Chocolate Mousse with cocoa nibs by Rachel Khoo


I made this blog post 7 months ago (lol, saw it in my drafts) – just haven’t posted it…. But now I will 🙂 Enjoy, Cyn.

Have I told you how much I love Rachel Khoo? Well I DO! I really love her stuff ^_^. I’m working through her first cookbook, The Little Paris Kitchen. My kind of French cooking; it’s approachable, tasty, and simple recipes with great technique. I’m a big fan and she’s adorable!

I’ve made this recipe 3 times (it’s a keeper)! Follow it exactly and you will amaze everyone.

For an in depth tutorial, Watch Rachel on YouTube making this exact recipe.


For the crème pâtissière (pastry cream)
  • 3 free-range egg, yolks only
  • 50g/2oz caster sugar
  • 20g/1oz cornflour
  • 250ml/9fl oz whole milk
  • 1 heaped tbsp unsweetened cocoa powder
For the chocolate meringue
  • 3 free-range eggs, whites only
  • 50g/2oz icing sugar
  • couple drops lemon juice
  • pinch of salt
  • 150g/5½oz dark chocolate, finely chopped
  • 200ml/7fl oz whipping cream
To serve
  • 2 tbsp soft butter
  • 50g/2oz cocoa nibs

Preparation method

  1. For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower.
  2. Add the cocoa powder to the milk and bring to a boil then switch off the heat.
  3. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.)
  4. Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
  5. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
  6. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
  7. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
  8. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
  9. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
  10. Whip the cream until soft peaks form when the whisk is removed.
  11. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
  12. To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
  13. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).

enjoy!cyn signature

Bloggin commitments & Carrot cake ;)

I had lunch with my friend Alyssa last week. As we overshare about our personal lives through large steaming bowls of pho (yummmmmmm….comfort food of piling noodles). My blog came up in the conversation. I told her I would really like to commit to blogging once a month and I really don’t care who sees it (*boom* a self-declaration). “I AM BLOGGING FOR MESELF” I say proudly. I’m feeling pretty good about this stance I’ve made. This blog gives me the space and opportunity to be creative, vent, and talk about what the hell I want. With this renewed sense of commitment – I decided to stop sharing my blog on my Facebook, Twitter, LinkedIn, and whatever. I’m not blogging for the “likes” and I really want to do this for myself.

Yay for personal goals that don’t go the wayside but become part of who I am and who I want to be.

I baked last weekend (*boom* I consider this progress). It’s been months, days, and hours since I’ve last baked. When I get really down and out depressed, 90% of me wants to stay in zombie mode till the sky is lifted. The other 10% of me is telling myself, “get of yer ass up and do something creative & beautiful and make the world a happy place.” So for months, days, and hours I’ve been doing nothing (excluding sleep and work – gotta pay the bills and be somewhat functioning). What I mean by “nothing,” I’m referring to this creative work of baking and blogging – I really do enjoy it. However, for some reason when I am in zombie depression mode, I can’t see myself appreciating this hobby. I am physically and mentally down and I don’t know how to crawl out.

What brought me to bake this last weekend then? It was baking for someone else. It was my Mum in Law’s birthday and I want to make her a special cake. Her favorite, carrot cake and cream cheese frosting. 🙂

carrot cake


It felt good – the sky has lifted and this zombie is happy. I just needed that little push. I just needed to provide for someone else and the world is a better place again (for now). I may still be a little sad (partial zombie) but it’s good to know I haven’t completely lost this creative gift.

It’s a Martha! Carrot cake & frosting recipe here.

enjoy!cyn signature