Two bowls filled with creamy chocolate mousse topped with cocoa nibs. Two golden spoons lay beside the bowls.

A soft and creamy chocolate mousse made with a choice of two of our premium cocoa powders.


175g milk
100g egg yolks
95g sugar (caster)
55g deZaan cocoa powder (see options below)
110g Casaluker cocoa butter
175g cream

deZaan cocoa powder options:
True Dark: gives a roasted cocoa flavor with ending notes of acidity.
Rich Terracotta: gives a rich chocolate flavor with ending notes of caramel.


In a cooled mixing bowl, add your cream. Whip to medium peaks. Set aside in refrigerator until ready to use.

In a heat-proof bowl, add the cocoa butter. Melt completely not surpassing 45ºC.

Once at the correct temperature add the cocoa powder and blend thoroughly to temper and eliminate any lumps (best with hand-blender)

Set aside cocoa mixture.

In a bowl, add egg yolks and sugar and beat until well combined.

In a saucepan, add milk and bring to a simmer.

Temper egg yolk mixture with ¼ of the milk by pouring gradually and stirring at the same time (preventing over-heating your egg yolk mixture)

Add egg and milk mixture back to the saucepan with remaining milk. Cooking the anglaise on low heat until 81ºC (Nappé) and stirring constantly

Once correct temperature is reached, pour through a chinois (sifter) onto cocoa mixture.

With a whisk, mix all ingredients thoroughly. Leave to cool down for about 5-10 mins depending on the batch size.

Once your anglaise is to correct temperature (25ºC), Fold in the whipped cream 1/3 of the quantity at a time. Making sure not to over mix ingredients.

Once all ingredients are well combined, add to desired cup. Weighing out 110g per portions.

Let rest in refrigerator to set until ready to serve.

For best texture and flavor results, remove from refrigerator 20-30 min before serving to temper.

Recipe courtesy of deZaan.