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


Homemade Sprinkles & a dahlia

I’ve been pretty busy on the baking front. Last week I made homemade sprinkles, pots de creme au chocolat, and pb frosting for chocolate cupcakes! I have another cupcake order coming up this week with a football theme and planning to make some football oreo truffles on top of mini cupcakes (yes, i am a very busy busy bee). I promise lots of pictures and more recipes. Next week I’ll share my secret ingredient in my PB frosting recipe. For now, here is how to make sprinkles!


Yea, homemade sprinkles. Pretty cool! I tried to make 3 shapes; jimmies, hearts (Jared said they looked like check marks, lol), and dots. I think the dots turned out the best.



1 batch royal icing

plastic piping bags

tons of food coloring (americolor is my favorite edible food colors)

ROYAL ICING = 3 egg whites + 4 cups sugar + 1 tbs vanilla (great for sugar cookies)

Another tip: you can add any flavor to your icing like butter extract, almond extract, or cinnamon – whatever you would like. Flavored sprinkles is something that needs to be explored!

Mix the icing. Separate the icing in separate cups for coloring and then put colored icing in piping bags.


PLEASE cut a very very very very VERY small hole in the plastic piping bag for the jimmies (the thinner the lines the better the jimmies turned out), a slightly larger hole for dots, hearts, or other shapes. I piped the shapes on parchment and let dry overnight. Voila’ homemade sprinkles. Cheap, easy, and fun.


Homemade sprinkles and chocolate pots (click for my recipe) – YUM!


–> yes one night on random, I made a gum paste fondant dahlia. Jared was watching Thursday night football and I had all my fondant cutters out – what the heck….. I’ll make a sugar flower right. Not to shabby for my first try. 


Can you tell which one is the sugar one ^_^ *wink* Haha! Enjoy


Dahlia flower video I used to help me design my sugar flower.

I did use a small balling tool to shape the petals more before assembling to the circle bottom. So pretty!