used whiskey, bourbon, and cognac as substitutes for each other in various desserts. Maybe my taste is not sensitive enough, but most recipes I've encountered only call for a few tablespoons of the alcohol in question and I can't taste the difference. If you're looking for a non-alcohol substitute, espresso or strong coffee adds even more depth of flavor to chocolate desserts.
Oh and brandy is another one. In my opinion, chocolate and orange go well with a number of brown liquors, so it's pretty forgiving to swap them.
Please enter a valid email address.
Well played. You deserve a cookie.
This one habit gets you halfway there.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Caramel-Coated Layer Cake
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.